GRILLED PINEAPPLE BURGERS

This recipe is not only unique, it is the bomb! I cannot remember where it came from, but I have been making and cooking these burgers on what ever grill I had at the time for many years. Lean ground beef gets seasoned with Italian dressing and pattied out, then a slice of pineapple gets slapped in the middle of the burger and wrapped in bacon. Have I got your attention yet? A bath of BB-Q sauce, brown sugar, honey and lemon juice finishes it off.

2 lbs. lean ground beef
3 tablespoons Italian dressing
1 teaspoon salt
1/4 teaspoon pepper
1 can (15 1/4 oz.) sliced pineapple, drained
8 slices bacon
3/4 cup barbecue sauce
1/4 cup packed brown sugar
1/4 cup honey
1 tablespoon honey

Mix ground beef, Italian dressing, salt and pepper. Shape into 8 patties, 3-inches in diameter. Press pineapple slice into each patty. Wrap each patty with bacon slice; secure with wooden pick. Mix remaining ingredients. Place patties in 13X9 glass dish. Pour barbecue sauce mixture over patties. Cover and refrigerate at least 4 hours.

Grill patties, pineapple side down, 4-inches from hot coals, 12 to 15 minutes. Turn, brush with barbecue sauce. Grill 10 to 15 minutes until done.

Heat remaining sauce; serve with patties.

Hamburgers in paradise!!!!
Serves 8

STUFFED HAMBURGERS

If you've never partaken of a 'stuffed' hamburger, then you don't know what you've been missing. They are not a really big deal to make and you can use just one of the stuffing ingredients or be creative and use all three.

2 lb. ground sirloin
1/4 cup grated Parmesan cheese
1/2 teaspoon pepper
1/4 teaspoon garlic salt
2 tablespoons steak sauce

In large bowl, combine all ingredients. Shape into 12, 4-inch patties. Place 6 patties on waxed paper. Top each with portion of either stuffing. Place remaining patties over stuffing; press edges to seal. When ready to barbecue, place patties on grill and cook to desired doneness.

MUSHROOM-BACON STUFFING:

4 slices bacon
1/4 cup thinly sliced celery
1/4 cup chopped onion
4-oz. can sliced mushrooms-drained

In small skillet, fry bacon until crisp. Remove bacon from pan; crumble and set aside. Drain all but 2 tablespoons drippings; add celery and onion, cooking until tender. Stir in mushrooms and crumbled bacon. Divide into 6 portions.

REUBEN STUFFING:

4-oz. shredded Swiss cheese
6 tablespoons sauerkraut

Divide evenly into 6 portions.

BLEU CHEESE STUFFING:

2oz. crumbled bleu cheese
1/4 cup sour cream
1/4 cup chopped sweet pickle

In small bowl combine all ingredients. Divide into 6 portions.

Serves:6

“Sacred cows make the best hamburger”~Mark Twain

GRILLED PINEAPPLE BURGER

We may be in the dead of winter but I can still fantasize about a warm sunny day and burgers on the grill. This recipe is terrific and always a hit with family and friends.

2 lbs. lean ground beef
3 tablespoons Italian salad dressing
1 teaspoon salt
1/2 teaspoon pepper
1 can (15-oz.) sliced pineapple, drained
8 slices bacon
3/4 cup barbecue sauce
1/4 cup packed brown sugar
1/4 cup honey
1 tablespoon lemon juice

Mix ground beef, salad dressing, salt and pepper. Shape into 8 patties, 3=inches in diameter. Press pineapple slice into each patty. Wrap each patty with bacon slice, secure with wooden pick. Mix remaining ingredients. Place patties in glass dish, 13X9 inches. Pour barbecue mixture over patties. Cover and refrigerate at least 2 hours.
Grill patties pineapple sides down 4 inches from hot coals, 12 to 15 minutes. Turn, brush with barbecue sauce mixture. Grill 10 to 15 minutes more. Heat remaining sauce; serve with patties.
Serves:8

"I walk without flinching through the burning cathedral of the summer. My bank of wild grass is majestic and full of music. It is a fire that solitude presses against my lips."~Violette Leduc, Mad in Pursuit