Hawaiian Smash Burger with Teriyaki Glaze and Crispy Spam Tips, FAQ & printable recipe

Tips for success

To achieve the best sear, make sure your griddle is truly hot before adding the patties.

You can test the temperature by adding a small drop of water; if it dances and evaporates instantly, the surface is ready. Always keep the griddle well-ventilated during the searing process to manage the smoke.

If the pineapple ring is too thick, it may take longer to caramelize than the beef. You can slice the rings slightly thinner or cut them into smaller pieces to ensure they cook evenly alongside the patties.

This also makes the final burger easier to eat without the pineapple sliding out of the stack.

Variations

• Spicy Hawaiian: Add thin slices of fresh jalapeño or a dash of chili flakes to the teriyaki glaze while simmering for an extra kick of heat that complements the sweetness of the pineapple.
• Bacon Hawaiian: Replace the Spam with two crispy slices of bacon. The smokiness of the bacon pairs exceptionally well with the caramelized pineapple and the savory beef patty.

Storage and make-ahead

Fridge

Store in an airtight container for up to 2 days.

Freezer

Freezing is not recommended for this assembled dish.

Reheat

Reheat in a skillet over low heat until warmed through.

Store any leftover burgers by separating the components if possible. The beef patties and Spam can be kept in an airtight container for up to two days. Reheat them gently in a skillet over low heat to maintain their texture, though they are best enjoyed fresh immediately after preparation.

You can prepare the teriyaki glaze up to three days in advance and keep it in the refrigerator. The beef patties can be portioned and shaped, then kept in the fridge, but it is best to only smash and sear them right before serving to ensure the best crust and juiciness.

Serving ideas

Serve these burgers immediately while the patties are hot and the cheese is melted. The contrast between the warm, savory meat and the cool, creamy sriracha mayo is central to the experience.

Pair these with a light side, such as a crisp cucumber salad or slaw, to balance the richness of the burger.

For a complete presentation, serve with extra teriyaki glaze on the side for dipping. Ensure the buns are toasted golden brown to provide a sturdy base that can hold the juicy ingredients.

Placing the pineapple directly against the beef allows the fruit juices to mingle with the teriyaki, enhancing the overall flavor profile.

Frequently asked questions

Recipe card

Hawaiian Smash Burger with Teriyaki Glaze and Crispy Spam

Prep 10 minCook 10 minRest 3 minTotal 23 minServes 2

Ingredients

• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tsp grated ginger
• 1 clove garlic clove, minced
• 1 ring fresh pineapple ring
• 1 slice thick slice of Spam
• 2 patties ground beef patties
• 2 slices Swiss cheese
• 2 King's Hawaiian sweet buns, toasted
• 2 tbsp sriracha mayo

Instructions

1. 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.
2. 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.
3. 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.

Contains: gluten, soy, milk, eggs

Estimated nutrition per serving

Calories

580

Protein

28 g

Carbohydrates

35 g

Fat

36 g

Fiber

1 g

Sugar

22 g

Sodium

950 mg

Automatic estimate from the ingredient list, not laboratory-verified.