Pineapple Teriyaki Burgers
This summer, make these juicy Pineapple Teriyaki Burgers! They are sweet and savory, packed with smoky umami flavors. Serve with all your favorite toppings, including grilled pineapple and sweet teriyaki sauce.
Servings: 4 people
Calories: 690kcal
Equipment
- Grill pan if cooking indoots
Ingredients
For the burger patties
- 1 ½ pounds ground beef 20 percent fat
- 1 teaspoon Kosher salt
- ¼ teaspoon ground fresh black pepper
- ½ tablespoon Worcestershire sauce
- 1 tablespoon teriyaki sauce or your favorite store-bought brand
- Vegetable oil for the grill grates only
Buns and toppings
- 4 brioche burger buns
- 4 slices Swiss cheese
- 4 fresh pineapple slices or canned
- 4 slices red onions cut into rings
- 4 tomato slices
- Lettuce
- Teriyaki sauce for brushing to taste
Instructions
- Preheat your grill to medium high. Make sure the grill grates are clean.
- In a bowl, combine the ground beef with salt, pepper, Worcestershire sauce, and 1 tablespoon of teriyaki sauce. Using your hands, mix until just combined. Do not overmix.
- Divide the meat into 4 equal portions and shape into patties about ½-inch thick, slightly wider than the buns since they will shrink a little when cooked. Press a shallow indentation in the center of each patty and smooth the edges if needed. This prevents them from puffing up as they cook.
- Optional: Season the exterior of the patties with a little bit more salt and pepper for extra flavor.
- Lightly brush the grill grates with oil. Cook the burgers until done to your liking. For medium-well, grill for about 5 minutes per side. Top with cheese slices during the last minute of cooking until melted.
- At the same time, grill the pineapple and onions. Highly recommended for a smoky, charred flavor!
- Assemble the burgers with the buns and toppings. Brush with more teriyaki sauce to taste. Enjoy!
Notes
- Don’t overmix the ground beef, otherwise the burgers can turn tough. Until just combined is good.
- Optional: Season outside of patties with extra salt and pepper for more flavor.
- Shape patties slightly wider than buns because they will shrink when cooked.
- Cheese: I use Swiss cheese here, but feel free to use your favorite kind! Havarti and white cheddar are great options.
- Toast the buns with oil or butter for 1 minute. Highly recommended!
- Make ahead: Form patties, cover, and refrigerate overnight.
- Freezing: Freeze uncooked patties up to 2 months with parchment between. Grill from frozen or thaw first, adding extra cook time if needed.
- Medium rare: 3-4 mins (130–135°F)
- Medium: 5 mins (140–145°F)
- Medium well: 6 mins (150–155°F)
- Well done: 7+ mins (160°F)
Disclaimer: Nutritional values (per serving) are approximates only.
Nutrition
Serving: 1burger | Calories: 690kcal | Carbohydrates: 16g | Protein: 36g | Fat: 53g | Saturated Fat: 18g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 138mg | Sodium: 1623mg | Potassium: 694mg | Fiber: 1g | Sugar: 13g | Vitamin A: 405IU | Vitamin C: 10mg | Calcium: 206mg | Iron: 4mg