Hawaiian Teriyaki Burger with Grilled Pineapple
A burger with teriyaki-glazed beef, grilled pineapple, crispy bacon, and Swiss cheese on a toasted brioche bun.
- Prep
- 15min
- Cook
- 28min
- Total
- 43min
- Serves
- 4
- Calories
- 1050per serving, est.
By Time for Burgers, updated
Pineapple juice in the teriyaki sauce links it to the fruit on top, and cornstarch thickens it into a glaze that clings to the beef instead of running off. Brush it on only during the last 2 minutes: the honey and juice are full of sugar, and glaze added earlier burns before the center is done.
Each patty gets a shallow dent in the middle so it stays flat under its stack of Swiss, bacon and a caramelized pineapple ring. Make the sauce first; it thickens as it cools, and the extra goes on the side.
Hawaiian Teriyaki Burger with Grilled Pineapple
Prep 15 min, cook 28 min, total 43 min. About 1050 calories per serving.
timeforburgers.com/recipes/hawaiian-teriyaki-burger-grilled-pineapple
Serves 4.
Ingredients
Instructions
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Make teriyaki sauce: combine 6 tbsp soy sauce, ¼ cup pineapple juice, 2 tbsp honey, 1 tbsp rice vinegar, 2 tsp sesame oil, minced garlic, and grated ginger in a small saucepan. Bring to a simmer, add cornstarch slurry, and cook for 3-4 minutes until thickened. Set aside.
Cook bacon in a skillet over medium heat until crispy, about 6-8 minutes. Transfer to paper towels and set aside.
Season ground beef with salt and pepper, then form into 4 equal patties with a slight indentation in the center.
Heat 1 tbsp vegetable oil in a skillet over medium-high heat and cook patties for 4 minutes per side, brushing generously with teriyaki sauce during the last 2 minutes, until an instant-read thermometer in the center of a patty reads 160°F (71°C). During the last minute, top each patty with Swiss cheese slices and cover to melt.
In the same pan or on a grill, cook pineapple rings with remaining 1 tbsp vegetable oil for 2-3 minutes per side until caramelized and lightly charred.
Toast brioche buns until golden, then assemble burgers: place lettuce on bottom buns, add beef patties with melted cheese, top with 2 slices of bacon, add grilled pineapple ring, drizzle with extra teriyaki sauce, and crown with top buns. Serve extra teriyaki sauce on the side.
Tips
- Lower the heat to medium once you start glazing. On high, the sugary sauce goes from shiny to burnt within a minute.
- Sear the pineapple in a little of the bacon fat instead of oil for a smoky edge.
- Dry the pineapple rings and leave them alone until they release from the pan. Moving them early tears off the caramelized layer.
- If the sauce gets too thick to brush, loosen it with a spoonful of pineapple juice or water.
Substitutions
- Tamari instead of soy sauce makes the sauce gluten-free; use a gluten-free bun too.
- Pepper jack instead of Swiss adds heat against the sweet glaze; provolone keeps it mild.
- Store-bought teriyaki: use about 120 ml, and simmer it until it coats a spoon if it's thin.
Make ahead & storage
The teriyaki sauce keeps up to 1 week in the fridge; warm it to loosen. Cooked patties and bacon keep 3 to 4 days; reheat the patties in a skillet to 165°F (74°C). Sear the pineapple fresh, since it turns soft and watery once chilled.
