Aloha Hawaii Recipe

Cook onions

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add 2 cups thinly sliced red onions and a pinch of salt. Sauté for 6–8 minutes until softened and translucent.

Caramelize and deglaze

Stir in 2 tablespoons granulated sugar and continue to cook, stirring occasionally, until onions begin to brown lightly (about 6–8 more minutes). Add 2 tablespoons red wine vinegar, 1 tablespoon balsamic vinegar and 2 tablespoons water to deglaze the pan, scraping any browned bits. Reduce heat to low and simmer gently for 8–10 minutes until mixture is thick and jammy.

Finish marmalade

Season with 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust sweetness or acidity if needed (add a little more sugar or vinegar). Remove from heat and let cool. Makes approximately 3/4 cup. Reserve until assembly.

Pat pineapple rings dry with paper towels. In a small bowl toss pineapple with 1 tablespoon brown sugar and 1 tablespoon lime juice until evenly coated.

Preheat a grill pan or outdoor grill to medium-high (about 200–230°C / 400–450°F). Oil grates or brush a little neutral oil on the pineapple to prevent sticking. Grill pineapple rings 2–3 minutes per side, until caramelized grill marks appear and pineapple is warmed through. Keep warm.

Divide 320 g CH-Beef into two 160 g portions. Form each portion into a loose patty slightly larger than the bun (about 1–1.5 cm thick) and make a shallow dimple in the center with your thumb to prevent doming.

Season both sides of each patty with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper (totaling the amounts in ingredients). Let rest at room temperature for 10 minutes while your grill or skillet heats.

Heat a cast-iron skillet or grill to medium-high and add 1 tablespoon neutral oil to the pan. When shimmering, add patties and cook without moving for 3–4 minutes to develop a crust. Flip and add a slice of cheddar cheese to each patty; cook another 3–4 minutes for medium doneness (internal ~68°C/155°F) or adjust time for desired doneness.

During the last 1–2 minutes, warm ham slices on the grill or in the pan (they may be lightly charred) and remove everything to rest briefly.

Halve the black sesame buns. Spread about 1 teaspoon softened butter on each cut side. Toast cut sides on the hot grill or skillet for 30–60 seconds until golden and fragrant. Place bottom bun on work surface.

On the bottom bun place: 1 tablespoon red onion marmalade, then the beef patty with melted cheddar, top with two slices of warmed ham (folded to fit if necessary), then 2 grilled pineapple rings (or one thick if preferred). Add another 1 tablespoon red onion marmalade on the top bun interior or spread on top of pineapple if you prefer more sweetness.

Close with the top bun. Press lightly, slice in half if desired and serve immediately while hot.