1 can (20 oz) unsweetened crushed pineapple
1 tsp pepper
1/4 tsp salt
1 1/2 lbs lean ground beef
1/4 C reduced sodium soy sauce
2 Tbsp ketchup
1 Tbsp white vinegar
2 tsp garlic powder
1/4 tsp red pepper flakes
18 miniature whole wheat bungs
Baby spinach leaves
3 center-cut bacon strips, cooks and crumbled
Swiss cheese, 6 slices
Drain pineapple, reserving juice and 1 1/2C pineapple. In a large bowl, combine 3/4 C reserve crushed pineapple, pepper, and salt. Crumble beef over mixture and mix well. Shape into 18 patties; place in two 11 x 7" dishes.
In a small bowl, combine soy sauce, ketchup, vinegar, garlic, pepper flakes, and reserved pineapple juice. Pour half of marinade into each dish; cover and refrigerate for 1 hour, turning once.
Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill patties, covered, over medium heat for 4 - 5 minutes on each side or until a meat thermometer reads 160 degrees F and juices run clear. Melt small amount of cheese on top of each burger.
Grill buns, uncovered for 1- 2 minutes or until toasted. Serve burgers on buns with spinach, pineapple, and bacon.
These were good, but a lot of work. Next time, I might use the same recipe to make regular burgers. I'm a little hesitant, though, because I'm not sure they would stay together. The addition of the pineapple made the small burgers crumbly; I'm not sure what effect it would have on regular burgers.