In the early 1960s everything got a Hawaiian theme. Pineapple made its way into every conceivable recipe. Which is great because pineapple is delicious and practically begs for the grill. Here is Chef Tom's throwback recipe to a 1960s classic, the Hawaiian burger.
Hawaiian Bacon Burger
Mouth-watering Hawaiian Bacon Burgers - the perfect combination of juicy beef, sweet pineapple, and gooey cheese. Made with flavorful 80/20 ground chuck and a mix of tri-tip and carne asada seasoning, these burgers are sure to tantalize your taste buds!
- 1 lb 80/20 ground chuck
- 1 egg
1 tsp Cattleman's Grill California Tri-Tip Seasoning
1 tsp Cattleman's Grill 8 Second Ride
- 8 strips thick cut bacon
- Fresh pineapple slices
- Mozzarella cheese
- Iceberg lettuce
- 1/4 cup mayonnaise
- 1 package burger buns
- Mix ground chuck, egg and 1 tbsp each Cattleman's Grill California Tri-Tip Seasoning and Cattleman's Grill 8 Second Ride.
- Preheat your Yoder Smokers YS640 (or other grill) to 350°F. Set up the grill with GrillGrates on one side and a griddle on the other.
- Slice the pineapple in 1/2" thick slices. Place the burgers and pineapple on the grates, and the bacon on the griddle.
- While the food is grilling, mix 1/4 cup mayonnaise with 2 tbsp Cattleman's Grill 8 Second Ride and mix well.
- Pull the pineapple once the sear marks are a nice gold color, and cook the burger to an internal temperature of 150°F (use the Maverick PT-75 thermometer for fast and accurate temperature readings). Cook the bacon to desired doneness.
- Build the burger to your liking and enjoy!
- Serving Size
- 13.61 oz
- per serving
- 44 grams
- 45 grams
- 62 grams
- 1152 milligrams