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Tiffany Sawyer

Tiffany L. Sawyer
Corporate Director of Culinary and Beverage
First Hospitality

Grilled Aussie Pineapple-Brie Burger

Recipe courtesy of Tiffany L. Sawyer
Sponsor: Aussie Beef & Lamb

Servings: 1


Gochujang Bacon:

  • 4 slices thick-cut sliced bacon
  • 1 ½ Tbsp gochujang paste

Pineapple-Brie Burger:

  • 8 oz ground Australian beef
  • 1 tsp steak seasoning
  • ½ tsp kosher salt
  • ¼ tsp ground black pepper
  • 1 ciabatta bun, split
  • 3 ½-oz slices pineapple, cored
  • Oil, as needed
  • 3 Brie cheese slices, ¾ oz each
  • 4 slices Gochujang Bacon
  • 3 Bibb lettuce leaves


For the Gochujang Bacon:

  1. Heat the oven to 350°F.
  2. Place the bacon on a sheet pan lined with aluminum foil. Brush the bacon on both sides with the gochujang.
  3. Bake for 10 to 11 minutes, until the bacon is golden brown. Be careful not to let it overcook and burn.
  4. Set aside for service.

For the Pineapple-Brie Burger:

  1. Gently mix together the Australian beef, steak seasoning, salt and pepper. Form into a patty with a little indentation in the middle of the burger.
  2. Heat a grill to 600°F. Make sure it is clean and well seasoned.
  3. Grill the burger, allowing it to sear well. Move only after 2 minutes. Cook to desired temperature.
  4. Butter and grill the split ciabatta bun.
  5. Oil and grill the pineapple for 30 seconds on each side.
  6. Layer the bun with the bottom bun, burger with melted Brie, bacon, grilled pineapple, lettuce and top bun.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley

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