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Ono spamburger a hawaiian inspired burgerish idea (brain storming ideas)

YAYME May 21, 2011 03:45 AM

'Ono' spamburger

a patty of sliced fried spam coated with a panko-wasabi crust.
On hawaiian bread
with broiled pineapple
and sweet onions

Additions my Dad won't put on but I will:
Coconut mayonnaise
shredded coconut
Asian hot sauce(?)

On the side:
Daikon-carrot sesame seed slaw
Taro chips.
Sweet potato fries

To drink:
Alcoholic- Some tiki drink
Non Alcoholic - P.O.G (Nantucket nectars makes a version)

other ideas:
marinate the spam in papaya juice or guava juice (?)

So 'hounds what do you think?

  1. alanbarnes May 21, 2011 09:13 AM

    I wouldn't give up on the sweet components without trying them first; the salty greasiness of the SPAM might just stand up to them and balance them out. I wouldn't bread the SPAM, though - just fry, broil, or grill the slices until they're brown and slightly crispy.

    Yes on the hot sauce - Sriracha's a natural place to start, but there are plenty of other options. And you need another side - you can't call it Hawai'ian unless there's a scoop of mac salad on the plate!

    1. c oliver May 21, 2011 07:50 AM

      Marinate Spam? What's the point of that?

      Agree with ediblover - too sweet. What about a riff on Spam musubi?


      1. e
        ediblover May 21, 2011 04:23 AM

        I'm thinking it has too many sweet elements with the bread, pineapple and onion. I'd take the pineapple and onion out, and put in a fried egg and some type of cheese/gravy in (Better yet, a type of poi). Really want to include a seaweed, but... Is there a pickled variety?

        2 Replies
        1. re: ediblover
          YAYME May 21, 2011 04:26 AM

          Hmmm seaweed I'll look into that I'm in Upstate New York and there is only so much I can do. Also this dish is for me and Dad. Neither of us like poi.

          1. re: YAYME
            ediblover May 21, 2011 06:26 AM

            The canned variety (seaweed) may just have the texture to make a nice relish to go on the burger.

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