Can you believe it’s fall? I think it came pretty quick. The trees in the mountains surrounding our home are ablaze in reds, yellows and oranges. It’s quite the site to see. I grew up in Oakland, CA and we didn’t get the seasons like we do here in Utah. I love this time of year!
Even though it’s chilly outside, our grill is still getting a workout. We are so not ready to cover it up and in some ways, I think grilled foods on cold fall and winter nights just taste better for some reason. Call me crazy, but we’ll still light up that bad boy when there are two inches of snow on the ground.
It was grilling night again and we wanted burgers. Since I’m still not ready to let go of summer, I wanted something lighter and I wanted something that said “tropical.” This tangy pineapple burger sure did the trick!! Meaty, tangy and juicy it was incredible.
Tangy Pineapple Burger
|Prep time||20 minutes|
|Cook time||15 minutes|
|Total time||35 minutes|
|Meal type||Main Dish|
- 2 tablespoons Dark Brown Sugar
- 1/8 cup Teriyaki Sauce (Low Sodium)
- 1/4 cup Honey
- 2 tablespoons Evan Williams Honey Whiskey
- 3 Slices Fresh Pineapple
- 2 Cloves Garlic (chopped)
- 1lb Extra Lean Ground Beef
- 1 tablespoon McCormick Hamburger Seasoning
- 1/4 medium Sweet Onion (cut into 1)
- 8oz Fresh mushrooms (sliced)
Substitute ground turkey for the beef to lighten it up a bit or add bacon for the carnivore lover in you.
The great thing about this is it’s taste of course, but also that you can substitute turkey or even use a veggie patty for those that prefer their burgers meatless. I love the snappy crunch of the fresh pineapple there with the burger. We chose to have ours bunless, but if you want a bun with it, go for it…. just don’t forget the napkins! This is one juicy and tangy pineapple burger.