This pineapple bacon burger has been a backyard staple in my family since the first summer I decided to combine two guilty pleasures: sweet caramelized pineapple and thick-cut smoked bacon. I remember testing this idea during a long weekend cookout when the grill was busy and the oven was free; the combination of savory, sweet, and smoky came together so naturally that the guests kept asking for another round. The first bite is an immediate contrast of textures — a slightly crisp bacon exterior, the juicy beef patty beneath, and the warm, tender ring of pineapple that adds brightness to every mouthful. It quickly replaced our plain burgers for weekend gatherings. I discovered the trick of wrapping the patty and pineapple in a criss-cross of bacon when I wanted a hands-off method for even cooking and dramatic presentation. Baking the burgers on a rack means rendered bacon fat drops away, and brushing with barbecue sauce halfway through creates a sticky, lacquered finish that crisps without burning. These burgers are ideal when you want something that looks special but doesn’t demand hours of attention: everything assembles in advance, the oven does the heavy lifting, and you get consistent results even if you don’t consider yourself a grill master. Serve them on soft brioche buns and watch everyone dive in.

Ingredients

• 1 pound lean ground beef (93% lean, 7% fat): Choose freshly packaged beef for optimal flavor and bind. The 93/7 ratio gives enough fat to stay juicy without excessive shrinkage. I usually buy from a trusted butcher or a reputable supermarket brand.
• 4 tablespoons smoky-style barbecue sauce: Split the sauce for mixing and glazing. Sweet Baby Ray's Original works well for a familiar sweet-tangy profile that caramelizes nicely.
• 1/2 teaspoon salt: Kosher or sea salt brings out beef flavor without overwhelming the pineapple sweetness; adjust if using table salt.
• 1/4 teaspoon black pepper: Freshly ground provides more aromatic heat than pre-ground pepper.
• 8 slices smoked bacon, uncooked: Thick-cut or regular both work; thick-cut gives a meatier bite but may need a touch more oven time.
• 4 slices fresh pineapple, 1/2 inch thick: Use ripe pineapple for sweetness; core removed. Canned rings are workable but fresh yields better texture and brightness.
• 4 bakery-style buns (brioche recommended): A soft, slightly sweet bun supports the juicy patty and pineapple without falling apart. Toast lightly for structure.

Instructions

Preheat and prepare: Preheat the oven to 400°F and line a large rimmed baking sheet with aluminum foil for easy cleanup. Place an oven-safe wire rack over the baking sheet so the burgers sit above the rendered fat and heat circulates evenly. Lightly oil the rack or use nonstick cooking spray if desired. Mix the beef: In a large bowl combine 1 pound of ground beef with 2 tablespoons of the barbecue sauce, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Fold gently with your hands or a spatula just until combined; overworking meat compresses proteins and yields a tough texture. You want a cohesive mixture, not a dense loaf. Form patties: Divide the mixture into four equal portions, approximately 4 ounces each. Shape into patties about 3 1/2 inches in diameter and 1/2 inch thick, pressing a shallow indent in the center to prevent doming. Keep the edges slightly firmer than the center for even cooking. Assemble with bacon and pineapple: On a parchment-lined tray lay two bacon strips in a criss-cross or X pattern. Place a patty atop the center and a pineapple slice on the patty. Fold the bacon strips up and across the patty and pineapple, creating a secure wrap. Pierce through the crossing bacon with a toothpick to hold everything in place. Repeat for all four patties. Bake and baste: Place the assembled items on the prepared rack and bake for 15 minutes. Remove the pan and brush the bacon with the remaining 2 tablespoons of barbecue sauce to add flavor and promote caramelization. Return to the oven and bake an additional 10 to 15 minutes, or until the internal temperature reaches 160°F for well-done. For medium or medium-well reduce total cook time by 5 to 6 minutes; use an instant-read thermometer to confirm doneness. Toast and rest: Toast buns while burgers finish cooking if desired. Remove burgers from the oven and let rest on the baking sheet for 5 minutes; the temperature will rise a few degrees and juices will redistribute for a juicier bite.

Storage Tips

Store cooked pineapple bacon burgers in an airtight container in the refrigerator for up to three days. To freeze, wrap each cooled burger tightly in plastic wrap, then place in a freezer-safe zip-top bag for up to three months. Thaw overnight in the refrigerator before reheating. When reheating, remove toothpicks, place on a baking sheet, and reheat at 325°F until warmed through to preserve moisture. Toast the buns separately and reassemble just before serving to keep the bun from becoming soggy.

Ingredient Substitutions

If you prefer leaner meat, you can use 90/10 ground beef, but expect slightly drier results; add a teaspoon of olive oil or an extra tablespoon of barbecue sauce to boost juiciness. Swap smoked bacon for turkey bacon for lower fat, though texture and flavor will be milder. Canned pineapple rings are acceptable — drain and pat dry so they don’t add excess moisture. For gluten-free diets use gluten-free buns or large lettuce leaves, keeping in mind the bun substitution changes the mouthfeel.

Serving Suggestions

Serve with crisp shoestring fries, a tangy coleslaw to cut richness, or grilled corn on the cob for a classic summer spread. Garnish with leaf lettuce, sliced red onion, or a smear of mayonnaise or aioli under the patty to add creaminess. For a Hawaiian-inspired twist, add a slice of Swiss cheese and a drizzle of teriyaki instead of barbecue. Present on a wooden board with extra pineapple rings for color and brightness.

Cultural Background

The idea of pairing sweet fruit with pork and beef has long roots in tropical cuisines, and the pineapple-in-burgers concept nods to Hawaiian and Polynesian influences where pineapple is a celebrated local fruit. The smoky-bacon and barbecue elements reflect American barbecue traditions, blending regional flavors into a crossover dish that celebrates sweet and savory contrasts. This burger is a playful take on surf-and-turf concepts adapted for casual dining.

Seasonal Adaptations

In summer use fresh, fully ripe pineapple and serve with charred corn and a citrusy salad. In winter, consider broiled pineapple or a warmed apple slice with a touch of cinnamon for a seasonal fruit swap. For holiday gatherings, make mini sliders using the same technique for easy passing around guests, or add a slice of smoked gouda for a warm, rich finish.

Meal Prep Tips

Assemble patties and wrap them tightly in plastic wrap and refrigerate for up to six hours — this firms the bacon and helps maintain shape during baking. If preparing for a party, bake for 10 minutes then finish and baste during service for freshly glazed results. Keep buns, lettuce and condiments separate until serving to maintain texture and let guests customize their sandwiches.

These pineapple bacon burgers are a confident mix of flavors that reward small technique choices: gentle meat handling, mid-cook glazing, and a brief rest. Make them for the next gathering and notice how quickly they disappear — then tweak the toppings until you find your perfect balance.