Ingredients

• 1 pound Kentucky Cattlemen's Ground Beef (or patties)
• 1/4 cup beer
• 1 tablespoons Worcestershire sauce
• 4 whole wheat hamburger buns, split
• 4 slices reduced-fat Cheddar cheese
• 4 extra-thick slices Maplewood-smoked bacon, cut in half, cooked crisp

Cooking

1. Combine Ground Beef, beer, and Worcestershire in medium bowl, mixing lightly but thoroughly.  Shape into four 1/2-inch thick patties.
2. Place patties in center of grid over medium, ash-covered coals; arrange pineapple slices around patties. Grill, uncovered, 8 to 10 minutes (over medium heat on preheated gas grill, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally.  About 2 minutes before burgers are done, place buns, cut-side down, on grid.  Grill until lightly toasted.  During last minute of grilling, top each burger with cheese.
   Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
3. Place burgers on bottom of buns; top with bacon slices.  Close sandwiches.
   Cook's Tip: Reduced-sodium or regular bacon may be substituted for Maplewood smoked bacon.

Recipe courtesy of the Beef Checkoff