And we’re back. It’s been a while, so hopefully some of you are still here. I am going to try something I’ve been toying around with for a while, a burger of the week. In the past I have played around with this idea on other platforms but it is time to take it to the big show and put it here. Let’s kick it off with a fun one: The Hawaiian Slider*
Now I know this recipe looks intimidating. This is something that I do a lot. I come up with recipes that call for lots of steps as I like to make most parts of the recipe instead of buying the components. In this recipe I call for making (or at least modifying) all of your condiments. You don’t need to do that. You can buy some of the more time consuming ingredients like pickled red onions and roasted red peppers in the store, or even buy your condiments already made like red pepper mayo and teriyaki BBQ sauce. I do call for store bought pickled jalapenos and canned pineapple, because they just hit differently than fresh or homemade.
Also, feel free to leave out one or two of the components if you don’t like them or if it is just too much. Let me know in the comments if like super complex recipes or if you prefer I simplify things
So what makes this a Hawaiian Slider?
I am not going to say this recipe is authentically Hawaiian. For an mainland version of “Hawaiian” i think teriyaki, pineapple, and Sweet Hawaiian rolls are a good start. The recipe also calls for red onions which look pretty and are often used in place of sweet Maui onions. Maui Onions would be a little more authentic, but are a lot harder to find. But what about Spam you ask? One thing they love in Hawaii is Spam, which is very much not kosher. I decided to use bologna as substitute for Spam, as it the closest thing (that I can imagine as I don’t actually know) I could think of from a flavor and texture standpoint. Interesting fact: The IDF created a kosher Spam like canned meat product called Loof, but sadly it was retired in 2011.
Let me know in the comments what type of burger I should make next.
Check out some of our other burger related content.

Big Kahuna Burger. That's that Hawaiian burger joint. I heard they got some tasy burgers. I ain't never had one myself, how are they?-Jules Winnfield
- 1½ lb Ground beef Divided into 12 even balls
- 12 S.Rosen's Rolls, Hawaiian Dinner Rolls
- 3 Slices Canned Pineapples Rings Each ring cut into 4 pieces, juice reserved for the teriyaki BBQ sauce
- 12 Pickled jalapenos
- 12 Strips of bologna Cut into 2"x1"x¼" pieces
- 1 Medium Red Onion Sliced as thinly as you can
- 1 Cup Apple Cider or Rice Vinegar
- 1 Cup Water
- ¼ Cup Granualted White Sugar
- 1 tbsp Kosher Salt
- 1 tsp Red Pepper Flake Optional
- 1 Cup Ketchup
- ¼ Cup Hot Honey
- ¼ Cup Apple Cider or Rice Vinegar
- 2 tbsp Soy Sauce
- 2 tbsp Juice from canned pinnaple rings
- 4 Cloves Garlic Grated or finely Minced
- 1 tbsp Gound ginger
- 1 Large Red Bell Pepper Cut into large peices, seeds and stem removed
- 1 Medium Red Onion Peeled and roughly chopped
- 4 Cloves Garlic Peeled
- 2 tbsp Olive Oil
- Kosher Salt To taste
- Freshly Ground Black Pepper To taste
- 2 tbsp Rice or Apple Cider Vinegar
- 1 Cup Mayo
- Immersion blender or mini food processor
- Small sauce pot
- Grill or cast iron skillet
- Parchment Paper Lined Sheet Pan
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Add the onions, salt, sugar, vinegar, water, and red pepper flake to a small saucepan and place on the stove over high heat.
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Once the mixture comes to a boil turn off the heat and let it cool. Transfer to a an air tight container and store in the refrigerator for up to a month.
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Add the ketchup, garlic, soy sauce, canned pineapple juice, hot honey, ginger, and vinegar to a small saucepan and place on the stove over low heat. Stir well to combine
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Once the mixture starts to bubble turn off the heat and let it cool. Transfer to a an air tight container and store in the refrigerator for up to a month.
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Preheat your oven to 425°F.
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Put the red peppers, onion, and garlic on a parchment paper lined sheet pan. Drizzle with olive olive and season with salt and pepper to taste. Roast until the the vegetables just begin to char.
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Allow the vegetable to cool to room temperature add them to a small mixing bowl if you are using an immersion blender or to the bowl of a small food processor witn an S" blade. Puree until a paste is formed.
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Add the mayo and vinegar and continue to puree until the desired consistency is achieved. Transfer to a an air tight container and store in the refrigerator for up to a month.
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Cut your Sweet Hawaiian buns in half and lightly toast each side under the broiler, in a skillet, or on the grill.
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Place your skillet (or heat up your grill) so it is ripping hot. Sear the pineapple and bologna on each side until they just start to char.
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Press the balls of meat into small patties and cook on each side on the grill or the in the skillet, just until a nice sear is achieved. As these are small the should not need to cook more once they are seared.
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Build your slider in this order from the bottom up:
Bottom Bun
Red Pepper Mayo
Pickled Jalapeno
Beef Patty
Bologna strip
Pineapple
Pickled Red Onion
Teriyaki BBQ Sauce
Top Bun
*Please excuse the mediocore photography. I am reorganizing my office and my photo studio is not setup.
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