Spicy Pineapple Chutney Smash Burger
Boujee burgers are back
When it comes to burgers, you’re already onto a winner. Whether it’s tucking into a Big Mac, one of those roadside beauties with fried onions or a proper boujee smash burger, I’ve honestly never met a burger I didn’t like.
This BBQ spicy pineapple chutney smash burger is what happens when your classic burger gets a proper upgrade. You’ve got juicy smashed beef patties, gloriously melted American cheese, smoky charred pineapple straight from the BBQ and a sticky homemade pineapple chutney with a nice hit of chilli.
It’s sweet, smoky, savoury and has a little kick, but don’t panic if you’re not a spice lover. You can easily dial the heat up or down depending on your taste. I love that sweet and spicy combo, so an extra chilli or two usually finds its way into my chutney.
Is it homemade chutney?
Yessss, homemade is the way to go for this one, as the pineapple goes all lovely and caramelised on the BBQ, plus those charred edges are pure perfection. Then once mixed with vinegar, pineapple juice and chilli, it becomes sticky, sweet, tangy andddddd I’m salivating. I need to stop writing this and go eat another tub of chutney hehe.
Why smash burgers?
If you’ve never made a smash burger before, go make this recipe immediately.
Smashing the beef onto a hot surface creates loads of crispy, caramelised edges while keeping the middle juicy. It also cooks quicker which is a bonus. Just make sure the surface is nice and HOT.
What should I serve with it?
If you’re serving up a spread and want a few additional sides, I’d suggest the following:
- Sweet potato fries
- Crispy potato wedges
- Coleslaw
- Corn on the cob
- Pickles (love a pickle)
- Mac and cheese
Is there a step-by-step video?
Oh bab, you’re in luck.
If you’d rather watch me throw this together than read about it, head over to my YouTube channel where I make not one, not two, but THREE different BBQ burgers, so why not try them all?
FAQs
Can I make this less spicy?
You absolutely can. I use bird’s eye chillies because I enjoy a bit of heat, but you can swap them for red chillies, jalapeños or simply use less chilli. Taste the chutney as it cooks and adjust it to your liking.
Can I use fresh pineapple?
A ripe fresh pineapple works well and gives an even sweeter flavour once it’s caramelised on the BBQ. Just add a splash of pineapple juice to the chutney if needed to help everything bubble away nicely.
Can I cook these without a BBQ?
Cook the burgers in a cast iron frying pan or on a griddle over a high heat. Grill the pineapple in the same pan until caramelised, then make the chutney on the hob. You’ll still get an incredible burger without the threat of rain.
What beef should I use?
Go for beef mince with around 12% fat. The fat helps create those lovely crispy edges while keeping the burgers juicy. Lean mince tends to dry out.
Can I make the chutney ahead of time?
Yep. The pineapple chutney can be made a couple of days in advance and kept in the fridge.
Can I prepare the burger mix in advance?
Mix the mince with the seasoning, roll into balls and keep covered in the fridge until you’re ready to cook.
What cheese works best?
American cheese is the classic choice because it melts nicely over a smash burger, but cheddar works really well too.
What buns should I use?
Soft brioche burger buns are my favourite because they toast well on the BBQ and soak up all those lovely juices without falling apart. And they just suit a boujee burger don’t they?!
Can I make this even smokier?
A pinch of smoked paprika in the burger seasoning or a little bit of chipotle in the chutney works well if you want an added bit of smokiness.
Spicy Pineapple Chutney Smash Burger
By Poppy Cooks
https://www.poppycooks.com/recipes/spicy-pineapple-chutney-smash-burger/
Ingredients
For the spicy pineapple chutney
- 1 x 400g tin pineapple rings in juice
- 2 Birds Eye chillies (to taste)
- 2 tbsp light brown soft sugar
- 1 tbsp white wine vinegar
- Splash of pineapple juice
- 50ml spiced rum
Metric
Imperial
For the beef burger
- 500g 12% fat beef mince
- 2 tsp garlic granules
- 2 tsp onion granules
- Sprinkle of chopped onions
- 2 slices American cheese
- 2 burger buns
- Mayonnaise
- Salt and pepper
Metric
Imperial
Instructions
- Tip the beef mince into a large mixing bowl and add in the garlic granules, onion granules and season generously with salt and pepper. Give it a really good mix with your hands until it forms a bit of a paste, then set aside for as long as possible.
- Place the pineapple rings onto the BBQ and allow to get some char. Lightly oil the chillies and chuck them on too. Reserve 2 pineapple rings whole to pop onto the burgers later, and chop the remaining ones up finely.
- Tip the chopped pineapple into a small saucepan with however much chopped chilli you like, brown sugar, vinegar, pineapple juice and rum. Pop over a cooler part of the BBQ and allow to bubble and thicken to a chutney consistency.
- Split the beef mince into 4 and roll into balls. Place a cast iron pan or a heavy baking tray on the BBQ and allow it to get HOT. Add a drizzle of oil and sprinkle on a handful of chopped onion, then pop the balls of mince down on top. Use something like a large metal spatula to smash it super flat.
- Cook the burger patties for a few minutes before flipping and adding on some American cheese. Toast your buns on the BBQ too and begin to layer. Spread mayonnaise on the bottom bun, then layer up burger patties, a spoonful of the chutney and a ring of charred pineapple. Pop on the top bun and serve.