Heat nonstick pan over medium heat.
Divide ground beef into 4 even patties. Each patty will be 6oz. If you want to achieve that perfect “restaurant” round patty, you can use a rolling pin to make it evenly flat, and then a biscuit cutter to cut a perfect round.
Season each patty with salt, pepper, and paprika.
Place patties in nonstick pan with 3tbsp soy sauce. For medium cooked burger, cook on first side for approximately 5 minutes. Flip the burgers. You should see a nice brown ring around the edges of the patties.
Add the bacon to the pan immediately when you flip the burgers. This will give the burgers a nice rich flavor, and also help them from drying out. The bacon and the burgers should- in theory- be done at the same time.
Remove your burgers from the pan when they are golden brown and when the desired amount of pink comes out upon poking them. Immediately top the burgers with one slice of pepperjack cheese each, then set aside with the bacon. (The cheese will melt on the burgers even though they have been removed from the heat).
Place the four pineapple slices in the warm pan for approximately three minutes. This will not cook them through, but will simply warm them. If you desire for your pineapple slices to be cooked and softened, leave them in four 2-3 minutes longer.
Remove from heat and top with bacon, then burgers with cheese.
You can add other toppings as you desire, (i.e. tomato, avocado, onion..), or you can simply have them like this served with a nice barbecue sauce.