This recipe for Spicy Roasted Pineapple and Avocado Bacon Burger is sponsored by Cayman Jack. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!
Time to bump up that boring backyard bbq menu with a creative burger to make your party epic? Boom… Spicy Roasted Pineapple and Avocado Bacon Burger!
The summer here in NY has been pretty mild so far. Most days in the 80s. Comfortable. Beautiful. Is this how you California dwellers feel, like, all the time? #notjealous #okaymaybealittle
But this week’s different. It’s officially a heat wave here in NY. Temperatures are above 90 every day this week, which, by itself isn’t a terrible thing. But add in this ridiculous humidity and you have a recipe for one over-heated, over-cranky, over-weight dude.
But it’s also weeks like this that I’m reminded… it’s summer! And summer is a beautiful thing. Especially when you are a teacher and don’t have to work. So what’s a guy to do for lunch on a random weekday afternoon? Cook up something pretty darn fantastic, that’s what. And I know what’s gonna totally hit the spot and help me beat this crazy heat. This Spicy Roasted Pineapple and Avocado Bacon Burger… with a side of an ice cold margarita.
Hello, summer. I’m winning.
Now you can feel free to cook your burger however you darn well please. That’s your call and I’m not gonna mess with your burger cooking method. We all have our ways.
But Tyler and I have a new personal favorite way. Sous-vide. That’s right, we cook our burgers in a temperature-controlled water bath thanks to our immersion circulator. All it takes is a quick 15 minutes at 62-65°C and then a quick sear in a cast iron skillet, on the grill, or with our pyrotechnic friend the blowtorch. The burgers are beyond juicy and cooked absolutely perfect every single time.
What you can’t mess with, though, are these killer toppings. We’re talking thick-cut bacon. Fresh juicy pineapple that’s been caramelized with chili powder in the bacon fat. And, of course… you always need some avocado in our house (Asheley = obsessed).
And hey, if you want to really embrace summer, you need a margarita in that hand. No, no… put that blender away. Nope, no shaker necessary. All you have to do is reach into the fridge and grab some ready-to-serve, hand-crafted Cayman Jack margaritas.
What, what? You don’t have any in yo’ fridge? Oh, the travesty. You need to Find Cayman Jack.
You know what’s pretty epic about these margaritas? They use premium ingredients. And like we all know… greatness in any meal starts with premium ingredients. They use 100% Blue Agave Nectar. Pure Cane Sugar. And get this… organic key limes! There are no chemicals, corn syrup, or other gross garbage that so many other ready-to-serve margaritas contain.
With all that premium goodness, I know it’s going to pair like a boss with my Spicy Roasted Pineapple and Avocado Bacon Burger.
Goodbye heatwave. Hello summer refreshment.
PrintSpicy Roasted Pineapple and Avocado Bacon Burger
Time to bump up that boring backyard bbq menu with a creative burger to make your party epic? Boom… Spicy Roasted Pineapple and Avocado Bacon Burger!
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: 4 burgers
Ingredients
- 4 burgers
- 4 hamburger buns
- 8 slices thick-cut bacon
- 8 slices fresh or canned pineapple*
- 2 avocados
- 1 lime, juiced
- Chili powder
- Kosher salt
- Sriracha Mayo (recipe below)
for the Sriracha Mayo
- ½ cup mayonaisse
- 1 and ½ tablespoons sriracha
- ½ teaspoon sugar
- Pinch Kosher salt and freshly ground black pepper
Instructions
- Cook bacon in a large skillet over medium-low heat until crispy. Set aside to a paper towel lined plate to drain until ready to serve. Reserve 2 tablespoons of the bacon grease in the skillet, discarding the rest.
- Sprinkle pineapple slices generously with chili powder. Cook pineapple over medium/medium-high heat in the skillet with bacon grease for approximately 2 minutes per side, or until pineapple gets slightly golden brown and caramelized. Remove pineapple from skillet and set aside.
- Mash avocado with a fork in a small bowl with 1/2 of lime juice and a sprinkle of Kosher salt. You want a chunky texture, so don’t go crazy. Taste and add remaining lime juice if desired.
- Cook burgers as desired. Place on buns and top with bacon, spicy pineapple, mashed avocado, and sriracha mayo. Devour immediately, preferably with something cold to drink in hand.
for the Sriracha Mayo
- Combine all ingredients in a small bowl. Can be made up to a couple days ahead of time and refrigerated until ready to serve.
Notes
If using canned pineapple slices, make sure to buy the one in its own juices (not heavy syrup) and drain pineapple before cooking.
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This is a sponsored conversation written by me on behalf of Cayman Jack. The opinions and text are all mine.
