Sweet and savory with just a hint of heat, these dynamite burgers are packed with flavor. Pineapple and bacon may sound like an unusual combination, but you'll find they're the perfect match. —Mary E. Relyea, Canastota, New York
- 1 can (20 ounces) unsweetened crushed pineapple
- 1 teaspoon pepper
- 1/4 teaspoon salt
- 1-1/2 pounds lean ground beef (90% lean)
- 1/4 cup reduced-sodium soy sauce
- 2 tablespoons ketchup
- 1 tablespoon white vinegar
- 2 garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes
- 18 miniature whole wheat buns
- Baby spinach leaves
- 3 center-cut bacon strips, cooked and crumbled
- Sliced jalapeno peppers, optional
- Drain pineapple, reserving juice and 1-1/2 cups pineapple (save remaining pineapple for another use). In a large bowl, combine 3/4 cup reserved crushed pineapple, pepper and salt. Crumble beef over mixture and mix well. Shape into 18 patties; place in two 11x7-in. dishes.
- In a small bowl, combine soy sauce, ketchup, vinegar, garlic, pepper flakes and reserved pineapple juice. Pour half of marinade into each dish; cover and refrigerate 1 hour, turning once.
- Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, coat grill rack lightly.
- Grill patties, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 160° and juices run clear.
- Grill buns, uncovered, 1-2 minutes or until toasted. Serve burgers on buns with spinach, remaining pineapple, bacon and jalapeno peppers if desired. Yield: 6 servings.
Originally published as Hawaiian Beef Sliders in Healthy Cooking June/July 2010, p28
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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