Add some tropical island flare to your backyard barbecue with this flavour-packed burger!  Inspired by the delicious tastes of Barbados, this burger features fresh grilled pineapple, creamy avocado spread, crisp bacon and the most delicious, sweet and savoury rum sauce!

Pineapple Avocado Bacon Burgers with Rum Sauce

Time:  about 40 minutes                       Servings: 6 Burgers



  • 1 Tbsp butter
  • 2 cloves garlic, minced
  • 4 tsp brown sugar, packed
  • 1 tsp fancy molasses
  • pinch of nutmeg
  • 1/4 tsp hot pepper flakes (optional)
  • 1/4 cup dark rum
  • 1/2 cup beef broth
  • 1 tsp apple cider vinegar
  • 1/2 tsp kosher salt


  • 2 avocados
  • 2 tsp lime juice
  • 1 tsp kosher salt
  • 1/4 cup chopped cilantro (optional)


  • 6 slices of peeled fresh pineapple, 1″ thick, with core removed
  • 12 slices of red onion, cut 1/2″ thick (about 2 large red onions)
  • 1 Tbsp canola oil
  • a little kosher salt for sprinkling


  • 6 burger patties, homemade or good quality store-bought
  • 6 brioche burger buns (or Bajan salt bread buns), split
  • 6 lettuce leaves, washed and dried
  • 12 slices of bacon, cooked



In a small saucepan, melt butter over medium heat.  Add garlic and stir for 30 seconds until fragrant but not browning.  Add the brown sugar, molasses, nutmeg, hot pepper flakes (if using), rum, beef broth, cider vinegar and salt.  Bring to a low boil, then reduce the heat and simmer gently until reduced by 1/3, about 8 minutes.  Make ahead:  Sauce can be made up to 5 days in advance and stored in the fridge until ready to use.  Reheat before serving.


In a medium bowl, mash together the avocados, lime juice and salt.  Stir in cilantro, if using.  Make ahead: Avocado spread can be made a few hours ahead and stored in the fridge until ready for use.  To prevent browning, use a silicone bowl cover and press it right onto the surface of the avocado spread to seal out any air.  


Preheat the grill.  Brush both sides of pineapple slices and red onion rings with canola oil.  Sprinkle each slice lightly with salt and set aside.  Grill burger patties until fully cooked, then remove from the grill to rest.  Cover burgers lightly to keep warm.  Scrape the grill lightly to remove any burger bits, then add pineapple and onion slices to the grill.  Grill for 2 minutes until grill marks appear.  Using a spatula, carefully flip pineapple and onion slices over and grill for 2-3 minutes more, until heated through and grill marks appear on the second side.  Remove and set aside to keep warm.  Place burger buns on the grill, cut side down to lightly toast.  Watch closely as this will only take about 15 seconds.  Remove the buns from the grill and assemble burgers by laying lettuce on the bottom bun and topping lettuce with a burger patty.  On top of the burger patty stack 2 grilled onion slices and 1 slice of grilled pineapple.  Drizzle with warm rum sauce.  Place 2 slices of bacon on top.  Spread top of buns with avocado spread, then place on top.  Serve with additional rum sauce on the side.   


These burgers are great with a side of sweet potato fries!


I usually serve these burgers with ice cold beer.  Look for Banks beer for a true taste of Barbados, or pair these with a fruity India Pale Ale.  



  • Once avocados are cut and exposed to air, they will turn brown.  Note that this is not a sign of spoilage (assuming the avocado is freshly cut) – it’s merely oxidation.  It’s hard to prevent it altogether, but adding lime juice can help, as can sealing out as much air as possible.  I try to avoid using plastic wrap, so I use these silicone bowl covers.  I turn them upside down and press them directly onto the surface of the avocado spread to block contact with air, then put another one over the top of the bowl.

    If some browning does occur, simply stir up the avocado spread just before serving to restore the bright green colour.

  • To prepare the pineapple rings, cut off the top and bottom ends of a fresh pineapple.  Stand the pineapple up on one end on a cutting board and cut downward to remove the peel.  Rotate the pineapple and continue to cut downwards all the way around until all the peel is removed, being careful to cut off the prickly “eyes” as you go.  Lay the pineapple on its side and cut into 1″ slices.  You can use a small round biscuit cutter or cookie cutter to cut out the core, if you have one.  Otherwise, use the tip of a sharp pairing knife to cut the core out of each slice.  You can buy a pineapple coring tool at most kitchen shops or on Amazon, but I’m usually reluctant to recommend single-purpose kitchen gadgets since they don’t get used enough to justify a precious storage spot in the kitchen!

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