This is a beef burger patty built with mashed pumpkin, ground oats, caramelized celery, and diced bacon mixed right into the meat — not just stacked on top. The result is a patty that stays moist and holds together well, topped with pineapple and barbecue sauce for a sweet-savory finish. It takes about 35 minutes start to finish and makes six burgers, which is enough to feed a table of people with different ideas about what a good burger should be.
About the ingredients
- Mashed pumpkin: Any cooked, well-drained winter squash works — butternut or kabocha are easy substitutes. Watery pumpkin will make the mix loose, so squeeze out excess moisture before adding.
- Ground oats: Pulse rolled oats in a blender or food processor for 20–30 seconds. They act as a binder. Certified gluten-free oats keep this recipe gluten-free if that matters for your group.
- Barbecue seasoning (no added salt): A standard smoked paprika blend works. If yours contains salt, reduce or skip the added sea salt in the mix.
- Egg whites only: The recipe uses whites, not whole eggs, which keeps the patties from getting dense. Don’t substitute whole eggs — the extra fat changes the texture.
- Pineapple slices: Canned rings in juice (drained) are perfectly fine here and easier to size consistently. Fresh works too but takes more prep.
What makes this version work
The key move is cooking the bacon first in a cold pan, then using that rendered fat to caramelize the celery. Both go into the patty mix, which means the smoky and savory flavors are distributed through every bite rather than sitting only in a topping layer. The second thing that matters is thorough mixing — the pumpkin, oats, and egg whites need to be fully incorporated so the binder is even throughout. Undermixed patties tend to crack at the edges during cooking. Mix until the texture looks uniform, then shape firmly so the patties don’t fall apart on the grill or pan.
What can go wrong
- Patties fall apart during cooking: Usually means the mix was too wet or not mixed enough. If the mixture feels slack before shaping, refrigerate it for 20 minutes — it firms up and holds better.
- Bacon stays chewy instead of rendering properly: Starting bacon in a cold pan is important. A hot pan seizes the exterior before the fat renders out. Give it time on medium heat.
- Pineapple makes the bun soggy: Pat pineapple slices dry with paper towel before topping. Canned pineapple carries extra juice that soaks through quickly.
- Burgers stick to the grill: These patties have less fat than a plain beef patty because of the oats and pumpkin. Brush the grill grate or pan lightly with oil before cooking.
- Overcooked, dry patties: Four to five minutes per side is the guide, but thickness varies. Use a meat thermometer — 160°F (71°C) internal temperature is the target for ground beef. Pull them as soon as they hit it.
Storage and reheating
Cooked patties keep in an airtight container in the fridge for up to 3 days. Reheat in a covered pan over medium-low heat with a splash of water to prevent drying out — about 3–4 minutes per side. Skip the microwave if you can; it makes the oat binder gummy. Raw shaped patties can be frozen on a tray, then transferred to a freezer bag with parchment between them, for up to 2 months. Thaw overnight in the fridge before cooking. Store toppings separately — assembled burgers don’t keep well.
Hawaiian BBQ Bacon Burger with Pineapple
Equipment
Ingredients
1.1 lb ground beef - minced beef
4 rashers bacon - free-range, approximately 120g / 4oz, diced after cooking
2 stalks celery - finely diced, approximately 100g / 3.5oz
1 tablespoon olive oil - 15ml
¼ cup pumpkin - cooked and mashed, 60g / 2oz
¼ cup oats - ground into flour, 25g / 1oz
2 teaspoons Worcestershire sauce
2 teaspoons BBQ sauce - barbecue sauce- 1 teaspoon barbecue seasoning - no added salt
½ teaspoon sea salt
¼ teaspoon ground black pepper - or to taste
2 medium egg whites - approximately 66g / 2.3oz
6 whole hamburger buns
2 medium tomatoes - sliced into rounds, 2–3 slices per burger
6 slices cheddar cheese - one per burger
6 leaves iceberg lettuce - one per burger- 6 pieces pineapple rings - fresh or canned and drained
- 6 tablespoons BBQ sauce - barbecue sauce, 90ml, for topping
Instructions
- 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 enough to handle, trim excess fat away if you wish, then dice the bacon into small pieces.4 rashers bacon
- Add olive oil to rendered fat in the pan and sauté celery for 5 to 10 minutes until caramelized. Remove from pan and set aside.1 tablespoon olive oil, 2 stalks celery
- In a large bowl, combine the ground beef, cooked celery, diced bacon, mashed pumpkin, ground oats, egg whites, Worcestershire sauce, 2 teaspoons BBQ sauce, barbecue seasoning, sea salt, and black pepper. Mix thoroughly with clean hands until the texture is uniform, then shape into 6 equal patties about ¾ inch (2cm) thick.1.1 lb ground beef, 2 stalks celery, 4 rashers bacon, ¼ cup pumpkin, ¼ cup oats, 2 medium egg whites, 2 teaspoons Worcestershire sauce, 2 teaspoons BBQ sauce, 1 teaspoon barbecue seasoning, ½ teaspoon sea salt, ¼ teaspoon ground black pepper
- Cook the burgers on a preheated grill or in a non-stick pan over medium-high heat (approximately 400°F / 200°C if using a grill with a thermometer) for 4–5 minutes per side, until the internal temperature reaches 160°F / 71°C and the juices run clear. Add a slice of cheddar cheese to each patty during the last minute of cooking and cover the pan or close the grill lid to melt it.6 slices cheddar cheese
- Toast the hamburger buns lightly on the grill or in the pan. Place a lettuce leaf on each bottom bun, add the cheesy patty, then top with tomato slices.6 whole hamburger buns, 6 leaves iceberg lettuce, 2 medium tomatoes
- Place a pineapple ring on top of each burger (optionally grill the pineapple for 1–2 minutes per side for caramelised edges), drizzle with 1 tablespoon of barbecue sauce per burger, add the top bun, and serve immediately.6 pieces pineapple rings, 6 tablespoons BBQ sauce
Notes
Nutrition
FAQ
Can I make the patties ahead of time?
Yes — shape them up to 24 hours in advance and refrigerate covered. Resting actually helps the binders set, so the patties hold together better during cooking than if you cook them immediately after mixing.
Can I use turkey or chicken mince instead of beef?
You can, but poultry mince is leaner and the patties will be drier. Add an extra tablespoon of mashed pumpkin to compensate, and make sure the internal temperature reaches 165°F (74°C) rather than 160°F.
Do I have to use pumpkin, or can I leave it out?
Leaving it out will make the patties denser and more likely to dry out. If pumpkin isn’t available, finely grated zucchini (squeezed very dry) or mashed sweet potato works as a direct swap in the same quantity.
Can I cook these on a grill instead of a pan?
Yes — a preheated medium-high grill works well. Because these patties contain oats and pumpkin rather than pure beef fat, oil the grates well first and avoid moving the patties until they release cleanly, which usually takes the full 4–5 minutes on the first side.
Try these next
- Savory Beef Sausage Rolls
- Bolivian Silpancho Beef Patties
- Kumara Beef Hash Cakes
- Hearty Beef Cauliflower Bake
