Hawaiian Bacon Burger

Name: Hawaiian Bacon Burger
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 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

Aug 31, 2024 • Tom Jackson

The Hawaiian Bacon Burger is a delightful fusion of sweet and savory flavors, combining juicy beef patties with crispy bacon and caramelized pineapple slices. This recipe, inspired by the tropical flavors of Hawaii, offers a unique twist on the classic burger, making it a standout choice for your next cookout or family dinner.

WHAT YOU'LL LOVE

Two seasonings in the patty mix, not just one: Blending both Cattleman's Grill California Tri-Tip Seasoning and Cattleman's Grill 8 Second Ride Carne Asada into the ground chuck before forming patties seasons the beef all the way through — every bite has the full flavor profile, not just the surface.
The same Carne Asada seasoning goes into the mayo sauce: Stirring 2 tbsp of 8 Second Ride into ¼ cup of mayonnaise creates a zesty, slightly spiced spread that echoes the seasoning already in the patty — one ingredient doing double duty.
Grilled pineapple on GrillGrates at 350°F: The raised rails of GrillGrate panels produce clean, golden sear marks on the pineapple rings while the valleys concentrate heat underneath — the char caramelizes the natural sugars and softens the texture just enough to sit cleanly on the patty.
Bacon on the griddle while everything else is on the grates: Running both cooking surfaces simultaneously means bacon, burger, and pineapple all finish at the same time — no waiting, no cold components.

Hawaiian Bacon Burger

Tom Jackson

Rated 4.5 stars by 2 users

Cuisine

American

Servings

4

Prep Time

30 minutes

Cook Time

30 minutes

Calories

911

What sets this burger apart is the balance of flavors and textures. The sweetness of the grilled pineapple complements the smoky bacon and seasoned beef, while the melted mozzarella cheese adds a creamy richness. Topped with crisp iceberg lettuce and a zesty mayonnaise sauce, all nestled within a toasted bun, each bite delivers a satisfying crunch and burst of flavor.

Print Recipe

Ingredients

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

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Directions

Prepare the Burger Patties

In a mixing bowl, combine 1 lb of 80/20 ground chuck with 1 egg, 1 tsp of Cattleman's Grill California Tri-Tip Seasoning, and 1 tsp of Cattleman's Grill 8 Second Ride Carne Asada .
Mix thoroughly until the ingredients are well incorporated.
Divide the mixture into four equal portions and shape them into patties.

Preheat the Grill

Preheat your grill to 350°F (175°C).
Set up the grill with GrillGrates on one side and a griddle on the other to accommodate different cooking needs.

Prepare the Pineapple

Slice fresh pineapple into ½-inch thick rings.
Set aside for grilling.

Grill the Components

Place the burger patties and pineapple slices on the GrillGrates.
Place 8 strips of thick-cut bacon on the griddle.
Grill the pineapple until golden sear marks appear, then remove and set aside.
Cook the burger patties to an internal temperature of 150°F (65°C), ensuring they are fully cooked.
Cook the bacon until it reaches your desired level of crispiness.

Prepare the Spicy Mayonnaise

In a small bowl, mix ¼ cup of mayonnaise with 2 tbsp of Cattleman's Grill 8 Second Ride Carne Asada Seasoning.
Stir until well combined to create a zesty spread.

Assemble the Burgers

Toast the burger buns on the grill until lightly browned.
Spread the spicy mayonnaise on the bottom half of each bun.
Place a grilled burger patty on each bun, followed by a slice of mozzarella cheese, a grilled pineapple ring, and two strips of crispy bacon.
Top with a leaf of iceberg lettuce and the top half of the bun.

Recipe Note

Recipe FAQ

Why mix the seasoning into the patty rather than just applying it to the surface?
Mixing Cattleman's Grill California Tri-Tip Seasoning and 8 Second Ride Carne Asada directly into the ground chuck distributes the seasoning evenly throughout the patty. Surface-only seasoning flavors the crust but leaves the interior comparatively bland — you taste the seasoning in the first bite of each side and less in the middle. Mixing in ensures consistent flavor in every bite regardless of where you cut or bite into the burger.

What's the right internal temperature for the burgers?
Pull the patties at 160°F for ground beef — the USDA safe minimum for ground beef. A fast-read thermometer inserted sideways into the thickest point of the patty gives the most accurate reading. Unlike whole muscle cuts, ground beef doesn't benefit from pulling early and resting to carryover — pull at 160°F and build the burger immediately.

Can I use canned pineapple instead of fresh?
Fresh is strongly preferred. Canned pineapple rings have significantly higher moisture content and are pre-softened, which means they steam rather than caramelize on the grates and produce no meaningful sear marks. Fresh pineapple sliced ½" thick has enough structural integrity to sit on the GrillGrate rails and develop the golden caramelization that makes it worth having on the burger. If fresh isn't available, drain canned rings thoroughly and pat completely dry before grilling.

What bun works best for this burger?
Brioche buns are the most natural fit — their slight sweetness complements the grilled pineapple and their structure holds up to the juice from the patty without going soggy. Hawaiian sweet rolls are an obvious thematic choice and work well for slider-sized portions. Avoid plain sandwich buns that don't add anything to the flavor profile; this burger's sweet-savory balance benefits from a bun that leans slightly sweet.

Can I make this indoors?
4 out of 5 — Great in the kitchen, better on the grill. A cast iron grill pan over high heat replicates the GrillGrate sear marks on both the pineapple and the patty. Cook the bacon in a separate skillet simultaneously. The mayo sauce is no-cook. The only thing you miss is the live-fire character of the outdoor setup — the technique is fully at home in either setting.

Recipe Highlights

Use 80/20 ground chuck — not leaner: The recipe specifies 80/20 for a reason. The 20% fat content keeps the patty juicy through the cook and provides the fat needed to bind the egg and seasoning mixture properly. Leaner ground beef produces a drier patty that's more prone to crumbling, especially when mixed with egg and seasoning. 80/20 is the right ratio for a hand-formed grilled burger.
Divide into four equal portions before forming: Weighing or dividing the 1 lb mixture into four equal portions before forming ensures all four patties cook at the same rate and finish at the same time. Unequal patties mean the thinner ones overcook while you wait for the thicker ones to reach 160°F. Form each portion into a consistent thickness — approximately ¾" — with a slight dimple in the center to prevent the dome effect during cooking.
Pull the pineapple by color, not by time: The directions say to pull the pineapple "once the sear marks are a nice gold color." This is the correct cue — time varies depending on the moisture content of the particular pineapple and the exact griddle surface temperature. Pale yellow sear marks mean more time; deep golden marks with slight caramelization at the edges are the target. Over-charred pineapple turns bitter and loses the sweetness that makes it work on the burger.
Make the mayo sauce while everything is on the grill: The sauce — ¼ cup mayonnaise plus 2 tbsp Cattleman's Grill 8 Second Ride Carne Asada — takes 30 seconds to mix and requires no heat. Make it while the burger and pineapple are on the grill so it's ready the moment the patties come off. The sauce needs no rest or refrigeration; apply it immediately to the bun for the best build.