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A thick beef burger with lettuce, grilled pineapple slices and sauce on a toasted bun, set on parchment paper with a drink in the background.

Pineapple Burger Recipe

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Yield 4 burgers
Category Dinner
Cuisine American, Hawaiian
Author Lauren Grant

Description

Thick, juicy grilled beef burgers topped with thin slices of grilled pineapple, crisp lettuce and a savory miso-mayo sauce.

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Ingredients

  • ½ cup mayonnaise
  • ¼ cup minced cilantro
  • 2 ½ tablespoons whole grain mustard
  • 4 teaspoons dark miso paste
  • 1½ pounds 85/15 ground beef
  • ½ pineapple, peeled and cut into ⅛-thick slices
  • Splash avocado or vegetable oil
  • 4 slices pepper Jack cheese
  • 4 brioche buns
  • ½ head iceberg lettuce, cut into ½-inch-thick slices

Instructions

  • Heat a gas grill over high for about 10 minutes.
  • Meanwhile, in a small bowl, combine ½ cup mayonnaise, ¼ cup minced cilantro, 2½ tablespoons mustard, and 4 teaspoons miso; mix until thoroughly combined. Set aside.
  • Form beef into four 5-inch-wide and ½-inch thick patties (6 ounces each). Place on a baking sheet and set aside.
  • Remove crown and skin from pineapple, then cut eight ⅛-inch thick slices of pineapple rounds. Using a small round cookie cutter, or carefully with a paring knife, cut out tough core from each slice. Arrange slices on a separate baking sheet and lightly coat with a splash of oil.
  • Over high heat, place pineapple slices on grill grate and grill until char marks form and pineapple is softened, 6–8 minute, flipping every 2 minutes. Transfer to baking sheet and set aside.
  • Season one side of burger patties with 1 teaspoon kosher salt (about ¼ teaspoon each); place patties, seasoned side down, on grate. Season tops of patties with another teaspoon of salt (¼ teaspoon per patty) and grill until charred and easily release from grate, about 4 minutes. Flip patties, place a slice of Pepper Jack on each patty and continue grilling until cheese is melted and burgers register 125°F (52°C) for medium-rare or 135°F (57°C) for medium, 1–2 minutes more. Transfer burgers to a large plate.
  • Toast buns, cut side down, on grill until golden brown, about 2 minutes.
  • To assemble burgers, spread about 1 tablespoon of sauce onto each cut side of both top and bottom buns. On bottom buns place a burger patty followed by 2 pineapple slices and 1 slice of iceberg lettuce. Serve immediately.

Equipment

round biscuit cutter
grill

Notes

Prep ahead: the burger sauce can be made up to 3 days ahead of time. Store in an airtight container in the refrigerator. The burger patties can be formed and stored in the fridge, covered in plastic wrap, for up to 1 day.
Storing leftovers: store leftover cooked burgers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium-low or in the microwave, on 30-second intervals, until warmed through.

Nutrition

Serving: 1burgerCalories: 860kcalCarbohydrates: 33gProtein: 37gFat: 50gSaturated Fat: 17gSodium: 724mgFiber: 3gSugar: 9g
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