Pineapple. Bacon. Beef. BBQ Sauce. All the essentials of this outrageously good Hawaiin BBQ Bacon Burger. Floral leis and grass hula skirts are optional but highly recommended. Add all these things together, and you get one heck of a party in your mouth (feel free to shake it in your hula skirt as well, it only adds to the experience!).
I make no apologies for my dorkiness, and I make no apologies for this perfect combination of flavours. As you are probably aware, I had my first experience with bacon a few weeks ago. I can’t say it was love at first bite, but these burgers have converted me. The combination of smoky bacon with the sweetness of the pineapple and barbecue sauce works really well to create a truly satisfying burger.
Hawaiian BBQ Bacon Burger
To me, a good burger is more than just a slab of meat. I want them to be healthy but also taste delicious. This recipe sneaks in fibre and extra nutrients with the addition of mashed pumpkin and gluten-free rolled oats, which also keep them lovely and moist. Topped off with pineapple and a drizzle of barbecue sauce, these burgers are a sweet and savoury delight.
Hawaiian BBQ Bacon BurgerPrint Recipe
- 500 grams of lean beef mince
- 4 – 5 slices of nitrate-free, free-range bacon
- 2 celery stalks or 1 small onion, finely diced (use celery for Low FODMAP)
- 1 tablespoon of olive oil
- ¼ cup of cooked mashed pumpkin
- ¼ cup of gluten-free rolled oats or quinoa flakes, ground into flour
- 2 teaspoons of Worcestershire sauce
- 2 teaspoons of low sugar barbecue sauce
- 1 teaspoon of barbecue seasoning (no added salt)
- ½ teaspoon of sea salt
- ¼ teaspoon of fresh ground pepper, or to taste
- 2 egg whites
- To serve: pineapple slices and extra barbecue sauce
- hamburger buns, your choice of bread (optional - the burgers can be eaten without the bun)
- cheese, onions, tomatoes and lettuce (if serving the burgers with buns)
- Place bacon in a cold non-stick frying pan. Turn heat to medium to render the fat out of the bacon. Continue to cook for several minutes until lightly brown on both sides. Remove from pan and set aside. Once cool, trim excess fat away if you wish, and diced bacon.
- Add olive oil to rendered fat in a pan and sauté celery (or onion) for 5 to 10 minutes until caramelized. Remove from pan and set aside.
- In a large bowl, combine cooked celery, bacon, and remaining ingredients. Mix thoroughly with clean hands and shape into six patties.
- Cook burgers on the grill or in a non-stick pan for 4 – 5 minutes per side.
- Serve with pineapple slices and top with extra barbecue sauce.
I actually ate this burger for breakfast, along with a generous serving of steamed broccoli. Nothing like a bit of protein to get you going for the day!