Open-Faced Hawaiian Burgers and Rice

Dish type
Ready in
45 minutes


  • 1 bag boil-in-bag white rice
  • 2 slices wheat bread, toasted and crumbled
  • 1 egg, lightly beaten
  • 1 lb. extra lean ground beef
  • 1 (8-oz.) can sliced pineapple in juice, undrained
  • 1 tsp. Worcestershire sauce
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 3 tbsp. butter, divided
  • 1 (16-oz.) bottle tomato juice
  • 1 beef bouillon cube


Prep Time
20 minutes
Cook Time
25 minutes
Ready in
45 minutes
  1. Prepare rice according to package directions. Keep covered; set aside. Drain pineapple, reserving juice. Set pineapple and reserved juice aside.
  2. Meanwhile, in a large bowl combine egg, Worcestershire, 2 to 3 tablespoons of the reserved pineapple juice plus breadcrumbs, and salt and pepper to taste. Add beef; mix well. Shape mixture into 4 patties; set aside.
  3. In a large saucepan heat 1 tablespoon butter over medium heat. Add onion and garlic; cook and stir until tender. Stir in tomato juice, remaining pineapple juice and bouillon cube. Bring mixture to boiling, stirring to dissolve bouillon. Remove onion mixture from skillet; keep covered.
  4. In the same skillet heat remaining butter over medium heat. Add beef patties; cook 5 minutes per side or until browned. Add tomato juice mixture to skillet. Bring to boiling; reduce heat. Simmer about 5 minutes or until burgers reach desired doneness. Place pineapple slices on burgers; cook just until heated through. Serve burgers and sauce over rice.

Nutritional Information

Serving Size
Per Serving
Calories 484, Calories Fat 186, Total Fat 20g, Saturated Fat 10g, Cholesterol 145mg, Sodium 705mg, Carbohydrate 42g, Protein 30g
Serving Size1
Calories Fat186
Calories (fat) extra38
Total Fat20g
Total Fat (extra)32
Saturated Fat10g
Saturated Fat (extra)50
Trans Fat0g
Cholesterol (extra)48
Sodium (extra)29
Carbohydrate (extra)14
Fiber (extra)11
Vitamin A563IU
Vitamin A (extra)11
Vitamin C17mg
Vitamin C (extra)30
Iron (extra)27