Hawaiian BBQ Bacon Burger with Pineapple
These Hawaiian burgers will take you to a new flavour sensation just as if you were sitting on Waikiki beach as the sun sets with a cocktail and your delicious Hawaiian burger.
Equipment
Large non-stick frying pan or skillet (12-inch / 30cm)
Large mixing bowl
Grill or grill pan (if not using the frying pan)
Instant-read meat thermometer
Sharp knife and cutting board
Spatula (metal or heatproof)
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
Storage: 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, about 3–4 minutes per side. Avoid the microwave — it makes the oat binder gummy.
Freezing: Shape raw patties and freeze on a tray, then transfer to a freezer bag with parchment between them. Keeps for up to 2 months. Thaw overnight in the fridge before cooking.
Make-Ahead: Shape patties up to 24 hours in advance and refrigerate covered. Resting helps the binders set, so they actually hold together better than freshly mixed ones.
Substitution: Swap ground beef for turkey or chicken mince — add an extra tablespoon of mashed pumpkin to compensate for the lower fat content, and cook to 165°F / 74°C internal temperature.
Pro Tip: Start the bacon in a cold pan and bring the heat up slowly. This renders more fat, gives you crispier bacon, and provides more flavoured cooking fat for caramelizing the celery.
Nutrition
Serving: 1servingCalories: 374kcalCarbohydrates: 15gProtein: 21gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 77mgSodium: 629mgPotassium: 486mgFiber: 1gSugar: 8gVitamin A: 1055IUVitamin C: 7mgCalcium: 167mgIron: 3mg
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