Bundy Pork and Pineapple Chutney Burgers


It might be Autumn but we’ve still got them summer vibes happening and now is the chance to use up whats left of our warm days and throw a tropical BBQ down the beach. To mix it up we are going to ditch the seafood and cook up some delicious Pork Burgers with a Bundy Pineapple chutney.

Classically calling something a burger implies that there is a beef patty involved, but these days there are so many burger variations out there that almost anything that is slapped into a bun can be called a burger. Pork mince patties are a great option for something different that isn’t as bland as chicken, just make sure you get some nice coarsely ground, fatty pork mince from your butcher if possible. Bacon is always a welcomed addition to burger and will bring an extra level of porky goodness to your burger. Finally, pork pairs so well with different fruits, so to make this a tropical style burger we’ve added a pineapple chutney that is spiked with some Queensland Bundaberg Rum.

Bundy Rum is made from fermented and distilled molasses, which is a by product of sugar. Its sweet saccharine flavours pair perfectly with pineapple and the the musky woody tones help bring out the BBQ flavour in the burger. Seeing as we are using Bundy rum in the burger it would be rude not to make up a matching cocktail! We went online and found this great Bundaberg Let’s Get Tropical Punch recipe. There is a huge growing trend around spirits in the booze world and we cant think of a better reason to celebrate a home grown spirit like Bundaberg Rum, oh and did we mention that Bundaberg Rum is Australia’s most awarded distillery. Makes for good BBQing conversation.

Pork and Bacon Brioche Burger with pineapple chutney

Serves 8


For the Pork Pattys:

  • 1kg pork mince
  • ½ onion, diced
  • 2 tsp dried oregano
  • 1 tbsp olive oil
  • salt and pepper to taste

For the Pineapple chutney:

  • ½ pineapple, peeled and diced
  • 1 onion, diced
  • 2 cloves of garlic, sliced
  • 2 tbsp olive oil
  • ½ bunch coriander stems and roots, diced
  • 2 long red chillies diced
  • 4cm fresh ginger, grated
  • 55g brown sugar
  • ¼ tsp ground cloves
  • 60ml Bundaberg Rum Original


  • ½ bunch mint leaves, thinly sliced
  • 16 rashers streaky bacon
  • 8 x brioche burger buns
  • 50g butter


  1. Heat a pan to medium heat, add olive oil, onion, oregano and season to taste. Cook till translucent and allow to cool. Using your hands mix onions in with mince pork till combined. Divide pork mince into 8 even portions. Gently press each portion into a round patty making it slightly larger than the size of your bread bun. Set aside.
  2. To make the chutney, add diced pineapple to a pan on a medium high heat till slightly coloured. Add in diced onion with olive oil and garlic and cook until translucent. Next add in the coriander, red chilli, ginger, brown sugar, ground clove and Bundaberg Rum Original. Cook stirring for 10-15 minutes.
  3. Cook pork patty’s on the BBQ with a bit of olive oil until just cooked through. Cook bacon at the same time.
  4. Cut open brioche buns and place open side down on the BBQ to lightly toast. Assemble pork patty on toasted bun base, add pineapple rum chutney, mint and bacon. Enjoy with Bundaberg Rum Let’s get Tropical Punch

Bundaberg Let’s Get Tropical Punch

Let’s get tropical, tropical! Turn your backyard into Far North Queensland with this amazing Bundaberg Rum Smooth Red inspired cocktail.


120ml Bundaberg Extra Smooth Red Rum

240ml Pineapple Juice

1 x Juiced Lemon

90ml Sugar Syrup


Step 1 – Cut one lemon in half juice and place juice into the cocktail jug. li>

Step 2 – Add all ingredients to the cocktail jug.

Step 3 – Cut lemon and pineapple slices and add them to the cocktail jug.

Step 4 – Fill with ice all the way to the top.

Step 5 – Stir thoroughly and garnish with lemon slice and pineapple slice.

*Makes approximately 4 standard drinks

As always remember to drink responsibly.