Quick and Easy Grilled Hawaiian Burger Sliders
I’ve got a great recipe for your today for your next grilled summer meal--or even your next summer get together that you need a meal to feed a crowd. This is a recipe for sliders with juicy grilled pineapple, teryaki hamburger and Swiss cheese all on a delicious Hawaiian sweet roll.
I love this recipe and many other slider recipes that use the Hawaiian sweet rolls because you start by cutting the whole sheet of rolls in half without detaching them individually and actually assemble the grilled ingredients right over the whole sheet of rolls and cut them into their individual sizes right at the very end. This makes for super easy assembly and saves you tons of time. I like that this recipe actually has you grill the insides of the halved sheets of rolls until you get gorgeous grill marks and it gets a little toasty. I think grilling burger buns, or in this case sweet rolls, really elevates a homemade burger and makes it stand out.
I think that little slider recipes are so great for potlucks since it still gives you that little burger you know and love as a main dish, but you still have plenty of room to eat and enjoy all the delicious sides and save room for dessert! And I’m just sure you’ll love this sweet and savory combo today that if you close your eyes, you might feel like you are eating this burger with your feet in the Hawaiian sands and a beautiful tropical breeze blowing around you.
These are super easy with minimal ingredients. You are only seasoning your hamburger meat with salt, pepper, and garlic and onion powder.
Important tip for homemade burgers:
Just remember not to overwork your meat when shaping and forming into patties, or your burgers can turn out hard and overworked. Gently mix in the spices and form the patties so the burgers stay tender.
You will also be making the grilling the hamburger part really easy once again by grilling larger square shaped patties that you will add to the sheet of rolls after they are finished instead making 16 individual tiny round patties. Remember you are assembling this in layers, almost like a lasagna, and cutting to size with a serrated knife after everything is added.
Do you ever make sliders for backyard barbeques or do you tend to stick to the traditional larger burgers? Please share your thoughts in the comments below.
1 (20-ounce) can pineapple slice in 100% juice
1 (12-ounce) package Hawaiian sweet rolls
1 1/2 pounds ground beef
1 teaspoon Kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
vegetable oil, for oiling the grill
3 tablespoons store-bought or homemade teriyaki sauce, divided
4 sandwich-sized slices Swiss cheese
12 toothpicks
Directions:
Add Recipe to Cook'n
blog comments powered by Disqus
I love this recipe and many other slider recipes that use the Hawaiian sweet rolls because you start by cutting the whole sheet of rolls in half without detaching them individually and actually assemble the grilled ingredients right over the whole sheet of rolls and cut them into their individual sizes right at the very end. This makes for super easy assembly and saves you tons of time. I like that this recipe actually has you grill the insides of the halved sheets of rolls until you get gorgeous grill marks and it gets a little toasty. I think grilling burger buns, or in this case sweet rolls, really elevates a homemade burger and makes it stand out.
I think that little slider recipes are so great for potlucks since it still gives you that little burger you know and love as a main dish, but you still have plenty of room to eat and enjoy all the delicious sides and save room for dessert! And I’m just sure you’ll love this sweet and savory combo today that if you close your eyes, you might feel like you are eating this burger with your feet in the Hawaiian sands and a beautiful tropical breeze blowing around you.
These are super easy with minimal ingredients. You are only seasoning your hamburger meat with salt, pepper, and garlic and onion powder.
Important tip for homemade burgers:
Just remember not to overwork your meat when shaping and forming into patties, or your burgers can turn out hard and overworked. Gently mix in the spices and form the patties so the burgers stay tender.
You will also be making the grilling the hamburger part really easy once again by grilling larger square shaped patties that you will add to the sheet of rolls after they are finished instead making 16 individual tiny round patties. Remember you are assembling this in layers, almost like a lasagna, and cutting to size with a serrated knife after everything is added.
Do you ever make sliders for backyard barbeques or do you tend to stick to the traditional larger burgers? Please share your thoughts in the comments below.
Grilled Hawaiian Burger Sliders
These mini burgers layer juicy grilled teriyaki beef patties, grilled pineapple, and Swiss cheese onto fluffy, sweet Hawaiian rolls, and are perfect for parties or outdoor gatherings.
Prep time:
Cook time:
Yield: 12 sliders
Serving size: 12
Calories per serving: 118
Ingredients:
Cook time:
Yield: 12 sliders
Serving size: 12
Calories per serving: 118
1 (20-ounce) can pineapple slice in 100% juice
1 (12-ounce) package Hawaiian sweet rolls
1 1/2 pounds ground beef
1 teaspoon Kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
vegetable oil, for oiling the grill
3 tablespoons store-bought or homemade teriyaki sauce, divided
4 sandwich-sized slices Swiss cheese
12 toothpicks
Directions:
1. Heat an outdoor grill for medium-high, direct heat (about 425 degrees F). Meanwhile, prepare the slider ingredients.
2. Drain 1 (20-ounce) can pineapple slices in 100% juice. Place 1 package Hawaiian sweet dinner rolls on a cutting board; do not seperate the rolls. Cut in half horizontally with a serrated knife; keep on the cutting board.
3. Place 1 1/2 pounds ground beef in a large bowl. Sprinkle evenly with teaspoon kosher salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon black pepper. Mix with your hands until just evenly combined.
4. Divide into 4 portions (6 ounces each), and form each portion into a 4 1/2-inch square that's about 3/4-inch thick. (Alternatively, transfer the beef into an aluminum foil-lined 8-inch square baking pan. Pat into an even layer, going all the way to the edges and corners. Grasping the foil, remove the slab from the pan and cut the slab into 4 pieces; seperate the pieces so that you have 4 square patties.) Refrigerate until ready to grill.
5. When the grill is ready, scrape the grill grates clean if needed. Oil the grill grates with a paper towel dipped in vegetable oil. Slide the Hawaiian roll halves cut-side down onto the grill. Cover and grill until the cut sides are toasted, about 30 seconds. Slide a thin metal spatula underneath the rolls to loosen, then transfer back onto the cutting board cut-side up.
6. Oil the grill grates again. Grill the burger slabs and pineapples at the same time if there's enough room (otherwise, grill the burgers first). Place the burger patties and pineapple rings onto the grill grates. Cover and grill until dark grill marks form on the bottom, 4 to 5 minutes.
7. Slide the spatula underneath the patties and pineapple rings to loosen, then flip them over. Brush the pineapple and patties with 2 tablespoons of the teriyaki sauce. Cover and continue to grill until the patties are just cooked through, 4 to 5 minutes more for medium. About 1 minute before the burgers are ready, top each patty with 1 slice Swiss cheese, cover, and continue grilling. Transfer the patties and pineapple onto a clean baking sheet or plates.
8. Assemble the sliders: Brush the top half of the rolls with the remaining 1 tablespoon teriyaki sauce. Arrange the burger patties onto the bottom half of the rolls, then top with the pineapple, tearing them as needed to fit in a single layer. Close with the top half of the rolls. Insert a toothpick down the center of each slider to keep it together. Cut into individual sliders with a serrated knife before serving.
2. Drain 1 (20-ounce) can pineapple slices in 100% juice. Place 1 package Hawaiian sweet dinner rolls on a cutting board; do not seperate the rolls. Cut in half horizontally with a serrated knife; keep on the cutting board.
3. Place 1 1/2 pounds ground beef in a large bowl. Sprinkle evenly with teaspoon kosher salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon black pepper. Mix with your hands until just evenly combined.
4. Divide into 4 portions (6 ounces each), and form each portion into a 4 1/2-inch square that's about 3/4-inch thick. (Alternatively, transfer the beef into an aluminum foil-lined 8-inch square baking pan. Pat into an even layer, going all the way to the edges and corners. Grasping the foil, remove the slab from the pan and cut the slab into 4 pieces; seperate the pieces so that you have 4 square patties.) Refrigerate until ready to grill.
5. When the grill is ready, scrape the grill grates clean if needed. Oil the grill grates with a paper towel dipped in vegetable oil. Slide the Hawaiian roll halves cut-side down onto the grill. Cover and grill until the cut sides are toasted, about 30 seconds. Slide a thin metal spatula underneath the rolls to loosen, then transfer back onto the cutting board cut-side up.
6. Oil the grill grates again. Grill the burger slabs and pineapples at the same time if there's enough room (otherwise, grill the burgers first). Place the burger patties and pineapple rings onto the grill grates. Cover and grill until dark grill marks form on the bottom, 4 to 5 minutes.
7. Slide the spatula underneath the patties and pineapple rings to loosen, then flip them over. Brush the pineapple and patties with 2 tablespoons of the teriyaki sauce. Cover and continue to grill until the patties are just cooked through, 4 to 5 minutes more for medium. About 1 minute before the burgers are ready, top each patty with 1 slice Swiss cheese, cover, and continue grilling. Transfer the patties and pineapple onto a clean baking sheet or plates.
8. Assemble the sliders: Brush the top half of the rolls with the remaining 1 tablespoon teriyaki sauce. Arrange the burger patties onto the bottom half of the rolls, then top with the pineapple, tearing them as needed to fit in a single layer. Close with the top half of the rolls. Insert a toothpick down the center of each slider to keep it together. Cut into individual sliders with a serrated knife before serving.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Camille Hoffmann
Monthly Newsletter Contributor since 2014
Email the author! camille@dvo.com
Sources:
- www.pixabay.com
- www.wallpaperflare.com
- www.thekitchn.com
