Hawaiian Style Smash Burger

Name: Hawaiian Style Smash Burger
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Hawaiian
Ingredients: 0.75 cup Quick-pickled red onions (ready); 1 lb Ground beef (80/20); 2 tsp Kosher salt; 1 tsp Freshly ground black pepper; 1 tbsp Neutral high-smoke oil (canola/vegetable); 4 ring Fresh pineapple rings (about 1/2" thick); 0.25 cup Teriyaki glaze (store-bought or homemade); 4 slice Swiss cheese slices; 4 each Brioche buns; 2 tbsp Unsalted butter (softened)

A tropical twist on the classic smash burger: thin, crispy-edged beef patties topped with charred teriyaki-glazed pineapple, quick-pickled red onions, and melty Swiss on a toasted brioche bun. Quick to make on the grill and full of sweet-savory contrast, this is a great backyard-showcase burger.

0.0(0 reviews)

Prep: 20m · Cook: 10m · Total30 mins

DifficultyMedium

Serves4

AuthorJake

Ingredient Spotlight

Quick-pickled red onions (ready)

Thinly sliced red onions that have been briefly cured in vinegar, salt, and often a little sugar and spices; they’re a quick, cold pickle rather than a long-fermented product. Common in Latin American, Middle Eastern, and Mediterranean cuisines, they taste bright, tangy, slightly sweet, and retain a crisp bite. You can buy them jarred in the condiment aisle or at many delis/taquerías, or make them at home in 15–30 minutes. Substitute with thinly sliced raw red onion (soaked briefly in vinegar or lemon juice) or jarred pickled shallots for similar acidity and crunch.

Ingredient Spotlight

Teriyaki glaze (store-bought or homemade)

A concentrated sweet-savory glaze rooted in Japanese teriyaki technique, typically made from soy sauce, mirin or sake, and sugar or honey reduced to a glossy sauce. It has a caramelized, umami-forward flavor with sweet notes and is used as a finishing glaze for meats and vegetables. Find bottled teriyaki glazes in the Asian or sauce aisle of supermarkets or make a quick version by simmering soy sauce, mirin, sugar, and optionally garlic/ginger until syrupy. Substitute with a mixture of soy sauce + mirin or rice wine + brown sugar (and a splash of honey) or a hoisin-soy blend for similar glaze and sweetness.

Ingredient Spotlight

Brioche buns

Enriched French-style buns made with eggs, butter, and often a little sugar, producing a soft, tender crumb and lightly sweet, buttery flavor ideal for burgers and sandwiches. They originate from France and are richer and more delicate than standard hamburger buns. You can find them at bakeries, supermarket bakery sections, or as packaged buns in grocery stores. Swap with challah or potato rolls, Hawaiian sweet rolls, or any soft enriched roll if brioche isn’t available.

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Jake's note

"This burger shines at summer cookouts and weeknight grilling alike — the high-heat smash delivers unbeatable crust while the teriyaki-pineapple adds bright Hawaiian flavor. Make the pickled onions ahead for an easy finish."

Hawaiian Style Smash Burger

This Hawaiian Style Smash Burger takes the two most persuasive burger arguments — an impossibly crisp, lace-edged patty and that gooey melt of cheese — and pushes them toward the tropics. The high-heat smash creates paper-thin beef with deep Maillard-browned edges that contrast with a sweet, slightly charred teriyaki-glazed pineapple ring; quick-pickled red onions add a bright, vinegary snap that cuts through the richness. A slice of Swiss provides a nutty, creamy bridge between beef and fruit, while buttered brioche keeps everything luxe and tender without stealing attention.

This version works because the components are fast, forgiving, and built to stack: 80/20 beef yields the fat you need for instant crust, the quick pickle can be made ahead and keeps the burger lively, and the pineapple doubles as both sweetener and searing spectacle on the griddle. It’s a great backyard-showcase burger for cooks who want something a little theatrical but reliably quick — smash, char, assemble, repeat — with finishing choices (extra glaze, hotter pickles) that let you tailor the balance of sweet, salty, and bright.

Plan your timing

Enter your target meal time:

6:25 pm–6:30 pm→Quick-pickle the red onions

6:30 pm–6:35 pm→Portion and season the beef; preheat

6:35 pm–6:40 pm→Char the pineapple and prepare the surface

6:40 pm–6:45 pm→Smash the patties and sear

6:45 pm–6:50 pm→Toast the buns

6:50 pm–6:55 pm→Assemble and serve

Ingredients

Yield

Instructions

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

0.75 cupQuick-pickled red onions (ready)

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)

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)
0.25 cupTeriyaki glaze (store-bought or homemade)

Char the pineapple and prepare the surface

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 sliceSwiss cheese slices

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)

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.

Tips from the kitchen

Use 80/20 Beef

Choose 80/20 for the best crust and juiciness; leaner mixes won’t render enough fat to get the characteristic crisp edges.

Don’t Overwork Meat

Handle the balls gently and avoid compacting them before smashing — loose meat yields flakier texture and better edge browning.

Preheat Griddle Properly

Get your cast-iron griddle or plancha smoking hot before you press; a cold surface produces steaming, not searing.

Press and Hold Firmly

Press each ball down evenly to about 1/3" and hold for 10–15 seconds to maximize contact for a uniform, thin patty and fast cooking.

Manage Teriyaki Glaze

Brush glaze on pineapple before charring and sparingly on the patties after flipping — too much glaze on the griddle will burn and smoke.

Variations & substitutions

Smoky Pineapple Swap

Use grilled mango or peach slices instead of pineapple for a less acidic, stone-fruit sweetness that still caramelizes nicely.

Cheese Alternatives

If you prefer a sharper note, swap Swiss for provolone or smoked cheddar; Swiss keeps the profile delicate and lets the pineapple sing.

Lean Meat Option

Use 85/15 beef and add a teaspoon of melted butter to each ball for added juiciness, but expect slightly less crust development.

Vegetarian Swap

Press seasoned smashed black bean or seitan patties on a hot griddle and finish with grilled pineapple and a vegan Swiss-style slice for a plant-based take.

Storage & make-ahead

Store leftover components separately: patties and pineapple in an airtight container in the fridge for up to 2 days, and pickled onions in their jar for up to 7 days. Reheat patties briefly in a hot skillet for 1–2 minutes per side to re-crisp edges, and warm pineapple gently so it doesn’t overcook. Toast fresh buns just before serving to avoid sogginess.

What to serve with it

Serve these burgers with crunchy sides that echo the tropical-sweet theme — sweet potato fries, a bright cabbage slaw with lime, or an island-style potato salad. For drinks, pair with a cold lager, a citrusy IPA, or a rum-based cocktail like a Mai Tai or a spicy pineapple margarita to complement the teriyaki and char.

Frequently asked questions

Can I make the quick-pickled onions ahead of time?

Yes — the pickled onions actually improve after a few hours and keep in the fridge for up to a week; they’re one of the easiest advance components.

Can I cook these on a stovetop if I don’t have a grill?

Absolutely — use a heavy cast-iron skillet or griddle over high heat and follow the same smashing technique, making sure the pan is very hot before you press.

How do I stop the teriyaki glaze from burning?

Char the pineapple first with a light brush, then use only a small amount of glaze on the patties after flipping; if the flame or pan is too hot, brush glaze off the direct heat and finish the cheese under indirect heat.

Why does the recipe call for Swiss cheese?

Swiss melts quickly into a silky layer that balances the sweet pineapple without overpowering it; sharper cheeses can compete with the fruit’s sweetness.

How can I prevent a soggy bottom bun?

Toast the cut sides of the brioche with butter until golden and assemble just before serving, and consider a smear of mayo or aioli on the bottom bun as a moisture barrier.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

4 servings

Step 1: Quick-pickle the red onions

Quick-pickled red onions (ready)0.75 cup

Step 2: Portion and season the beef; preheat

Ground beef (80/20)1 lb
Kosher salt2 tsp
Freshly ground black pepper1 tsp
Neutral high-smoke oil (canola/vegetable)1 tbsp

Step 3: Char the pineapple and prepare the surface

Fresh pineapple rings (about 1/2" thick)4 ring
Teriyaki glaze (store-bought or homemade)0.25 cup

Step 4: Smash the patties and sear

Swiss cheese slices4 slice

Step 5: Toast the buns

🛒 BuyBrioche buns4 each
Unsalted butter (softened)2 tbsp

🛒 = paid link — as an Amazon Associate we earn from qualifying purchases.

Nutrition Facts

Per serving: 1 burger

Calories535

Total Fat40g

Saturated Fat16.2g

Trans Fat1.1g

Polyunsaturated Fat2.1g

Monounsaturated Fat13.6g

Total Carbohydrates9g

Dietary Fiber1g

Total Sugars5.3g

Protein34.9g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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