These Surprise Burgers hide a juicy pineapple ring inside the patty—sweet, savory, and a little messy in the best way. A quick brown sugar ketchup‑mustard glaze adds tang and shine without needing fancy ingredients. The pro move: seal the burger like a dumpling and glaze at the end so the sugar doesn’t burn.
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Prep: 15 minutes
Cook: 18–22 minutes
Total: 35 minutes
Yield: 4 servings (4 burgers)
- Pat pineapple dry so burgers seal cleanly.
- Build as two thin patties and crimp edges tight—no leaks.
- Brush glaze only at the end to avoid burnt sugar.
Ingredients
Burgers
- 1 lb (454 g) lean ground beef
- 4 pineapple rings, drained very well and patted dry
Optional “chef upgrades” (choose 1–2):
- ½ tsp kosher salt + ¼ tsp black pepper (highly recommended for flavor)
- 1 tsp Worcestershire sauce (deeper savory note)
- ½ tsp garlic powder
- Pinch chili flakes (if you like sweet + heat)
Sweet‑Tangy Glaze
- ½ cup ketchup
- ½ cup packed brown sugar
- 1 Tbsp prepared yellow mustard
Directions
1) Preheat your grill (or skillet)
- Grill: Preheat to medium-high heat and oil the grates.
- Skillet option: Heat a heavy skillet over medium-high with a thin film of oil.
2) Make the glaze (glossy, not burnt)
- In a small saucepan, whisk together ketchup, brown sugar, and mustard.
- Warm over medium heat, stirring, until the sugar dissolves and the sauce looks smooth and glossy, 2–3 minutes.
- Remove from heat and set aside. (It thickens as it cools.)
Pro note: This sauce contains sugar—apply it near the end of cooking to prevent scorching.
3) Form “sealed” Surprise Burgers (the professional method)
- Divide the beef into 8 equal portions (you’re making two thin patties per burger).
- Flatten 4 portions into thin patties, each slightly wider than a pineapple ring.
- Place a patted-dry pineapple ring in the center of each.
- Top with the remaining thin patties.
- Seal tightly: Press edges together firmly and smooth the seam so no pineapple is visible.
- Press a small dimple in the center of each burger to reduce puffing.
Optional but helpful: Chill the patties 10 minutes on a plate—this helps them hold shape on the grill.
4) Cook
- Grill (or skillet-cook) burgers, flipping once, until fully cooked through—typically 18–22 minutes total for thicker stuffed burgers (time varies by thickness and heat).
- For best accuracy, use a thermometer: cook ground beef to a safe minimum internal temperature of 160°F (71°C).
5) Glaze at the end for maximum flavor
- In the final 1–2 minutes per side, brush a light layer of glaze onto the burgers.
- Serve with extra sauce on the side (or spoon a little on top).
Serving ideas (makes it feel “restaurant”)
- Classic: toasted buns + lettuce + tomato + onion
- Sweet + spicy: add jalapeños or pepper jack; finish with extra glaze
- Mess-control tip: use a large lettuce leaf as a “sauce barrier” under the patty and toast buns well
Storage and Make-Ahead
- Make ahead: Shape patties up to 1 day ahead, cover, and refrigerate.
- Refrigerate cooked: airtight container 3–4 days (reheat gently to avoid drying).
- Freeze: Freeze raw sealed patties on a tray until firm, then bag with parchment between. Freeze up to 2 months.
FAQ
Why is my pineapple leaking out?
Usually the pineapple is too wet or the seam wasn’t crimped tightly. Pat rings very dry and seal the edges like you’re closing a hand pie.
Can I use fresh pineapple?
Yes—slice into ring shapes and pat dry. Fresh is juicier, so sealing well matters even more.
When do I add the glaze?
Near the end. Sugar-heavy sauces can burn on high heat, so brush on during the final minutes and serve extra on the side.
What temperature should these reach?
Ground beef should reach 160°F (71°C) for a safe minimum internal temp