The real question is: what do you even do with yourself after eating a burger like this? I honestly have no idea.
This is a burger on another level. It combines four essential components that together make it an absolute must-eat: a juicy, cheesy patty, crisp bacon, caramelized pineapple, and sweet-spicy candied jalapeños, all finished with a sweet chili mayo.
Right now this is my favorite thing in the entire world. If it doesn’t make an appearance on your Memorial Day weekend grill, I will be very disappointed.
Between two toasted, butter-brushed buns sits a fontina-smothered burger, piled with bacon, caramelized pineapple, candied jalapeños and a generous smear of sweet chili mayo. It’s one of those combinations that makes you want to stop mid-bite and declare it the best thing ever.
I asked readers recently about their favorite burger toppings and pineapple came up again and again. I realized that pineapple on a burger is a real thing worth exploring. Candied jalapeños were suggested by many of you too, and the idea of pairing spicy-sweet jalapeños with caramelized pineapple sounded irresistible.
I adapted a scaled-down version of a candied jalapeños recipe so I wouldn’t have to can anything — just make them and let them cool. Then I piled everything onto the grill and went to town.
My partner ate two of these burgers the first night we made them, even though they’re huge. I had one and a half. They’re the kind of burger you can’t stop eating: salty, sweet, spicy and crunchy all at once.
This is my strong recommendation for your next grill session. If you’re firing up the barbecue for Memorial Day weekend, make these. You deserve the indulgence.
Bacon Pineapple Burgers with Candied Jalapeños and Sweet Chili Mayo
4
1 hr
Pin Recipe
Ingredients
- 4 jalapeño peppers, sliced
- 1/2 cup apple cider vinegar
- 1 3/4 cups sugar
- 1 teaspoon garlic powder
- 4 pineapple rings
- 2 tablespoons unsalted butter
- 1 pound ground beef (90% lean suggested)
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 garlic cloves, minced
- 6 ounces fontina cheese, sliced
- 8 slices cooked bacon
- 1/2 cup mayo
- 3 tablespoons sweet chili sauce
- 4 kaiser rolls, toasted and brushed with melted butter
Instructions
- To make the candied jalapeños: in a small saucepan over medium heat whisk together the apple cider vinegar, sugar and garlic powder until the sugar dissolves. Bring to a boil for 2 to 3 minutes, then add the sliced jalapeños and stir so they are submerged. Cook 3 to 4 minutes, then remove the peppers with a slotted spoon and place them in a jar or bowl. Continue to simmer the liquid until it reduces by half (about 5 more minutes) and pour it over the jalapeños. Let cool completely. You can prepare these a day ahead.
- To make the caramelized pineapple: heat a large skillet over medium heat and add the butter. Cook the pineapple rings until golden and caramelized, about 5 minutes per side.
- To make the burgers: mix the ground beef with salt, pepper and minced garlic. Form into four equal patties. Grill or cook in a skillet with a tablespoon of butter over medium-high heat until cooked to medium-well. In the last minute, add the fontina slices on top and cover to melt.
- To make the sweet chili mayo: whisk together the mayo and sweet chili sauce until smooth.
- To assemble: place the burger on the toasted roll, top with bacon, a caramelized pineapple ring and candied jalapeños. Spread sweet chili mayo on the top bun and serve immediately.
Notes
If this flavor profile seems adventurous, try one of these other burgers instead: roasted jalapeño cheddar turkey burgers, breakfast burgers with maple aioli, taco-rubbed burgers with avocado and crushed tortilla chips, or cheeseburgers with sautéed mushrooms, arugula and dijon aioli — or make them all.