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Hawaiian Beef Sliders Recipe

Hawaiian Beef Sliders Recipe

Sweet and savory with just a hint of heat, these dynamite burgers are packed with flavor. Pineapple and bacon may sound like an unusual combination, but you'll find they're the perfect match. —Mary E. Relyea, Canastota, New York
TOTAL TIME: Prep: 30 min. + marinating Grill: 10 min. YIELD:6 servings

Ingredients

  • 1 can (20 ounces) unsweetened crushed pineapple
  • 1 teaspoon pepper
  • 1/4 teaspoon salt
  • 1-1/2 pounds lean ground beef (90% lean)
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons ketchup
  • 1 tablespoon white vinegar
  • 2 garlic cloves, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 18 miniature whole wheat buns
  • Baby spinach leaves
  • 3 center-cut bacon strips, cooked and crumbled
  • Sliced jalapeno peppers, optional

Directions

  • 1. Drain pineapple, reserving juice and 1-1/2 cups pineapple (save remaining pineapple for another use). In a large bowl, combine 3/4 cup reserved crushed pineapple, pepper and salt. Crumble beef over mixture and mix well. Shape into 18 patties; place in two 11x7-in. dishes.
  • 2. In a small bowl, combine soy sauce, ketchup, vinegar, garlic, pepper flakes and reserved pineapple juice. Pour half of marinade into each dish; cover and refrigerate 1 hour, turning once.
  • 3. Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, coat grill rack lightly.
  • 4. Grill patties, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 160° and juices run clear.
  • 5. Grill buns, uncovered, 1-2 minutes or until toasted. Serve burgers on buns with spinach, remaining pineapple, bacon and jalapeno peppers if desired. Yield: 6 servings.

Nutritional Facts

3 each: 350 calories, 12g fat (4g saturated fat), 74mg cholesterol, 444mg sodium, 34g carbohydrate (13g sugars, 4g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1/2 fruit.

Reviews for Hawaiian Beef Sliders

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MY REVIEW
JMartinelli13 User ID: 92779 249083
Reviewed Jun. 5, 2016

"I did them inside on my ridged grill pan. They are very delicate, so getting a good crust on the first side was important before trying to flip them."

MY REVIEW
Sue Zappa User ID: 1094741 100388
Reviewed Aug. 4, 2014

"After reading the reviews, I made sure I drained the pineapple very, very well. Had no problem with the burgers holding together. We didn't use the jalapenos as most of my family doesn't care for them. Next time I think I'd use some pepperoccinis, though. I thought it needed a little more "kick," but the rest of my family thought they were great as they were."

MY REVIEW
CRABNET User ID: 4118093 182733
Reviewed Jul. 29, 2014

"I've fixed these several times. Never had any problem with them falling apart. No deviations from the recipe. But an addition of mixing some of the crushed pineapple, mayo and jarred diced jalapenos as an aioli / spread. I used the Kings Hawaiian rolls. This recipe (along with a pineapple baked beans from this site) adds a lot of fun to the typical backyard cookout."

MY REVIEW
lauripobanz User ID: 33298 114879
Reviewed Jul. 29, 2014

"I haven't actually tried these yet, but after reading the comments, I wonder if the people who had such difficulty with the burger holding together didn't drain the pineapple enough. I'm going to try these soon as they sound great. Also, a little added oatmeal might help if they don't hold together."

MY REVIEW
P..WW User ID: 6208865 114877
Reviewed Jun. 23, 2012

"I love to cook and try new recipies. We buy beef from a beef farmer, as it extremely lean, I oil the pan for this prime ground meat. These burgers were a mess!! They need to be cooked in a burger basket to be able to turn them for sure. I did oil the grill. They were so mushy, I tried to make a sloppy joe type sandwich out of the heap of meat saved from the grill, and ended up throwing that mess out also. Very dissapointed in this recipe."

MY REVIEW
gracenavasmommy User ID: 6222727 186060
Reviewed Jun. 21, 2012

"Patties did not hold together well and we used 80/20 chuck. However, instead of grill we "grilled" then on a double burner cast iron griddle and very carefully turned them after they had seared and they were great. We had the with Kings hawaiin rolls and left off the jalapenos."

MY REVIEW
Wingding52 User ID: 6432297 165657
Reviewed Jun. 20, 2012

"Good recipe. King's Hawaiian Sweet Rolls also make a great bun for the burgers. Although small,, it is close to the White Castle size burger bun and you can make sliders for all your friends (by the bag)."

MY REVIEW
cafeheaven2 User ID: 4340441 106194
Reviewed Jun. 20, 2012

"Outstanding!! .... and the pineapple and bacon definitely work together (just think glazed ham with pineapple). In fact, the next time, I think I'll try grilled slices of smoked virginia ham instead of the bacon. Had no trouble finding buns, Martins Whole Wheat Potato buns worked just fine. Slight variations - used 80% ground beef; didn't discard marinade, but instead poured into sauce pan, brought to boil, then simmered for 10 mins, and brushed on burgers during grilling; used apple cider vinegar instead of white; didn't have jalapenos on hand, but there was enough heat with the crushed red pepper flakes (which can be increased/decreased as per personal tastes). Just wonderful, lots of great flavors going on there. Thanks Mary!!!"

MY REVIEW
beagleluva User ID: 1604921 170640
Reviewed Jun. 20, 2012

"I made these and they were delicious. I did not have the falling apart problem some other posters did. Did have trouble finding the right size buns so just used regular slider ones and adjusted serving appropriately. They were a big hit."

MY REVIEW
kay52178 User ID: 1593546 100798
Reviewed Sep. 12, 2011

"These were really good. The jalapenos overtook the sandwich but they were good if you tasted them alone."

MY REVIEW
KHaltom User ID: 3776241 181927
Reviewed Jul. 14, 2010

"My family loved these!"

MY REVIEW
Rebecca92124 User ID: 2024285 181926
Reviewed Jun. 26, 2010

"so yummy"

MY REVIEW
daisyshae99 User ID: 1005356 167377
Reviewed Jun. 13, 2010

"I made a variation of these tonight. I didn't want the hassle of trying to find mini burger buns or splitting hot dog buns, so I made regular size burgers and served them on sandwich thins. I also replaced the beef with turkey. I found, like some other posters, that the burgers did not hold up that great on the grill, even though the grill was greased. However, mine were not to the point that they were inedible. They were pretty tasty, but I felt like they were in need of a sauce of some sort."

MY REVIEW
dmcat User ID: 1233027 183958
Reviewed Jun. 2, 2010

"My husband and I were excited to try this recipe, it sounded so good. It ended up being a big disappointment. The burgers did not hold together on the grill, most fell apart into the flames. We were left with some mush on the grill rack, totally inedible. Not up to TOH standards. Perhaps 90% lean was too lean to hold together along with the pineapple."

MY REVIEW
avalonblythe User ID: 1197725 170639
Reviewed Jun. 2, 2010

"Not only did I love it, my husband loved it. And then, my picky German mother (who is a gourmet cook) and my picky American father (who is used to my gourmet mother's cooking) tried it and she asked for the recipe. YUM! This is a definite make-again!!"

MY REVIEW
sundoggies User ID: 5182334 186028
Reviewed May. 31, 2010

"Sounded good but was a truly AWFUL texture and taste. And with the marinade, they stuck to the grill despite oiling it first. We through out the whole lot. Worst thing I've tried in the last 27 years of cooking."

MY REVIEW
mjlouk User ID: 1712085 167375
Reviewed May. 30, 2010

"I omitted the vinegar from the marinade b/c I thought it would be too strong. Recipe was great without it though! Loved the pineapple!"

MY REVIEW
sassiesteph19 User ID: 4255339 114871
Reviewed May. 17, 2010

"I loved this recipe! It was quick, easy and so yummy! I only used 1 lb of beef which made 12 sliders and I omitted the bacon spinach leaves because I just didn't have it on hand."

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Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.