Introduction:
Grilling over an open flame or braai brings out the deep, smoky qualities of minced beef. While a standard burger relies on toppings added at the very end, stuffing the meat beforehand changes the entire dynamic of the meal.
Mixing savory sauces directly into the beef keeps the meat from drying out over hot coals. Placing a core of sharp cheese and pineapple inside the meat creates a pocket of trapped heat. As the beef cooks on the outside, the cheese melts completely while the pineapple releases its sweet juices, keeping the center of the patty incredibly tender.
This forty-five minute recipe makes four large, thick patties. The preparation combines savory barbecue flavor with a melted cheese and fruit center.
Kitchen Equipment Needed
- Large mixing bowl
- Can opener and strainer
- Measuring cups and spoons
- Barbecue tongs
Recipe Ingredients
- 1 ⅓ Lb lean minced beef
- 1 Tbsp barbecue sauce
- 2 Tbsp tomato sauce
- 1 small onion, finely chopped
- ¼ Cup mature cheddar, grated
- 4 ½ oz crushed pineapple, drained well
Step-by-Step Cooking Instructions
1. Mix and Shape the Beef Base
Preheat your barbecue or prepare your braai coals to a steady, medium heat. Take a large bowl and drop in the lean minced beef, barbecue sauce, tomato sauce, and finely chopped onion. Mix everything with your hands until the sauces are evenly distributed through the meat. Divide this mixture into eight equal portions and use your palm to flatten each one slightly into a round disc.
2. Stuff and Seal the Patties
Take four of your flat raw patties and set them on a clean workspace. Top each of these four bases with a portion of the grated mature cheddar and a spoonful of the drained crushed pineapple. Take the remaining four plain patties and place them directly over the toppings. Use your fingers to carefully press, pinch, and mould the edges of the meat together so the cheese and fruit are completely sealed inside four large, thick patties.
3. Grill on the Barbecue
Lightly coat your hot barbecue grate with oil to keep the meat from sticking. Place the four large stuffed patties onto the grill. Cook them for ten minutes on the first side without moving them, then flip carefully with your tongs and cook for another ten minutes on the other side until the beef is fully cooked through.
Recipe Tips
- Drain the Pineapple: Press the crushed pineapple into a fine mesh strainer before assembling to remove excess juice. Too much liquid will break the meat seal during grilling.
- Pinch the Edges Tight: Spend extra time sealing the borders of the double patties. A tight seal stops the melting cheddar from running out onto the hot coals. [1]
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