My father loves spicy food. He’ll eat the hottest curries, devour the spiciest of sauces and then ask you where the chilies are. I do not walk in my father’s footsteps in this regard but I can definitely make something spicy enough for his taste buds.
This sweet and spicy pineapple and beef burger is great for the whole family because those who want a bit of heat can indulge and those that like to live the sweet life can simply pop a pineapple ring on top. Everyone’s a winner. Another good thing about this burger is how easy it is to prepare. There isn’t much faffing about and it comes together quickly. Perfect for a sunny BBQ or a late night dinner.
I really love sweet and spicy together, I’ve always been a fan of the two in combination. I also really love pineapple.
This recipe sees the pineapple marinaded in hot sauce and then grilled to get a lovely caramelisation going on. You can add anything else to the burger to help the sweet and spicy flavours along too. A mango relish would be delicious or a smokey, spicy BBQ sauce to make your mouth water.
- 4 Burger Buns
- 1kg Premium Mince
- 1 Egg
- 1/2 Onion Diced
- 1TBsp Tomato Sauce
- 2tsp Smoked Ground Paprika
- 4TBsp Barker's of Geraldine Habenero Sauce
- 2TBsp Barker's of Geraldine Beer BBQ Sauce
- Salt and Pepper
- 1 Tin Pineapple Rings
- Salad
- In a bowl, stir together the habenero and BBQ sauce and season with a pinch of salt and pepper.
- Drain your pineapple rings and pop them in the bowl with the sauce mix. Cover with cling film and pop in the fridge for 30 minutes or overnight.
- In a bowl, mix your diced onion, mince, egg, salt and pepper and smoked paprika. Combine until the mixture is no longer wet and sticks together when forming a ball.
- Roll the mince mixture into balls around 100g each and fry in a griddle pan or on the BBQ. At the same time start pop your pineapple rings into a hot pan or over a hot plate on the BBQ.
- Allow the pineapple to cook well on one side (it should start to go soft and caramelise on the edges) and then flip over to repeat on the other side.
- Cook your burger patties to taste.
- Using fresh bread buns, pop a bit of the mixed sauces from the pineapple marinade on a burger bun, then a slice of tomato and some lettuce. Pop a patty on each burger and top with the cooked pineapple rings.
The art of sweet and spicy is to balance the flavours. Not too much of either or it won’t work. I also added a bit of garlic aioli to the top of the burger to get a bit of a creamy texture going on in this delicious sweet and spicy burger.
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