Hawaiian Hula Burgers with Coconut Dijon Mayonnaise, Grilled Peppered Pineapple and Smoky Spam Bits

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


For the SPAM:
1 can SPAM, sliced into ¼” thick slabs
Canola oil spray
For the Mayo:
6 large egg yolks, pasteurized if available
4 Tbsp. cup freshly squeezed lime juice
4 Tbsp. Dijon mustard
4 Tbsp. Pineapple ALL FRUIT spread
2 Tablespoons minced fresh garlic
½ cup unsweetened coconut, fresh if possible (about 8 ounces)
1 ½ tsp fine sea salt
2 tsp. freshly ground black pepper
3 cups coconut or canola oil
6 Tablespoons minced fresh chives
For the Burgers:
3 lbs boneless chuck roast, have your butcher grind it “to order” into hamburger style meat
1 cup lightly packed (about 16 ounces) unsweetened coconut, fresh if possible
2 tsp fine sea salt
2 tsp freshly ground black pepper
For the Condiments:
1 large peeled and cored fresh pineapple
1 Tablespoon freshly ground coarse black pepper
Canola oil spray
1 Tablespoon Coarse Sea salt (Maldon)
2 large sweet onions, shaved or thinly sliced
To Finish the Burgers:
½ cup avocado or grapeseed oil for oiling the grill ands burgers before grilling
Fine sea salt for seasoning the burgers before cooking and for seasoning the tomatoes
6 large Challa or Brioche hamburger buns


1. FOR THE SPAM: Preheat your gas grill to medium high heat (about 400 degrees). Spray the SPAM slabs on both sides with the canola oil spray and grill, turning once or twice until you have good grill marks and spam is colden brown on both sides. Remove the SPAM to a paper towel lined plate to cool. When cool enough to handle, chop the grilled SPAM into ¼” dice. Place diced SPAM into a small bowl and set aside.
2. FOR THE MAYO: Place the egg yolks, lime juice, Dijon mustard, Pineapple ALL FRUIT spread, fresh garlic unsweetened coconut, salt and pepper into a food processor. Turn on the processor and process for 45 seconds. Drizzle in the oil to make an emulsion (mayonnaise). Scrape the mayo into a small mixing bowl and fold in the fresh chives. Cover and set aside (refrigerate if not serving burgers within the hour).
3. FOR THE BURGERS: NOTE: KEEP THE MEAT VERY COLD AT ALL TIMES!!! Spread the meat out onto a cold tray. Put the coconut, salt and pepper into a food processor and pulse to finely chop the coconut and combine the seasonings evenly. Sprinkle the coconut mixture evenly over the beef and use your hands to gently combine the meat and seasonings. Divide the meat into six 8 ounce portions and, using wet hands, form them into eight thin 4-5″ diameter patties.
4. THE CONDIMENTS: Turn your grill down a bit to medium heat (about 350-375 degrees). Slice the pineapple into 1/3-1/2″ thick slices. Place onto a paper towel lined plate to remove excess moisture. Season the pineapple slices on both sides with the coarse black pepper and spray on both sides with the canola oil. Make sure your grill is clean and lightly coat it with a little of the canola oil (spray some oil onto a paper towel and rub on the grill grates). Grill the pineapple, turning once until you have nice grill marks on both sides, being careful not to let it burn (about 1-2 minutes per side). Remove the pineapple to a plate or tray and season with the coarse sea salt. Place the onion onto a plate in your serving area. Place the diced SPAM and the Mayonnaise near the onion
5. GRILL THE BUNS AND BURGERS: Heat the grill to medium high heat (400-450 degrees. Clean the grill with a wire brush and lightly oil the grates with some of the oil. Lightly oil both sides of each burger. Season both sides with the fine sea salt. Place the buns, cut sides down onto the grill and lightly toast and warm them (1-3 minutes) — be careful not to burn them. Remove them to serving plates or a platter, cut sides up.
6. Place the burgers onto the hot grill and grill, turning once for about 3 minutes per side for medium-rare burgers. Grill a little longer on each side for more well-done burgers. While the burgers cook, spread about 2 Tablespoons of the mayo onto each cut side of the buns (2 on the top and 2 on the bottom). Place about 1-2 Tablespoons of the diced grilled SPAM onto the bottom bun and top with some (a few rounds) of the shaved onion. When the burgers are done, remove them from the grill to the onion topped bottom buns. Top the burgers with about 2 tsp of the mayo and a slice of the grilled pineapple. Top with the top bun, squishing it down a little to stick it together. I like to use a few wooden skewers to secure the burger (top to bottom) before serving. SERVE and ENJOY!!! Serves 6