Hula Burger Recipe

In a medium bowl, combine mayonnaise, ketchup, sweet pickle relish, pineapple juice, soy sauce, lime juice, sriracha (if using), and grated ginger. Whisk until smooth and well combined. Taste and adjust sweetness, acidity or heat. Cover and chill at least 30 minutes to let flavors meld.

Preheat a grill or grill pan over medium-high heat. Brush onion rings lightly with olive oil and season both sides with kosher salt and black pepper.

Grill onion rings 3–4 minutes per side, until soft and nicely charred. Remove from heat and keep warm. If you prefer caramelized onions, reduce heat to medium-low and cook 8–12 minutes, turning occasionally, until golden-brown and sweet.

Divide the ground beef into 8 equal portions (about 2 oz each) and gently form into thin patties slightly wider than the buns. Avoid overworking the meat—just press and form.

Season both sides of each patty with kosher salt and freshly ground black pepper. Lightly brush or spray a hot cast-iron skillet or grill with oil and preheat to high heat (about 425–450°F / 220–230°C).

Place patties on the hot surface and cook 2–3 minutes without moving to develop a crust. Flip and cook another 1–2 minutes for medium (adjust time for your preferred doneness). If using cheese, place a half slice on each patty after flipping and allow to melt.

Remove patties and let rest 1–2 minutes while you toast the buns. Brush bun cut sides with melted butter and toast on the grill or skillet until golden, about 30–60 seconds.

Spread about 1 tablespoon of chilled hula sauce on the bottom half of each toasted bun.

Place the cooked mini patty on top of the sauce. Add a grilled Maui onion ring (or portion of a caramelized onion), a slice of cheese (if using), a couple of pickle slices and a small handful of shredded lettuce or baby greens.

Top with the remaining bun half. Serve immediately while hot. Leftover hula sauce keeps refrigerated in an airtight container for up to 5 days.