Angus Beef, Grilled Bacon and Pineapple Salsa Burger
SERVES
4
PREP TIME
10 mins
COOK TIME
10 mins
It’s hard to find a Queensland inspired burger that doesn’t include the golden states unofficial fruit, sweet juicy pineapple loves a little salty smoked bacon. This combo works on every time and is our representative for this year's Maroons burger.
INGREDIENTS
- 8 rashers bacon
- salt and pepper
- 4 milk burger buns
- 40g butter
- 1/2 head lettuce
- 80g chipotle mayonnaise
- 100g pineapple, fresh & diced
- 10g red onion, diced
- 40g jalapeno, diced
- 1 garlic clove, minced
- 1 tsp ground cumin
Calories
844
Carbs
39g
Sugar
10.5g
Protein
38g
Fat
58.6g
*Nutritional information provided is an estimate only, based on industry averages, and may change based on which brands you purchase, ingredients changed, or added in differing amounts to the recipe. If you have any feedback or concerns please get in contact.
METHOD
- Prepare the pineapple salsa by mixing the pineapple, red onion, jalapeno, lime zest & juice, coriander, garlic, cumin, and salt pepper in a mixing bowl, refrigerate until needed.
- Grill the Angel Bay Angus Burger patty until it reaches an internal temperature of 75c. At the same time grill the bacon until it begins to crispen up a little. Season if needed.
- Toast burger bun and lather with butter.
- To build the burger, smear the base with chipotle mayonnaise, top with lettuce, Angel Bay Angus Patty, pineapple salsa and finish with burger bun.
