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 4x4-inches) and set aside. Prepare the optional toppings, as desired.
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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).
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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).
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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.
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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.
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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!