Spicy Hawaiian Smash Burger Recipe

Name: Spicy Hawaiian Smash Burger
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Hawaiian
Ingredients: 4 slices of fresh pineapple; 4 slices of Black Forest ham; 1 lb 80/20 ground beef; Seasoned salt, to taste; 3/4-1 cup pickled jalapeños; 4 slices of cheddar cheese; 2 brioche buns; BBQ sauce of choice

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Look, we’re not saying you shouldn’t book the flight to Honolulu. We’re just saying that if the budget this year is more “staycation” than “scuba certification,” this Spicy Hawaiian Smash Burger has your back. Crank some ukulele music, point your biggest box fan at the patio, and fire up the Charbroil 3-in-1 — between the breeze on your face and the smell of pineapple hitting a hot grate, your backyard becomes a beach. No TSA required.

Here’s where it gets good: we’re stacking crispy-edged smash patties with browned Black Forest ham, caramelized pineapple rings, pickled jalapeños, and a swipe of your favorite BBQ sauce, all piled onto a soft brioche bun. It’s the whole sweet-savory-spicy love triangle in one glorious, two-handed bite — the kind of thing that makes everyone at the cookout suddenly very interested in what you’re doing over there.

The 3-in-1 setup is the not-so-secret weapon: griddle on one side for that lacy, smashed crust, open grate on the other to get those pineapple rings caramelized and a little smoky. It’s a two-zone dream that turns a regular Tuesday into island time. Grab a couple napkins (trust us) and let’s build it.

PREP TIME

10 mins

COOK TIME

20 mins

SERVINGS

Ingredients

4 slices of fresh pineapple
4 slices of Black Forest ham
1 lb 80/20 ground beef
Seasoned salt, to taste
3/4-1 cup pickled jalapeños
4 slices of cheddar cheese
2 brioche buns
BBQ sauce of choice

COOKING INSTRUCTIONS:
Spicy Hawaiian Smash Burger

Form 4 even balls from the beef, then chill until ready for use (the colder the better when it’s grilling time).
Set up Charbroil grill so that griddle sits over 3 burners and grate sits off to one side (be sure to keep infrared cover over grate burner). Preheat all burners to medium-high heat.
On griddle, brown ham. On grate, caramelize pineapples. Remove both from grill. Clean griddle.
On griddle, smash 4 beef patties, season them with seasoned salt, then top each of them with 1/4 of the total pickled jalapeños. Cook for about 2-3 mins, then flip and top each patty with 1 slice of cooked ham, then 1 slice of cheddar. Cook for another 2-3 mins. Right before you stack the patties 2 x 2, top each patty with 1 caramelized pineapple ring each. Remove stacked patties from grill and set aside.
To build each Hawaiian Smash Burger: top 1 bun heel with BBQ sauce to taste, then a stack of 2 patties, then the bun crown. Repeat with remaining ingredients. Enjoy!

How to Nail the Smash (and the Pineapple)

Cold beef plus a screaming-hot griddle equals that craggy, lacy crust everyone secretly fights over. That’s why we chill the beef balls until the very last second — the colder they go down, the more dramatic the sear when they hit the heat. Don’t pre-form patties; smash the balls flat right there on the griddle so all those ragged edges can crisp up into golden, beefy lace.

Smash once, smash hard, then leave it alone. Press each ball flat with a sturdy spatula (a little parchment between the spatula and the beef keeps it from sticking), season with seasoned salt, and resist the urge to fuss with it. You want a full 2–3 minutes of undisturbed contact for the crust to set before you flip. Pile the jalapeños on before the flip so they soften right into the patty.

Caramelized pineapple is the move that takes this from “burger with fruit on it” to “oh, THAT burger.” Give the rings real time on the open grate until they pick up dark grill marks and the natural sugars go jammy. That smoky-sweet edge is exactly what balances the tang of the BBQ sauce and the heat from the jalapeños.

Make It Your Own

This burger is basically a choose-your-own-adventure of sweet, heat, and smoke. No Charbroil? A cast-iron skillet or any flat-top griddle gets you the same crust indoors — just crack a window and run the vent. Swap the Black Forest ham for thick-cut bacon or Canadian bacon, trade the cheddar for pepper jack if you want even more kick, or sub a teriyaki glaze for the BBQ sauce to lean full island. Want to crank the heat? Add fresh sliced jalapeños on top of the pickled ones. Want it mellow? A few rings of sweet pickled red onion in place of the jalapeños keep the tang without the burn.

Frequently Asked Questions

Can I make this without a Charbroil grill?

Absolutely. Any flat-top griddle, cast-iron pan, or even a heavy stainless skillet will deliver that smashed crust — you just want it ripping hot before the beef goes down. Caramelize the pineapple in the same pan after the ham, or hit the rings under the broiler for a couple of minutes.

How spicy is it, really?

With 3/4 to 1 cup of pickled jalapeños split across the patties, it lands at a friendly medium — present, but not punishing. The sweet pineapple and BBQ sauce mellow the burn a lot. Scale the jalapeños up or down to taste, or reach for fresh ones if you want it to actually fight back.

What kind of BBQ sauce works best?

Whatever’s already in your fridge and that you genuinely love. A smoky-sweet or honey BBQ plays beautifully with the pineapple, while a spicy or Carolina-style sauce leans into the heat. This is a great spot to finally crack open that fancy bottle you’ve been saving.

Can I prep the patties ahead of time?

Yep — portion the beef into balls and keep them covered in the fridge for up to a day. Cold beef actually smashes and sears better, so this is a head start that works in your favor. Brown the ham and caramelize the pineapple just before serving so everything’s hot when you stack.