These Bacon Infused Burgers are no joke. The bacon is literally mixed in with the beef and it has has one of the most wonderful tastes to it.
These burgers taste amazing and go perfectly with any topping. My husband and I love grilling pineapple and putting it on, but my sister loves swiss cheese and mushrooms on hers.
They don’t take long to make and taste amazing. I love cooking at home because it’s healthier, cheaper, and grilled to your perfection and preferance. Enjoy your Bacon Infused Burger.
how to make bacon infused burgers
Step 1: Cook the bacon until slightly chewy, but not crisp.
Step 2: Once the bacon has cooled, tear it into small pieces, about the size of a dime. I also like to dab my bacon with a paper towel because it’s a little greasy, and helps the bacon cool faster.
Step 3: Mix the bacon bits into the raw ground beef, sometimes it’s best to do this with your hands.
Step 4: Form the meat mixture into 6 equal size patties. I usually just try to eyeball it, grab a fistful of meat, and shape it. You may need to take some meat from other patties and reshape them to make them equal sizes.
Step 5: Place on grill, griddle, or pan flipping until desired doneness. (I like mine a little pink in the middle).
Step 6: Grill your pineapple, and glaze with honey, as cooking, if desired. This topping is totally optional, but we prefer it. Pineapple and meat were just made for each other.
Step 7: Once done, create your burger with all your favorite condiments and toppings.
We recommend red onion slice, lettuce, cheddar cheese, mayo, barbecue sauce, as well as all your favorites.
How to cut a pineapple
So for this recipe, I used pineapple rings from a can, because all the pineapples were gone at the store. Which is more than fine. I do prefer using fresh pineapple because it is more juicy and has triple the flavor.
However, cutting pineapple can be difficult. I then watched a chef do it on a cooking channel and now I am the pineapple cutting master. Here is how he cut it:
-Slice about 1 1/2 inches off each end. This will give your pineapple two bases, and make it cylinder shaped.
-With a sharp knife, start from the top, and look at where the green pineapple skin, meets the yellow pineapple. carve a 2 inch width, slice of pineapple skin off of the pineapple.
Stay as close to the green as you can. You want to preserve as much as the edible yellow part of the pineapple, as much as you can.
-Slice from top to bottom. Continue to do this process until there is no more green showing on the pineapple.
-Once all the skin of the pineapple is removed, find the core of the pineapple. It is usually about and inch in width, and darker colored.
Start at the core and cut slices of pineapple, from top to bottom. Just take the knife straight down like you did with the rind. These pineapple spears will be about 2-3 inches in width.
-Continue cutting off spears until all that is left, is the core.
-Cut your spears into smaller pineapple pieces. With each pineapple spear, I try to get 6-8 pineapple slices.
how to grill pineapple
Grilling pineapple can get sticky. One of my favorite ways to grill pineapple is to first marinade it in a honey and brown sugar marinade. I use about 1/2 cup honey and 1/2 cup brown sugar.
I shake the pineapple slices, honey, and brown sugar in a bag until all the pineapple slices are evenly coated.
I then soak some wooden skewers in water for a few minutes and slide the marinated pineapple on them.
Grill them on low on the grill for about 4-5 minutes, flip them and grill for another 4-5.
-I will also cook my pineapple in a pan as well. I just cook them on medium low until the edges begin to golden or go slightly black.
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