These juicy Hawaiian smash burgers are sure to be a hit at your next barbecue. They are quick and easy to make on a flattop grill or even a pan on the stove.
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Hello, my friends!
Summer is here and with that comes summer BBQs.
I’m excited today to share one of our favorite (and really easy) burgers. These Hawaiian smash burgers are simple in concept, but so delicious.
What are smash burgers?
Smash burgers are created by taking hunks of beef and smashing them on a hot flattop – either on a grill or even a pan on your stove.
They are super thin so they cook FAST. In addition they take almost no prep and have an intense beefy flavor that is so delicious. They aren’t fancy, per se, but the lacy edges caramelize into little morsels of delight that are dreamy.
If you’ve been around, you know that the smash burger concept is not original to me.
There are smash burger joints around (Smashburger, Freddy’s, etc). I spied a recipe over on Our Best Bites for smash burgers last year that was part of the inspiration for these Hawaiian smash burgers.
Every time I make these Hawaiian smash burgers I am amazed at their deliciousness.
Before we dive into the details of making them, I want to prep you with a few ingredient preferences.
A few ingredient preferences
First let’s talk about the beef.
I use 80-85% lean ground beef for burgers. The higher fat content makes for a juicy burger. You can go with leaner ground beef, but keep in mind your burgers won’t be as juicy.
I measure out 1/4 pound (4-ounce) portions of beef – which is just the right size to fit a standard size bun. You can make them slightly smaller if you like (a slider size e.g.–just keep an eye on the cooking time).
Thicker patties don’t work as well using this method, but you can stack two patties with cheese in the middle for a double stack.
Next, the seasoning.
If you want simple, coarse sea salt + freshly ground black pepper is perfect.
We also sometimes use smoked Himalayan salt or Penzy’s 4/s spicy special season salt.
If you want a bit more zing, some of our favorites include Northwoods fire (from Penzeys), Chicago Steak (from Penzeys), or Spade L beef seasoning (from Amazon, aff. link).
Can I use canned pineapple?
I have only used fresh pineapple; you could experiment with canned. Pat dry and watch carefully on the grill (as it is more fragile than fresh pineapple).
What kind of BBQ sauce?
Sweet Baby Ray’s or KC Masterpiece (aff. links) are our favorite store bought varieties.
But my ultimate favorite is this Homemade Barbecue Sauce.
The best hamburger buns
For easy store bought varieties we love brioche or potato buns.
These pretzel buns are amazing if you are looking for a homemade option.
I’d love to hear your favorites in the comments below.
Now let’s dive into the details of how to make them.
How to make Hawaiian smash burgers
As I mentioned, these Hawaiian smash burgers cook fast.
Because of this, it’s important to prep everything before cooking because like most burgers, they are best FRESH off the grill.
Start by cutting up some parchment paper into squares (about 4×4-inches each). These are handy in the smashing process so the meat doesn’t stick to the spatula. I usually prep them like the picture shows below and them flip them over on the grill with the parchment paper still attached when I’m ready to give them a good smash.
Wash the lettuce and slice the red onions, if using. Get the bbq sauce and cheese ready to go. You can also cut the pineapple and measure out the beef ahead of time if you like (what I usually do).
Heat the grill to medium heat. When its piping hot brush it lightly with canola (or other neutral flavored oil).
Butter inside of the buns and toast inside or both sides on grill or flattop (or alternatively you can broil them. Either way, watch them closely so they don’t burn). Keep buns warm in oven at 170 degrees F or on warming rack.
Grill the pineapple either on both sides until caramelized and set aside.
Now it’s time for the smashing.
Place one 4-ounce beef portion at a time on the hot pan or flattop with the parchment square on top. Using a sturdy large spatula, immediately smash patty by pressing down with your hand on the spatula until patty is about ⅓-inch thick. I couldn’t get a good picture of my hand on smashing down on top of the spatula, so you’ll have to use your imagination here.
Remove parchment and sprinkle on seasonings.
Repeat with remaining burgers. Let cook until golden browned on bottom and edges, about 2 to 3 minutes. Flip burgers, then season remaining side, and immediately top with cheese slices. Cook for an addition 1 minute or so (see I told you it was fast).
To serve, spread bbq sauce on prepared buns. Then place cooked burgers, grilled pineapple and desired toppings on top. Time to dig in, my friends.
l love a good burger. And this combo is a winner, my friends. Enjoy!
Hawaiian Smash Burgers
These juicy Hawaiian smash burgers are sure to be a hit at your next barbecue. They are quick and easy to make on a flattop grill or even a pan on the stove.
Ingredients
- 2 pounds ground beef see note
- 8 rings of sliced fresh pineapple, cored about ⅓-inch thick, see note for canned
- 8 hamburger buns see note
- 8 tablespoons butter room temperature
- burger or steak seasoning coarse sea salt + freshly grated black pepper or for other options, see note
- BBQ sauce see note
- Sharp cheddar, Swiss, Provolone, Colby jack cheese slices optional
- optional toppings: lettuce, sliced red onion
Instructions
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Cut out 8 squares of parchment paper (about 4×4-inches) and set aside. Prepare the optional toppings, as desired.
-
Heat a large flat-top grill pan or large cast iron pan to medium heat. When hot, brush lightly with canola (or other neutral flavored oil).
-
Prepare hamburger buns by buttering each side and toasting on the grill or flat top/cast iron pan. Set aside and keep warm (either on warming rack on grill or at 170 degrees F the oven).
-
Slice and prepare pineapple. Place on grill or flat top/cast iron pan and and cook for 4-5 minutes, flipping once.
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Divide the beef into eight 4-ounce portions and roughly shape into round forms (it's actually better if you don't try to get them too perfect).
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Place one 4-ounce beef portion at a time on the pan with the parchment square on top. Using a sturdy large spatula, immediately smash patty by pressing down with your hand on the spatula until patty is about ⅓-inch thick.
-
Remove parchment and sprinkle desired seasoning on top, to taste. Repeat with remaining burgers. Let cook until golden browned on bottom and edges, about 2 to 3 minutes. Flip burgers, season remaining side, and immediately top with cheese. Cook for an addition 1 minute or so.
-
Spread bbq sauce on prepared buns. Then place cooked burgers, grilled pineapple and desired toppings on top. Serve immediately.
Recipe Notes
Ground beef: I use 80-85% lean ground beef for burgers. The higher fat content makes for a juicy burger. You can go with leaner ground beef, but keep in mind it won’t be as juicy in this recipe.
Burger or steak seasoning: If you want simple, coarse sea salt + freshly ground black pepper is perfect. We also sometimes use smoked Himalayan salt or Penzy’s 4/s spicy special season salt. Some more favorites include Northwoods fire (from Penzeys), Chicago Steak (from Penzeys), or Spade L beef seasoning (from Amazon, aff. link)
Pineapple: I have only used fresh pineapple; you could experiment with canned. Pat dry and watch carefully on the grill (more fragile than fresh pineapple).
BBQ sauce: Sweet baby Ray’s or KC Masterpiece are our favorite store bought varieties. But the best is this Homemade Barbecue Sauce.
Variations: You can make the portions slightly smaller if you like (like a slider size, just keep an eye on the cooking time). Thicker patties don’t work well using this method, but you can stack two patties with cheese in the middle for a double stack!
Recipe Source: Heather @ The Cook’s Treat, smash burger method adapted from Our Best Bites
All images and text © The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
