Bacon Pineapple Burgers with Sweet Chili Mayo
In between these two toasted buns (which I totally slathered with melted butter before toasting, because LIFE) is a fontina smothered burger… topped with bacon… topped with caramelized pineapple… topped with candied jalapenos… and finished off with a spread of sweet chili mayo.
It’s all my dreams come true.
Like I just want to tell it to shut up. I can’t handle how delicious it is.
☆☆☆☆☆ 0 votes0
4jalapeño peppers, sliced
1/2 capple cider vinegar
1 3/4 csugar
1 tspgarlic powder
2 Tbspunsalted butter
1 lbground beef
2 clovegarlic, minced
6 ozfontina cheese, sliced
8 slicethick cut apple wood smoked bacon, cooked crisp
3 Tbspsweet chili sauce
4kaiser rolls, toasted and brushed with melted butter
How to Make Bacon Pineapple Burgers with Sweet Chili Mayo
- Allow the mixture to boil for 2 to 3 minutes.
- Add in the peppers and stir with a wooden spoon, making sure all of the slices are submerged.
- Cook for 3 to 4 minutes.
- Remove the peppers with a slotted spoon and place them in a jar or a bowl.
- Continue to cook the liquid for another 5 minutes until it has reduced by half, then pour it over the jalapeños.
- To make the caramelized pineapple:
Heat a large skillet over medium heat and add butter.
- To make the burgers:
Mix the ground beef with the salt, pepper and minced garlic until combined.
- Form the burgers into 4 equal patties.
- I usually add a tablespoon of butter and cook on medium high heat until the burgers reach medium-well doneness. About 4 minutes per side.
- In the last minute, I add the cheese on top and cover the burgers, allowing it to melt.
- To make the sweet chili mayo:
Whisk together the mayonnaise and chili sauce in a bowl until combined.
- Spread the sweet chili mayo on top of the bun and serve immediately!