Hatch Pineapple Jam Burger | Fresh Chile Cookin’ with Randy and Jenna

In this episode of Fresh Chile Cookin’, Randy and Jenna bring something unexpected to the table: a juicy cheeseburger topped with crispy bacon, melty Swiss, and a spoonful of Jenna’s Jellies & Jams Pineapple & Hatch Red Chile. The sweet fruit and red chile heat balance perfectly with smoky bacon and beef. It is a burger worth trying at home.

Hatch Red Chile Pineapple Cheeseburger

Servings: 1 burger (scale as needed)
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: ~20 minutes

Ingredients

  • 6 to 8 oz 80/20 ground beef
  • Kosher salt and freshly cracked black pepper
  • 1 tsp BBQ or rib seasoning (Randy used Kent Rollins)
  • 2 to 3 slices thick-cut bacon, cooked
  • 1 to 2 slices Swiss cheese
  • 1 brioche burger bun
  • 1 to 2 tbsp butter, for toasting
  • 1 to 2 tbsp Jenna’s Jellies & Jams Pineapple & Hatch Red Chile
  • 1 to 2 slices ripe tomato

Directions

  1. Form and season. Shape the beef into a patty slightly wider than the bun. Season both sides with salt, pepper, and rib seasoning.
  2. Cook bacon. Fry the bacon until crisp. Set aside and keep a little bacon fat in the pan.
  3. Sear the burger. Cook the patty over medium high heat for about 5 minutes per side, or until it reaches your preferred doneness.
  4. Add cheese. Place Swiss on top of the patty in the last minute of cooking. Cover if needed to help it melt. Let the burger rest for 5 minutes.
  5. Toast the bun. Butter the brioche bun and toast cut side down until golden brown.
  6. Spread the jam. Add Jenna’s Pineapple & Hatch Red Chile Jam generously to both sides of the bun.
  7. Assemble. Bottom bun with jam → burger with melted cheese → bacon → tomato → top bun with jam.
  8. Enjoy. Serve warm and juicy with plenty of napkins.

Notes & Tips

  • Swiss cheese brings a nutty flavor, but cheddar or pepper jack are also great choices.
  • Add more jam if you want extra sweetness and chile flavor.
  • Brioche holds up well to juicy burgers without falling apart.
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