Ultimate Hawaiian Spam Burger
Instructions
A Hawaiian-inspired burger stacked with crispy bacon, fried Spam, sweet charred pineapple and plenty of spicy mayo. Big flavours, salty-sweet goodness and serious comfort food.
Ingredients
- 4 burger buns
- 4 tbsp Volcano mayo (mild or fiery)
- 1 x 340g tin Spam, sliced into 1cm thick slices
- 8 rashers smoked streaky bacon
- 4 fresh pineapple rings
- ¼ iceberg lettuce, shredded
- 4 slices American cheese
- 1 small handful crispy fried onions
- 1 tbsp vegetable oil
Method
- Preheat the oven to 220°C / 200°C fan / Gas Mark 7.
- Place the streaky bacon on a baking tray and cook for 12–15 minutes, or until crisp and golden.
- Meanwhile, slice the burger buns in half. Heat a frying pan or griddle over a medium-high heat and toast the cut sides until lightly charred.
- Fry the pineapple rings for 1–2 minutes on each side until hot and lightly caramelised. Set aside.
- Add the oil to the same pan and fry the Spam slices for 2–3 minutes per side until golden, slightly crispy and heated through.
- Spread a generous layer of Volcano mayo over both halves of each bun.
- Press the mayo-coated top bun into the crispy fried onions for extra crunch.
- Build the burgers by layering:
- shredded iceberg lettuce
- charred pineapple
- fried Spam
- 2 rashers crispy bacon
- a slice of American cheese
- For extra meltiness, place the burgers briefly under a hot grill until the cheese softens.
- Add the top bun, secure with a skewer if needed, and serve immediately.
Tips
- Swap the American cheese for Monterey Jack for a smokier flavour.
- Add sliced jalapeños for extra heat.
- Serve with skinny fries or Hawaiian mac salad