Hawaiian Burger, Ken loves his food extra, extra spicy. But, Patti wanted something a little sweet for date night. We both wanted some seriously flavorful. Hawaiian Burger is a big, beefy burger, topped with ham, smoked Gouda, and pepper jack cheese with a grilled slice of pineapple. The perfect seasoning for both was Swimmin’ in Smoke Booty Shake and Grandville’s BBQ Jam Pineapple flavor. (It’s so thick it can only be called a BBQ jam.)
Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…
Hawaiian Burger A Wood Pellet Grill Recipe
Prep Time: 5 minutes Cook Time: 12 minutes at 400 degrees (205c) Grill: Wood Pellet Grill/Smoker Pellets: BBQPelletsOnline
Ingredients: Our Hawaiian Burger
- 2lbs. lean ground beef 85/15, we used a chub
- 8 slices Black Forest Ham or Canadian bacon
- Gouda cheese, sliced
- Pepper Jack Cheese, sliced
- 8 slices pineapple
- Swimmin’ in Smoke Booty Shake, to taste
- Grandville’s BBQ Jam Pineapple
Hawaiian Burger A Wood Pellet Grill Recipe
Directions: Our Hawaiian Burger
Slice your chub of ground beef into 4 hamburgers patties, it’s easiest if meat is slightly frozen. Season the burger generously with your seasoning. Trim your ham to fit you burgers. Preheat the Grill Grates to 400 degrees (205c) and place your burgers on for 6 minutes per side with a quarter turn at 3 minutes for those grilled flavor bars. Grill your pineapple. For another layer of flavor I seasoned the pineapple with some Swimmin’ in Smoke Booty Shake.
After you flip and turn your burgers brush them with sauce, add ham, cheese, sauce again and top with the grilled pineapple. With the meat reaches an internal temperature of 160 degrees (70c) remove from the grill and build your burgers. Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. U.S.D.A. safe for ALL Ground Meat is 165 degrees (74c). I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.
Hawaiian Burger A Wood Pellet Grill Recipe
Hawaiian Burger A Wood Pellet Grill Recipe
Hawaiian Burger A Wood Pellet Grill Recipe
Hawaiian Burger A Wood Pellet Grill Recipe
About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Monument, Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….
Live your Passion and Do What You Love, Ken & Patti
