Hawaiian Sliders

Recipe

Main Dish
Hawaiian Sliders

Primary Media

Slider topped with deli ham and pineapple on a bakery bun

User Rating

4 out of 5 stars
Rate it:
2 ratings

Recipe Data

6
Servings
10min
Prep
25min
Total

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    Description

    This Canadian bacon burger gets topped with chunks of thick pineapple to make it even juicier. 

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    1 ½ lbs.extra-lean ground beef
    ½ c.hoisin sauce, divided
    Hy-Vee salt, to taste
    Hy-Vee ground black pepper, to taste
    6fresh pineapple slices, 1/4-inch-thick
    6 slice(s)Canadian bacon
    ½ c.Hy-Vee sweet pickle relish
    6Hy-Vee cocktail buns

    Things To Grab

    • Charcoal or gas grill
    • Hy-Vee nonstick cooking spray
    • Large bowl
    • Meat thermometer
    • Aluminum foil

    Directions

    1. Coat grill rack with nonstick cooking spray. Preheat grill to high (400 to 450 degrees). In a large bowl combine ground beef and 1/4 cup of the hoisin sauce; mix well. Divide beef mixture into 6 portions; shape portions into patties 1/2-inch thick. Season with salt and pepper.
    2. Place patties and pineapple slices on grill. Grill patties 6 to 8 minutes per side or until internal temperature reaches 160 degrees. Grill pineapple 4 to 5 minutes per side or until tender. Brush with remaining hoisin sauce over each patty during last minute of grilling.
    3. Remove pineapple and burger patties from grill. Cover loosely to keep warm; let stand 5 minutes.
    4. Meanwhile, place Canadian bacon on grill; grill 1 to 1-1/2 minutes per side. Remove from grill.
    5. Top bottom half of each bun with burger, Canadian bacon, relish, pineapple and top half of bun.

    Nutrition facts

    Servings

    320 Calories per serving
    1 slider

    Amounts Per Serving

    • Total Fat: 7g
    • Cholesterol: 70mg
    • Sodium: 1040mg
    • Total Carbohydrates: 39g
    • Protein: 28g

    Daily Values

    0%
    Vitamin A 0%
    0%
    Vitamin C 2%
    0%
    Iron 20%
    0%
    Calcium 4%

    Recipe Source:

    From the week of December 26, 2013.