Big League BBQ Burgers with Grilled Pineapple & Ice Cream

S1 E15 | Ari Shaffir + Steve Rannazzisi | Ari Shaffir, Steve Rannazzisi and the Big League BBQ Tailgate | Something's Burning

On this throwback episode, Bert hosts a backyard BBQ for his buddies Ari Shaffir and Steve Rannazzisi. They grind their own meat, throw down some custom-built burgers loaded with flavor stir-ins, and finish with grilled pineapple over vanilla ice cream — all washed down with jell-o shots.

The Perfect Burger

Ingredients

  • 1 egg
  • 1 teaspoon mustard (regular or Dijon)
  • 1 teaspoon Worcestershire sauce
  • 1 small onion, finely grated
  • 1 clove garlic, minced
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 lb medium ground beef

Steps

  1. Lightly oil the grill and heat BBQ to medium.
  2. Whisk the egg in a bowl and add the next 6 ingredients (mustard, Worcestershire, onion, garlic, salt, pepper).
  3. Add any of the flavor stir-ins below that appeal to you.
  4. Crumble in the beef and, using your hands or a fork, gently mix together. Handle the meat as little as possible — the more you work it, the tougher it gets.
  5. Gently shape (don't firmly press) the mixture into burgers about ¾ inch thick. Using your thumb, make a shallow depression in the center of each to prevent puffing up during cooking.
  6. Place burgers on the grill, close the lid, and BBQ until no longer pink inside, turning once, about 6-8 minutes per side. An instant-read thermometer should read 160°F.
  7. Don't press with a spatula, prick with a fork, or turn frequently — precious juices will be lost.
  8. Tuck into a warm crusty bun and add your favorite toppings.

Flavor Perk Stir-Ins (optional — pick your favorites)

Ingredients

  • 1 tablespoon creamy caesar dressing or Greek salad dressing
  • 1 tablespoon chopped sun-dried tomato
  • 1 tablespoon sour cream or yoghurt
  • 1 tablespoon grated fresh lemon or lime rind
  • 1 tablespoon grated gingerroot
  • 1 tablespoon ketchup or barbecue sauce
  • 1 teaspoon lemon pepper
  • 1 teaspoon curry powder
  • 1 teaspoon dried oregano, thyme, or rosemary
  • 1 tablespoon fresh herbs
  • 2 teaspoons cajun seasoning
  • 1 teaspoon sesame oil
  • 1 teaspoon teriyaki sauce or hoisin sauce
  • 1 fresh jalapeno or pickled jalapeno pepper, chopped

Steps

  1. Choose any stir-ins that appeal to you and mix them into the egg base before adding the beef.

Grilled Pineapple & Ice Cream

Ingredients

  • 1 pineapple
  • 2 tablespoons granulated sugar
  • ¼ cup (60 g) butter
  • ½ cup (100 g) brown sugar
  • ¼ cup (60 ml) cream
  • 8 scoops vanilla ice cream

Steps

  1. Preheat the grill.
  2. Remove the top and bottom of the pineapple and peel it. Cut into rings and season all over with granulated sugar.
  3. Put the pineapple rings on the grill, one cut side down, for 10 minutes. Flip to the other cut side and cook until nicely browned, another 5 minutes or so.
  4. While the pineapple roasts, put the brown sugar in a small high-sided saucepan with just enough water to make it look like wet sand. Cook over high heat until the water cooks off and the sugar froths and bubbles, 2-3 minutes; reduce to medium-low and cook another minute. Add the cream in a steady stream (careful — it will boil violently on contact) and stir to incorporate. (Or buy caramel sauce at the market.)
  5. Slice the roasted pineapple off the skin, cut into bite-sized pieces, and serve topped with ice cream and a drizzle of the warm caramel sauce.

Watch the Episode