Drain pineapple, reserving juice and 1-1/2 cups pineapple (save remaining pineapple for another use). In a large bowl, combine 3/4 cup reserved crushed pineapple, pepper and salt. Crumble beef over mixture and mix well. Shape into 18 patties; place in two 11-in. x 7-in. dishes.
In a small bowl, combine the soy sauce, ketchup, vinegar, garlic, pepper flakes and reserved pineapple juice. Pour half of marinade into each dish; cover and refrigerate for 1 hour, turning once.
Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
Grill patties, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a meat thermometer reads 160° and juices run clear. Grill buns, uncovered, for 1-2 minutes or until toasted. Serve burgers on buns with spinach, remaining pineapple, bacon and jalapeno peppers if desired.
Originally Submitted
7/21/2012
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