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
This recipe is:
- Prep: 30 min. + marinating Grill: 10 min.
- Yield: 6 Servings
30 10 40
- 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 11-in. x 7-in. dishes.
- In a small bowl, combine the soy sauce, ketchup, vinegar, garlic, pepper flakes and reserved pineapple juice. Pour half of marinade into each dish; cover and refrigerate for 1 hour, turning once.
- Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
- Grill patties, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a meat thermometer reads 160° and juices run clear.
- Grill buns, uncovered, for 1-2 minutes or until toasted. Serve burgers on buns with spinach, remaining pineapple, bacon and jalapeno peppers if desired. Yield: 6 servings.
Editor's Note: If miniature whole wheat buns are not available in your area, you can also use whole wheat hot dog buns cut into thirds.
Nutritional Facts 3 sliders (calculated without peppers) equals 350 calories, 12 g fat (4 g saturated fat), 74 mg cholesterol, 444 mg sodium, 34 g carbohydrate, 4 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1/2 fruit.
Originally published as Hawaiian Beef Sliders in Healthy Cooking June/July 2010, p28