Sunday, June 2, 2013

Hawaiian Mini Burgers

When camping season rolls around, we are always on the lookout for great new recipes to cook over the open fire.  Olivia found this wonderful addition to our repertoire in a Taste of Home magazine and boy is it good. It has just the right amount of sweet and spicy.  The Hawaiian sweet rolls are the perfect accompaniment.  Try these on the grill or over an open fire.  You won't be disappointed,

We tried these burgers during the Memorial Day weekend and they were a big hit.  Here is another idea to use with Hawaiian rolls. The Hawaiian bread comes in the form of round bread loafs, dinner rolls, and even hot dog buns.  We tried the hot dog buns for the hot dogs we grilled and they were great.  We even found a clever use for the leftover hot dog buns.  When they are split in two, each slice is the perfect size for making pieces of french toast the next morning for breakfast!



  • 1 can (8 ounces) unsweetened crushed pineapple
  • 1 green onion, finely chopped
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt-free seasoning blend
  • 1/2 teaspoon pepper
  • 1 pound ground turkey
  • 1/2 pound uncooked chorizo or bulk spicy pork sausage
  • 2/3 cup ketchup
  • 12 Hawaiian sweet rolls, split
  • 6 lettuce leaves, cut in half
  • 12 slices tomato


  • Drain pineapple, reserving 1/2 cup juice. In a large bowl, combine
  • pineapple, green onion, Worcestershire sauce and seasonings. Add
  • turkey and chorizo; mix lightly but thoroughly. Shape into twelve
  • 1/2-in.-thick patties.
  • Place on a broiler pan. Broil burgers 4 in. from heat 4-5 minutes on
  • each side or until a thermometer reads 165°.
  • Meanwhile, in a small bowl, mix ketchup and reserved pineapple juice.
  • Serve burgers on rolls with lettuce, tomato and ketchup mixture.

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