Hawaiian Style Smash Burger

How to Make Hawaiian Style Smash Burger

1. 1

   Step 1: Quick-pickle the red onions

   Thinly slice 1 small red onion and place in a jar. Stir together 1/2 cup rice vinegar, 1 tablespoon granulated sugar, and a pinch of salt with 1/4 cup water (you can warm to dissolve sugar). Pour over the onions, seal, and let sit at least 15–20 minutes at room temperature while you prep — they’ll keep in the fridge for days.

   For this step

   • 3/4 cupQuick-pickled red onions (ready)
   
2. 2

   Step 2: Portion and season the beef; preheat

   Divide the ground beef into four loose 4-ounce balls — handle gently, don’t overwork. Preheat your grill to high with a heavy cast-iron griddle or plancha on the grates; add 1 tablespoon oil to the hot surface so it just starts to smoke. Pat each ball dry and season the top-facing side liberally with kosher salt and black pepper just before cooking.

   For this step

   • 1 lbGround beef (80/20)
   • 2 tspKosher salt
   • 1 tspFreshly ground black pepper
   • 1 tbspNeutral high-smoke oil (canola/vegetable)
3. 3

   Step 3: Char the pineapple and prepare the surface

   Brush pineapple rings lightly with teriyaki glaze and place on the hot griddle or directly on the hot grates; char 1–2 minutes per side until caramelized, then remove and keep warm. Give the griddle another swipe of oil, and have your smashing tool (heavy spatula or foil-wrapped press) ready.

   For this step

   • 4 ringFresh pineapple rings (about 1/2" thick)
   • 1/4 cupTeriyaki glaze (store-bought or homemade)
   
4. 4

   Step 4: Smash the patties and sear

   Set the beef balls on the hot griddle spaced apart and immediately press each down with firm, even force to about 1/3-inch thickness; hold for 10–15 seconds. Let them sear undisturbed until deep brown crust forms at the edges, about 2–3 minutes. Flip each patty, brush the cooked side with a little teriyaki glaze, top with a pineapple ring and a slice of Swiss, and cook another 30–60 seconds until cheese melts.

   For this step

   • 4 slicesSwiss cheese slices
   
5. 5

   Step 5: Toast the buns

   Spread softened butter on the cut sides of the brioche buns and toast them cut-side down on the griddle or grill for 30–60 seconds until golden and fragrant. Watch closely so they don’t burn.

   For this step

   • 4 eachBrioche buns
   • 2 tbspUnsalted butter (softened)
   
6. 6

   Step 6: Assemble and serve

   Build each burger on the bottom bun: patty with melted Swiss and pineapple, a generous spoonful of quick-pickled red onions, and finish with the top bun. Serve immediately with extra teriyaki glaze on the side for dipping.
   

1. Thinly slice 1 small red onion and place in a jar. Stir together 1/2 cup rice vinegar, 1 tablespoon granulated sugar, and a pinch of salt with 1/4 cup water (you can warm to dissolve sugar). Pour over the onions, seal, and let sit at least 15–20 minutes at room temperature while you prep — they’ll keep in the fridge for days.
2. Divide the ground beef into four loose 4-ounce balls — handle gently, don’t overwork. Preheat your grill to high with a heavy cast-iron griddle or plancha on the grates; add 1 tablespoon oil to the hot surface so it just starts to smoke. Pat each ball dry and season the top-facing side liberally with kosher salt and black pepper just before cooking.
3. Brush pineapple rings lightly with teriyaki glaze and place on the hot griddle or directly on the hot grates; char 1–2 minutes per side until caramelized, then remove and keep warm. Give the griddle another swipe of oil, and have your smashing tool (heavy spatula or foil-wrapped press) ready.
4. Set the beef balls on the hot griddle spaced apart and immediately press each down with firm, even force to about 1/3-inch thickness; hold for 10–15 seconds. Let them sear undisturbed until deep brown crust forms at the edges, about 2–3 minutes. Flip each patty, brush the cooked side with a little teriyaki glaze, top with a pineapple ring and a slice of Swiss, and cook another 30–60 seconds until cheese melts.
5. Spread softened butter on the cut sides of the brioche buns and toast them cut-side down on the griddle or grill for 30–60 seconds until golden and fragrant. Watch closely so they don’t burn.
6. Build each burger on the bottom bun: patty with melted Swiss and pineapple, a generous spoonful of quick-pickled red onions, and finish with the top bun. Serve immediately with extra teriyaki glaze on the side for dipping.