Big Kahuna Burger with Grilled Pineapple Salsa
A juicy backyard burger stacked with seasoned 80/20 beef, melted Swiss, Monterey Jack, or provolone cheese, crispy bacon, grilled pineapple rings, fresh pineapple salsa, and a sweet teriyaki drizzle on toasted brioche buns. This tropical BBQ burger is smoky, sweet, savory, fresh, and perfect for cookouts, summer grilling, and backyard burger nights.
Equipment
- Grill, griddle, or cast iron skillet
- Instant-read thermometer
- Burger spatula
- Tongs
- Mixing bowl
- Sharp knife
- Cutting board
- Basting brush
- Small spoon
- Skillet or grill surface for toasting buns
- Measuring cups and spoons
- Black nitrile gloves, optional
Ingredients
For the Pineapple Salsa:
- 2 cups fresh pineapple finely diced
- 1/2 cup red bell pepper diced
- 1/4 cup red onion finely diced
- 1 tablespoon fresh jalapeño minced
- 2 tablespoons fresh cilantro chopped
- Juice of 1 lime
- 1/4 teaspoon kosher salt or to taste
- 1/4 teaspoon black pepper or to taste
For the Burgers:
- 1 1/2 pounds ground beef preferably 80/20
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder optional
- 4 slices Swiss Monterey Jack, or provolone cheese
- 4 slices thick-cut bacon cooked until crispy
- 4 thick fresh pineapple rings
- 4 brioche burger buns
- 2 tablespoons butter for toasting buns
- 1/3 cup teriyaki sauce plus more for drizzling if desired
Optional Toppings:
- Extra sliced jalapeños
- Lettuce
- Red onion slices
- Spicy mayo
- Hot honey
- Extra cilantro
Instructions
- Make the pineapple salsa. In a medium bowl, combine diced pineapple, red bell pepper, red onion, jalapeño, and cilantro.
- Season the salsa. Add lime juice, kosher salt, and black pepper. Toss well, cover, and refrigerate for 15 to 20 minutes while you prep the burgers.
- Cook the bacon. Cook the thick-cut bacon until crispy using a skillet, oven, griddle, or grill-safe pan. Set aside on a paper towel-lined plate.
- Form the patties. Divide the ground beef into 4 equal portions. Shape into patties slightly wider than your buns and press a small indentation into the center of each patty.
- Season the patties. Season both sides of the patties with kosher salt, black pepper, and optional garlic powder.
- Preheat the grill. Heat your grill, griddle, or cast iron skillet to medium-high heat, about 400°F to 450°F.
- Grill the pineapple rings. Place the pineapple rings on the hot grill or skillet and cook for 2 to 3 minutes per side, until grill marks form and the pineapple starts to caramelize. Remove and set aside.
- Cook the burgers. Place the beef patties on the grill or skillet. Cook for 3 to 4 minutes on the first side.
- Flip and finish. Flip the patties and cook for another 3 to 4 minutes, or until they approach 160°F internal.
- Add cheese and teriyaki. During the last minute of cooking, top each patty with cheese and brush lightly with teriyaki sauce. Let the cheese melt.
- Toast the buns. Butter the cut sides of the brioche buns and toast them on the grill, griddle, or skillet until golden brown.
- Build the burger. Place a cheesy burger patty on the bottom bun. Add crispy bacon, one grilled pineapple ring, and a generous scoop of chilled pineapple salsa.
- Finish with sauce. Drizzle with extra teriyaki sauce if desired, add the top bun, and serve immediately.
Notes
Use 80/20 ground beef for the juiciest burgers.
Do not overwork the beef when forming patties or the burgers can turn dense.
Fresh pineapple works best for both the salsa and grilled rings.
If using canned pineapple rings, drain them well and pat them dry before grilling.
Toast the buns so they hold up better against the salsa and teriyaki sauce.
Teriyaki sauce contains sugar, so brush it on near the end of cooking to avoid burning.
Ground beef should reach 160°F internal for food safety.
For extra heat, add more jalapeño to the salsa or use pepper jack cheese.
For a smoky version, smoke the patties at 225°F for 15 to 20 minutes, then sear hot until they reach 160°F internal.
For an indoor version, use a cast iron skillet or grill pan over medium-high heat.
Store leftover patties and salsa separately in airtight containers in the refrigerator for up to 3 days.
Reheat patties gently in a skillet or oven. Do not microwave the assembled burger or the bun will get soggy.