Cheap Eats: Star Chefs' Spam Recipes

  • Share
  • Read Later
David McNew / Getty

(3 of 9)

Flyin' Hawaiian Burger

Recipe courtesy of Chef Anthony Meidenbauer of Las Vegas' LBS Burger Joint

• Hawiian sweet roll (available at most grocers)
• Teriyaki sauce
• Roasted pineapple relish (recipe to follow)
• Chili mayo (recipe to follow)
• Daikon sprouts (available at most grocers)
• Lomi lomi tomato (recipe to follow)
• Lettuce
• Spam

Roasted pineapple relish:
• Peel and core a fresh pineapple, dice into large chunks
• Slice 1 fresh jalapeno
• In a bowl, toss jalapeno and pineapple with 1⁄2 cup of teriyaki sauce and place on a roasting pan
• Place in a 400 degree oven for 40 minutes or until tender and slightly caramelized, allow to cool to room temperature
• Place mixture in a food processor and pulse to a relish-like consistency, season with salt and pepper to taste

Chili mayo:
• Place 1 cup of mayo in a mixing bowl
• Add 1.5 tablespoon of sambal olek chili paste (available at most grocers; add more chili paste for spicier or less for a more mild sauce), juice of 1 lemon and blend smooth
• Season with salt and pepper to taste

Lomi lomi tomato:
• Cut 5 Roma tomatoes in half and scoop out the seeds and juice, dice the remaining tomato flesh into 1⁄4 inch dice and place in a mixing bowl
• Finely chop 2 green onions (green portion only), finely julienne 1⁄4 of a red onion and add to the tomatoes
• Add 1 tsp of coarse salt (kosher or sea salt) and a pinch of fresh ground black pepper and gently massage the salt into the tomato

Slice Spam into 1⁄4 inch slices and place into a hot skillet. Brown on both sides. Once the meat is browned, add 1 tablespoon of Teriyaki sauce and reduce slightly to glaze the spam.

Slice the sweet buns open and spread chili mayo on each half, add pineapple relish to bottom half of bun, place the Teriyaki glazed Spam on top of the pineapple relish. Top Spam with lettuce, lomi lomi tomatoes, and daikon sprouts. Top it off with the upper portion of the bun and enjoy!

  1. 1
  2. 2
  3. 3
  4. 4
  5. 5
  6. 6
  7. 7
  8. 8
  9. 9