A good burger is hard to beat, but a bad burger…you know, the patties that resemble the charcoal they were cooked over; those are worse than worse. People like to get all fancy and what not, talking about grinding their own meat and which cuts to grind, the right meat to fat ratio, the best way to cook the meat and on and on. I can get down with that, but with weeknight meals, I think it’s completely possible to turn out a flavorful, tender, credible burger with a hunk of 80/20 ground chuck and a couple things you’ve got in the fridge.
- 1 lb ground beef
- 4 oz bacon, finely chopped
- 1/4 c barbecue sauce (something tangy, not too sweet)*
- 1/2 pineapple, cored & sliced
In a large bowl, combine beef, BBQ sauce and bacon. Mix together with your hands, making sure the bacon is evenlyÂ distributed–as it has a tendency to clump together.
Heat a grill, grill pan or cast iron skillet to medium high heat and while the cooking contraption of your choice is heating up, form the meat mixture into patties. I made six. Sprinkle some salt & pepper on the tops and bottoms of the burgers.
Grill the burgers until done to your likeness.
Toss the pineapple on the grill and let it char up on both sides.
Serve with extra BBQ sauce for drizzlin’ or dippin’.
*Unless I’ve got company coming over, I use already made, store bought barbeque sauce. Granted, I don’t just pick up KC Masterpiece, my current favorite is only found locally (Newton Farm’s Hog Wild), but uses ingredients I, myself, would put into a BBQ sauce, so I’m perfectly okay with it.