Hawaiian Style Burgers Recipes

HAWAIIAN BURGER

Steps:

• Preheat the oven to 200 degrees F.
• Mix the mayonnaise and 1/4 cup of the teriyaki cooking sauce in a small bowl until combined. Slice four 1/4-inch-thick rounds from the pineapple (reserve the remaining pineapple for another use). Form the beef into 4 patties and sprinkle with salt and pepper.
• Heat a grill pan over medium-high heat, alternatively prepare an outdoor grill for medium-high direct and indirect heat. Add the bacon and pineapple in a single layer in a grill pan; if using an outdoor grill place the pineapple over direct heat and the bacon over indirect heat and cover. Cook until golden on one side, about 5 minutes for the pineapple and 7 minutes for the bacon. Flip both with tongs and continue cooking until the bacon is crisp and the pineapple is golden and soft, about 6 minutes more for each. Transfer to a baking sheet along with the rolls and keep warm in the oven.
• Add the burgers to the grill pan or outdoor grill over direct heat and cook until well browned on one side, about 4 minutes. Flip the burgers and cook for 2 minutes. Brush the burgers with half the remaining teriyaki cooking sauce, top with the mozzarella and brush with more sauce. Cover the burgers with a heatproof metal bowl or grill lid and cook until the cheese is melted and the burger is cooked to desired doneness, 1 to 2 minutes for medium.
• Put a burger on the bottom half of each roll and top with 2 slices bacon and 1 pineapple round. Divide the teriyaki mayonnaise among the burgers, spooning it into the hole of each pineapple round. Top with the roll tops.

HAWAIIAN GRILLED HAMBURGERS

Steps:

• Open canned pineapple, drain juice and reserve amounts for recipe.
• In large mixing bowl, add egg, (oil if using turkey burger only) brown sugar, ginger, soy sauce, 1 tblsp pineapple juice. Mix well. Set aside.
• For dressing:.
• In small bowl mix mayonnaise, celery seed, pineapple juice, ketchup.Taste. You may add a little more Ketchup by tsp if you prefer. Refrigerate.
• Add ground meat to egg, brown sugar and spice mixture. Mix well. I use my fingers.
• Form into 8 patties.
• Put on the grill and cook about 6 minutes, then flip until done.
• You may grill the pineapple rings on the grill for about 2 minutes.
• Brush margarine on each side of buns.
• Put on the grill the last two or three minutes to toast.
• To Serve: Place one slice cheese on bun, then cooked pattie, add a spoonful of sauce on top, then romaine lettuce leaf, then one pineapple ring, top with other half of bun.
• Serve with Taro chips, Hawaiian potato chips, pastachio nuts, and fresh coconut slices if you have. Dip the coconut slices in a mixture of vanilla and evaporated milk and Splenda before serving.
• Note: I have not used fresh pineapple because there is intense natural acid. Some of the family cannot tolerate. You could substitute fresh pineapple, make sure you use some of the natural juice.

HAWAIIAN TURKEY BURGERS

Steps:

• Preheat grill to high (see cook's note if using charcoal). Cover onion with cold water and let stand 10 minutes; drain and pat dry. Mix together turkey, ginger, garlic, soy sauce, and sesame oil. Shape into four 4-ounce patties, then flatten each to 1 inch thick and season with salt. (Patties can be made a few hours ahead and refrigerated.)
• Brush grates with vegetable oil. Grill pineapple until lightly charred on both sides and softened, 4 to 5 minutes. If desired, grill split sides of buns until lightly charred, about 30 seconds.
• Grill patties until slightly charred and just cooked through, 6 to 8 minutes a side. In last minute of cooking, top each patty with cheese, cover grill, and let melt.
• Stir together mayonnaise and jalapeño. Spread buns with mayonnaise mixture and use to sandwich patties, pineapple, lettuce, and onion.

JO'S HAWAIIAN CHICKEN BURGERS

Steps:

• Heat oil in a small skillet over medium heat. Add red onion, garlic, and ginger; saute until onion has softened and turned translucent, about 5 minutes. Set aside to cool.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Combine chicken, panko, teriyaki sauce, salt, and pepper in a large bowl. Add cooled onion and mix gently with your hands until fully incorporated. Create 4 burger patties.
• Grill burgers on the preheated grill until cooked through, 5 to 6 minutes per side, adding provolone slices towards the end of the cooking time so they can melt. An instant-read thermometer inserted into the center of the burgers should read at least 165 degrees F (74 degrees C). Grill pineapple slices alongside the burgers until warm, about 1 minute per side.
• While the burgers are cooking, prepare hamburger buns with a light smear of mayonnaise. Place cooked burgers on buns and top with pineapple slices and jalapeno peppers.

HAWAIIAN BURGERS

Steps:

• Drain the Pineapple well in advance.
• Combine Ground beef, Pineapple, Onion, Swiss Cheese and Hot Sauce.
• Form into patties (For best results make patty centers slightly thinner than edges).
• For best results refrigerate patties for 2 hours.
• Cook bacon and burgers together (For best results grill outside).
• Place bacon and burgers on Hawaiian Rolls and use condiments as desired.

ALOHA BURGERS

Steps:

• Drain pineapple juice into a small bowl; add teriyaki sauce. Place 3 tablespoons in a resealable plastic bag. Add pineapple slices; toss to coat and set aside. , Shape beef into four patties; place in an 8-in. square baking dish. Pour the remaining teriyaki sauce mixture over patties; marinate for 5-10 minutes, turning once. , Remove burger patties from marinade; discard marinade. Grill, covered, over medium heat or broil 4 in. from the heat for 6-9 minutes on each side or until a thermometer reads 160° and juices run clear. Meanwhile, in a small skillet, saute onion in butter until tender, about 5 minutes; set aside. , Remove pineapple slices from marinade; discard marinade. Place pineapple on grill or under broiler to heat through. Layer bottom buns with lettuce and onion. Top with burgers, cheese, pineapple and bacon. Replace tops.