These Hawaiian burgers are packed with sweet pineapple, savory caramelized onions, and juicy patties cooked right on the stove. Served on Hawaiian rolls, they’re one of the best burgers on the stove for an easy summer meal. You’ll learn how to cook burgers on the stove with simple ingredients for a sweet and sour dinner everyone will enjoy. Pin this easy summer dinner idea now to keep your weeknight meals fast, fun, and family-friendly.

Hawaiian burgers on the stove topped with caramelized onions, grilled pineapple, melted cheese, and sweet and sour aioli on a sweet Hawaiian roll

Why these are the best Hawaiian burgers on the stove

This Hawaiian burger recipe is divine. This is not a "quick and easy" burger recipe. (Check out taco burgers if you're looking for quick and easy!) Hawaiian burgers have a lot of steps (easy steps) because there are a lot of pieces that go into the finished burgers. That's why they taste so good.

I do make these burgers for a weeknight supper, but they take some planning. The burger patties need to chill for an hour before cooking or else they will fall apart. If you want to make them after work, I suggest forming the patties the night before. Stack them with parchment paper between the layers, and stick them in a zippered plastic bag in the fridge overnight. Then when it's time to make dinner, you can just pull the patties out and fry them, cook the onions and pineapple, toast the buns, and serve your burgers. You could have them on the table in about 45 minutes if you make the burger patties the night before.

The ingredients for this easy recipe are common and inexpensive. You probably have most of the simple ingredients already in your pantry, and the remaining couple are available in most grocery stores.

Hawaiian burgers freeze really well (raw or cooked), so you can make a bunch and store them for a future meal. You can even double or triple the recipe for a great make ahead or meal prep meal.

This recipe is allergy friendly and great for special diets. Hawaiian burgers as written are gluten-free, soy-free, egg-free, and nut-free. With simple modifications, they can be dairy-free (use a vegan cheese and coconut oil or vegan butter). It works with most low carb, keto, and bariatric diets, though sweet and sour sauce does contain added sugar. As always, please check the labels on all the ingredients to ensure they fit your nutritional needs.

three stove top burgers topped with grilled pineapple, cheddar cheese, and sweet onions with Hawaiian rolls

What you'll need to make stovetop burgers

Equipment

12-inch skillet - This is to cook the onions. Caramelized onions take a very long time, a half hour or more, so get them started right away in the biggest skillet you have. For the best caramelized onions, you want maximum exposure to the hot surface of the skillet. If you have many onions stacked up on top of each other, the top ones will steam which will cook them, but without the nice brown crust that makes them taste so amazing.
Garlic press - If you don't have a garlic press, you can smash the cloves with the flat side of a chef's knife. Remove the papery skin and then mince the smashed garlic with a sharp knife.
Grill pan - This is to cook your burgers. See below for instructions to cook your burgers in the air fryer or on the grill.
Instant read thermometer - I always use a meat thermometer when I'm cooking meat or poultry. This is the only reliable way to know when it's cooked but not overcooked. I have provided approximate cooking times below, but the best way to serve juicy, perfectly cooked burgers is to use a thermometer. I personally purchased and love the thermometer I've linked to here because it has a wireless probe that stays in the meat, whether it's in a skillet, in the oven, in the Instant Pot, or whatever. An app on your phone will tell you when the meat is at the correct temperature, and then you can promptly remove it from the heat and a have perfectly cooked meal.
Basting brush - This is to brush melted butter on the Hawaiian rolls before toasting them.
Electric griddle - This is to toast the Hawaiian rolls. You don't have to do this step, but it absolutely makes the burgers taste better.

Ingredients

See the printable recipe card at the bottom of the page for all measurements and nutrition facts.

Mayonnaise - I do not recommend Miracle Whip in this recipe.
Sweet N Sour sauce - This is typically located in the international foods aisle of the grocery store, with the teriyaki sauce and soy sauce. I prefer the flavor of my local store brand.
Fresh garlic - Some of this goes into the burgers and some into the sweet and sour aioli. (Aioli is basically just flavored mayo.) Since you're not cooking the aioli, err on the side of less garlic than more. I love the flavor of fresh garlic, but too much fresh garlic in your aioli will make it inedible.
Butter - It doesn't matter whether you use salted butter or unsalted butter. There will be no difference in flavor.
Sweet onions - I prefer sweet Vidalia onions, but you can use whatever onions you want. Buy more than you need because you will be surprised at how much the raw onions decrease in size when they're caramelized and cooked to a deep brown.
Ground beef - Do not ever buy lean ground beef for burgers. You need beef that's at least 15% fat, meaning 85/15 or 80/20 beef. You need the fat to have juicy burgers. I almost always buy very lean 90/10 beef, such as for tacos and lasagna, but in this case, you will be disappointed in your burgers if you buy extra lean ground beef. Extra lean burgers are almost always dry.
Sliced cheddar cheese - I love sharp cheddar, but you can use whatever cheese you want. I've seen recipes that used provolone on Hawaiian burgers, but I've never tried it.
Fresh pineapple rings - You can use canned pineapple rings if you need to, but you will get the best pineapple flavor with fresh pineapple. If you don't want to cut your own pineapple, you can usually find pre-cut pineapple cylinders with the other cut produce, and then you can just slice the rings from that cylinder.
Hawaiian rolls - I used to always make these burgers as sliders, but my grocery store recently started stocking full-sized Hawaiian burger rolls. So now we can make full-size burgers which makes everyone happy. The full-size burgers are so much better because you can put a whole ring of pineapple and a whole slice of cheese on them.

How to make the best burgers on the stove

Mix ground beef with 4 tablespoons of sweet and sour sauce and one clove of garlic. Shape into patties slightly larger than the buns (because they'll shrink as they cook). Place the burgers on a baking sheet lined with parchment paper, and refrigerate them for an hour while you prepare the rest of the recipe.
Pin
In a small bowl, whisk together the mayonnaise, 2 tablespoons of the sweet n sour sauce (that's ⅛ of a cup), and one clove of garlic. Blend well and refrigerate until you need it.
Pin
Heat 3 tablespoons of butter in a large skillet over medium-high heat.
Reduce the heat to medium, and add the onions.
Pin
Stir infrequently, just enough to prevent burning. Cook until the onions are soft and brown, at least 15 minutes.
Pin
You could stop at this point, but if you have the time, I recommend that you sprinkle the onions with a teaspoon of brown sugar and a few teaspoons of water and allow them to caramelize. Keep them over medium heat (or medium-low if they are drying out), and stir only when they look like they're starting to stick, every few minutes. You may have to add a little extra butter. As the onions start to stick to the pan, they'll turn brown and develop a really sweet, wonderful flavor. Just be careful that they don't burn because there's nothing wonderful about that flavor. This process will take a half hour or so, but it's well worth it.
Pin
Heat a grill pan over medium-high heat on the stove. When the pan is hot, cook pineapple until it is hot and has nice grill marks, about 3 minutes. Flip and grill on the other side. Remove from the pan. Do not clean the pan.
Place the burgers in the grill pan.
Pin
Cook burgers to an internal temperature of 140ºF, about 4 minutes per side. Add a slice of sharp cheddar cheese to each burger and cook it another minute or so, until the cheese is starting to melt.
Pin
Heat griddle to 350ºF. Melt the remaining butter in the microwave in a small bowl. Brush melted butter on the cut side of the rolls and place the rolls butter side down on the griddle for 4 minutes or until they are toasted and golden brown. Remove from griddle and allow to cool for a few minutes.
To serve, spread the sweet n sour mayo on the top and bottom of each toasted bun.
Pin
Top with a cheeseburger patty.
Pin
Add a slice of grilled pineapple.
Pin
Finish with some of those delicious sweet onions.
Pin
Serve immediately with some sweet potato fries or air fryer potato chips.
Pin

Why did my burgers fall apart?

My daughter used to tell me that if I ever had a restaurant, it would be called "My Burgers Always Fall Apart." There are several reasons this happens:

The meat is too lean. I've always purchased 90% lean ground beef, but that makes crumbly burgers. You need at least 15% fat content in order to get juicy burgers that stick together after cooking. That means 85/15 is the leanest you should go, but you will be happier with your burgers if you use 80/20.
You overworked the ground beef. Add the sweet and sour sauce, mix it up, and then leave it. Don't keep stirring it and messing around with it.

a tall burger with caramelized onions, grilled pineapple, cheddar cheese, and sweet and sour mayo on a Hawaiian roll

You added too much sweet and sour cause, making the meat too wet. If this happens, you can add plain or toasted breadcrumbs to soak up the excess moisture. Breadcrumbs also help the burgers to stick together, as will an egg. (Though adding an egg can make it taste less like a burger and more like meatloaf, so do that with caution.)
You squished the patties while they were cooking. This makes the meat too dense and can lead to crumbling.
The ground beef was too warm when you cooked it. You should always refrigerate your burger patties for an hour after you form them, before cooking.
The pan wasn't hot enough when you started.

three stove top burgers with grilled pineapple and caramelized onions

Cook's tips

If you are short on time, you wouldn't have to caramelize the onions, grill the pineapple, or toast the buns. That would save you about 45 minutes, but the burger patties still need to chill for a minimum of an hour.

The best burgers are cooked to a medium temperature. This means you want to remove the burgers from the pan when the internal temperature is 140ºF. (Medium is actually 145ºF, but they will continue to cook after you remove them from the heat, so if you remove them at 140ºF, they will hit 145ºF while they rest.) Medium burgers are not raw inside, and they do not have red juices flowing out onto your plate. They are juicy, tender, and delicious, and this is how you want a good burger to be.

Some people prefer their burgers well done, and that is an internal temperature of 160ºF. If you cook them that long, I promise you that they will be dry and tough. Obviously, I do not recommend this.

a Hawaiian burger topped with cheddar cheese, grilled pineapple, cooked onions, and sweet and sour mayo with a Hawaiian roll

Can I cook Hawaiian burgers on the grill or in the air fryer?

Of course. If you use a meat thermometer, you don't really need instructions. Just cook to a temperature of 140ºF. But if you are going to guess when they're done, I suggest the following:

In the air fryer - 7 minutes at 350ºF. No need to flip. Remove the burgers, add a slice of cheese, and cook another minute or until the cheese is melted.
On the grill - Cooking these particular burgers on the grill is difficult, and I suggest putting aluminum foil down on the grates before cooking in order to prevent them from falling through. Preheat the grill, then cook 4 minutes, flip, add the cheese, and cook for an additional 3-4 minutes.
On the stove - In a hot skillet or grill pan over medium heat, cook the burger for 4 minutes. Do not move or disturb it in any way so that it can properly sear. After 4 minutes, flip it, add the cheese, and cook for an additional 3-4 minutes.

three Hawaiian burgers on a cutting board after cooking on the stove

Please be aware that every grill, air fryer, and stovetop is different, so these times may not give you a perfect burger. If your appliance is hotter than mine, your burgers will be dry and overcooked with the above times. If mine is hotter than yours, your burgers may be rare rather than medium.

I cannot stress the importance of a meat thermometer enough. If you use one, you can throw all those guesswork instructions out the window and just cook your burgers to the right internal temperature.

a Hawaiian burger with pineapple that was cooked on the stove

Substitutions and variations

I don't want to offer a lot of substitutions for these burgers, because you really need the pineapple and sweet onions to make a Hawaiian burger. However, if you want to make plain stove top burgers using these instructions, feel free! Any burger made with ground beef is cooked the same way on the stove.

Do not attempt to lower the fat in these burgers. If you use lean ground beef, your burgers will be dry and tough even if they're not overcooked. The fat is what makes ground beef tender and juicy.

These burgers are great with some crispy bacon on top.

I love sharp cheddar, but you can use American cheese or provolone for a more traditional cheeseburger flavor.

Hawaiian burgers that were cooked on the stove

Storing leftovers

Store leftover stove top burgers in an airtight container for up to 5 days in the refrigerator.

You can freeze Hawaiian burger patties as well. Stack raw or cooked and fully cooled burgers on squares of parchment paper (so they don't stick together) and transfer to an airtight freezer container or a plastic freezer bag. You can keep them that way for up to 3 months.

To serve frozen Hawaiian burgers, transfer to the fridge overnight to thaw and then cook as directed.