1. Preheat your BBQ to 400F to 500F (200C to 260C)
2. In a large bowl, combine your ground beef and pineapple spice rub.
3. Using your hands squeeze the meat together, working it into a thick sausage like consistency. This will help your meat retain moisture and shape during cooking, as well as distributing the spices, allowing the flavour to get deep into every bite of the burger.

Next, roughly divide your meat into 4 even portions. Using your hands begin working the shape into a ball. Roll each ball for about 2 minutes. This will develop a smooth sticky surface, that helps keep the flavours in the burger.

2. Flatten the rolled ball into a disk shape, and press into the centre of the burger with your thumb, creating a small indent. This indent helps keep your burger from shrinking too much on the grill.

3. Place the burgers onto a lined baking dish, gather your cooking tools and make your way to the BBQ. We recommend a spatula, a grill brush and a spray bottle full of water for putting out flames on the grill.

4. With the BBQ nice and hot, brush down the grill, allowing you to start with a nice clean grill top.

5. Place the burgers onto the hot grill, directly above an active burner. Cover and reduce the heat to medium. Allow the burgers to cook for about 6 minutes on each side, using your spatula to rotate the burger 90 degrees, part way through cooking each side to get those perfect grill marks.

Food Safety Tips: Always wash hands and contact surfaces thoroughly after handling raw meat. Cook meat to a minimum internal temperature of 160 F.

6. Remove the burgers from the grill and place onto a clean plate. If you're the type that likes warm toasty buns, try slicing them open, spreading on a thin layer of the Montreal Style Steak Spice Butter, and place on indirect heat until they start to go golden. Or just toast them dry.

7. Now it’s time to build your perfect burger. Start with a layer of your favourite spice butter on the bottom, place on a burger then add your favourite summer time toppings. Once you're satisfied with your work of art, sit down and enjoy with your family and friends. Let us know what your favourite toppings are for burgers and other BBQ foods in the comments below. We love taking a look at what you guys are enjoying.

Pineapple Spice Rub

1. In a food processor, combine the pineapple pieces, Redpath Golden Yellow Sugar, kosher salt and candied ginger. Pulse until the pineapple is in small pieces.

2. To the pineapple sugar, add in the remaining ingredients and pulse 5-6 times to combine.

3. Use the pineapple spice rub right away on your favourite meats and vegetables or store in an airtight container in a cool, dry place for up to 3 months.

Montreal Style Steak Spice Butter

2. In a large bowl, begin creaming the butter with an electric hand mixer on low, until smooth and soft.

3. To the butter, add approximately 1 tablespoon of the wet ingredients, and begin mixing on low, moving the beaters around until the liquid starts to emulsify into the butter.

4. With the mixer running, begin adding the rest of the wet ingredients, a tablespoon at a time, making sure to fully incorporate the liquid before adding more.

5. Once you have the liquid fully mixed into the butter, fold in the Montreal style steak spice. Transfer it to a clean airtight container and allow it to rest overnight in the fridge, allowing the flavour to infuse into the butter

6. Before you need to use the butter, pull it from the fridge and allow it to come to room temperature.