Spice up your burger game with this sweet, spicy patty! Scotch Bonnet and pineapple take this burger straight to the tropics.
Pina Danada Pineapple Smash Burger
Ingredients
1 lb ground beef (80/20 recommended)
4 burger buns
4 pineapple rings
1 small yellow onion, thinly sliced
1 cup shredded pepper jack cheese
2 Tbsp butter
1/4 cup mayonnaise 3 Tbsp Sam Sa’House Pina Danada hot sauce, + more for serving
1 tsp lime juice
Salt and pepper to taste
Instructions
Season the ground beef with salt and pepper and divide into 4 equal balls.
Heat a skillet or flat top griddle over medium high heat.
Add the pineapple rings and cook for 2–3 minutes per side until lightly charred, then remove and set aside.
Add the butter and sliced onions to the skillet. Cook for 10–12 minutes, stirring occasionally, until soft and caramelized.
Stir in 1 Tbsp of Pina Danada hot sauce and cook for another minute. Remove from heat.
In a small bowl, mix together the mayonnaise, remaining Pina Danada hot sauce, and lime juice. Set aside.
Place the burger balls onto the hot skillet and smash them thin with a spatula. Cook for 2–3 minutes until crispy around the edges, then flip and top with cheese.
Cook for another 1–2 minutes until melted.
Toast the burger buns lightly on the skillet.
Spread the Pina Danada mayo onto the buns, then layer with the cheesy smash burger patties, caramelized onions, and charred pineapple rings.
Serve immediately with extra Pina Danada hot sauce on the side.
