Chef Tiffany Sawyer Grilled Aussie Grassfed Beef Pineapple-Brie Burger
- Prep time 30Min
- Cook time 30Min
- Technique Bake, Grill
- Meat Beef
- Cut Ground
- Serves 1
A juicy grilled Australian beef burger topped with sweet grilled pineapple, creamy brie and smoky gochujang-glazed bacon on a toasted ciabatta bun.
Ingredients
Gochujang Bacon:
- 4 ea thick-cut sliced bacon
- 1 ½ tbsp gochujang paste
Pineapple-Brie Burger:
- 8 oz ground Australian beef
- 1 tsp steak seasoning
- ½ tsp kosher salt
- ¼ tsp ground black pepper
- 1 ea ciabatta bun, split
- 3 ea ½-oz slices pineapple, cored
- 3 ea Brie cheese slices, ¾ oz each
- 4 ea slices Gochujang Bacon
- 3 ea Bibb lettuce leaves
- As needed oil
Method
For the Gochujang Bacon:
- Preheat the oven to 350°F.
- Line a sheet pan with aluminum foil and arrange the bacon in a single layer.
- Brush both sides of the bacon evenly with gochujang.
- Bake for 10–11 minutes, or until the bacon is golden brown and caramelized. Do not overcook.
- Remove from the oven and set aside for assembly.
For the Pineapple-Brie Burger:
- Gently combine the Aussie ground beef with the steak seasoning, salt and pepper. Form into a burger patty, creating a slight indentation in the center.
- Preheat a clean, well-seasoned grill to 600°F.
- Grill the burger, allowing it to develop a good sear before turning (about 2 minutes). Continue cooking to the desired doneness.
- Top the burger with brie during the final minute of cooking and allow it to melt.
- Butter the cut sides of the ciabatta bun and grill until lightly toasted.
- Lightly oil the pineapple and grill for 30 seconds per side.
To serve, place the brie-topped burger on the bottom bun, then add the grilled pineapple, gochujang bacon, and butter lettuce, and finish with the top bun.
