Dole Hawaiian Burger
Recipe Summary
Total Time
45 mins
Serves
4
Ingredients
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8 x 80gm beef mince balls (we opt for 30% fat to 70% beef)
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4 burger buns of your choice, toasted
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4 Slices Swiss Cheese (or a melty cheese of your choice)
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4 Slices American Burger Cheese
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16 slices unsmoked streaky bacon
Steps to Sunshine!
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Start by placing two pineapple slices together and carefully wrapping around two slices of streaky bacon, one slice at a time, ensuring the bacon overlaps. Place in the fridge until you’re ready to cook them.
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Pineapple BBQ Sauce
Combine the ingredients for the Pineapple BBQ sauce and mix well. Over a medium heat, reduce for 10-15 minutes until thick and glossy. If the sauce reduces a little too much, add a splash of water to loosen. Any extra BBQ sauce will keep for 3 days in the fridge.
Ingredients:
• 1 x 227g tin Dole Tropical Gold Pineapple Small Chunks in Juice
• 100ml Tomato Passata
• 20gms Soft Brown Sugar
• 50ml Mushroom Ketchup or Worcester sauce
• 1tsp Smoked Paprika
• 1tsp Garlic Powder
• 1tsp Cracked Black Pepper
• 1tsp Sea Salt
• ½ tsp Cayenne Pepper -
Cook the bacon wrapped pineapple slices in a cast iron pan or skillet until crispy on both sides, around 5-6 minutes, ensuring they don’t burn. Brush on a little BBQ sauce and set aside.
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Again, in a hot pan or skillet, press your beef meatballs into very flat patties, using a spatula. Season with a little salt and pepper. Cook for two minutes, then flip.
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Add on the cheese, then the cooked bacon wrapped pineapple slice, then the bun lid. If you have a cloche, you can add 30mls of water to side of the pan, put the closhe over and trap the steam to soften the bun lid the cheese melts into your patties.
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Add a couple of tablespoons of Pineapple BBQ sauce to the base of your bun and tack the steamed stack on top. Grab a stack of napkins and enjoy!
