I was skeptical about sliders that didn’t have a meat patty, because they’re arguable the whole point of a burger. I was vegetarian for a while there and would be a goddamn liar if I said burgers weren’t the thing I missed most. But after considering just cheating and putting a patty on these sliders anyway, I finally sucked it up and just did as I was told.
Now this recipe isn’t completely meat-free, there is bacon. But I have a confession to make… I don’t really like bacon. SHOCK. HORROR. DESTRUCTIVE WINDS. THE GROUND COLLAPSING. THE EARTH IMPLODING. I know. Everyone loves bacon right? WRONG. I don’t like it, so you guys can enjoy my share.
Anyway back to business. Who knew grilled pineapple could have such a huge impact on such a tiny little burger? I know there’s a lot of crap being said about pineapple on the internet right now, about what delicacies it does or doesn’t belong on, but let me tell you, it belongs on these sliders. I sort of cheated and bought it canned (Chrissy wanted me to peel and core a whole pineapple HA!), but this meant we could drink the juice and immediately chow down on spare slices. I highly recommend it.
Making the pineapple took a little longer than predicted. This is partially because I never, ever pre-heat the oven, and partially because all that juice I enjoyed drinking so much took forever to dry up. I tell you this so you can learn from my mistakes - put the pineapple in before you get your other ingredients ready and you should be sweet. In the end my pineapple went golden brown, but my toasty bread rolls were no longer as warm as I’d have liked.
Also I forgot about the value of natural light and made these for dinner. So my photos are all out of whack and the colour balance is cray cause I shot them in a mixture of darkness and artificial light. You couldn’t be anymore disappointed in me than I am in myself. Sorry! Thankfully they were delicious.