Hawaiian Smash Burger with Teriyaki Glaze and Crispy Spam Step-by-step instructions

Before you start

Before starting, ensure all your ingredients are prepped and within reach. Slice the Spam into thick pieces, grate the fresh ginger, and mince the garlic clove.

Keep your beef patties chilled in the refrigerator until the exact moment you are ready to place them on the hot griddle to ensure the best sear and texture.

Instructions

Glaze Preparation

1. 1Prepare the Teriyaki Glaze
   Combine the soy sauce, brown sugar, grated ginger, and minced garlic in a small saucepan over medium heat. Bring to a gentle simmer, stirring occasionally, until the mixture thickens into a glossy, sticky glaze. Remove from heat and set aside.
   Look for The sauce should coat the back of a spoon.
   Tip Do not over-reduce the sauce, or it may become too salty.

The glaze should be thick enough to coat the back of a metal spoon without running off quickly. It should smell fragrant from the ginger and garlic, with a deep, caramelized aroma from the simmering brown sugar and soy sauce mixture.

Searing the Patties

2. 2Sear and Smash
   Heat a heavy griddle to 450°F (232°C). Place the beef patties on the hot surface and smash them firmly with a heavy spatula. Add the pineapple ring and the thick slice of Spam alongside the patties. Cook for 2 minutes on the first side.
   Look for The edges of the beef should be dark and crispy.
   Tip Use a heavy press or spatula to ensure a good crust.

The beef should be dark brown and crispy on the edges where it touched the griddle. The Spam slice should have a crispy exterior, and the pineapple ring should show clear signs of caramelization and light charring on the surface.

Final Glazing and Assembly

3. 3Glaze and Assemble
   Flip the patties, Spam, and pineapple. Brush everything generously with the prepared teriyaki glaze. Place a slice of Swiss cheese on each beef patty and allow it to melt completely. Cook until the patties reach an internal temperature of 160°F (71°C). Remove from heat and let rest for 3 minutes before assembling on toasted sweet buns with sriracha mayo.
   Look for The cheese should be fully melted and the glaze bubbly.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Toast the buns on the griddle for extra flavor.

The cheese should be completely melted and draping over the edges of the beef patties. The glaze should be sticky and clinging to the ingredients, creating a cohesive look that is ready to be stacked onto the toasted sweet buns.

Common mistakes

A common mistake is overcrowding the pan, which lowers the surface temperature and prevents the beef from forming a proper crust.

Another error is using a sauce that is too thin; ensure you simmer the teriyaki glaze until it reaches a syrupy consistency.

Finally, avoid moving or flipping the patties too early, as they need time to develop that signature smashed crust.

How to tell it’s done

The beef patties are perfectly cooked when they reach an internal temperature of 160°F (71°C). At this point, the cheese should be completely melted, and the teriyaki glaze should look dark, glossy, and bubbly.

The Spam should have a deep golden-brown sear, and the pineapple ring should be tender with visible char marks from the griddle.

• Ground meat: 160°F (71°C) in the thickest part