Teriyaki Pineapple Burger
An Asian-inspired burger with sweet teriyaki glaze, caramelized pineapple, and fresh vegetables for a tropical twist.
- Prep
- 15min
- Cook
- 15min
- Total
- 30min
- Serves
- 4
- Calories
- 670per serving, est.
By Time for Burgers, updated
Half the glaze goes into the beef and half goes on the outside. Mixed into the meat, it seasons every bite; brushed on while the patties cook, it builds a sticky, salty coat. The glaze itself is uncooked and quick: soy sauce, honey, rice vinegar and fresh ginger whisked together, no cornstarch.
The pineapple rings sear in the same skillet afterward until their edges brown and turn slightly bitter, which keeps them from tasting like dessert. Raw red onion and lettuce add the crunch and sharpness that all that sugar needs.
Teriyaki Pineapple Burger
Prep 15 min, cook 15 min, total 30 min. About 670 calories per serving.
timeforburgers.com/recipes/teriyaki-pineapple-burger
Serves 4.
Ingredients
Instructions
Tap a step to keep your place.
Whisk together ¼ cup soy sauce, 2 tbsp honey, 2 tsp rice vinegar, and 1 tsp grated ginger to make teriyaki glaze.
Season ground beef with half the teriyaki glaze, then form into 4 equal patties.
Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook patties for 4-5 minutes per side, brushing with remaining teriyaki glaze, until an instant-read thermometer in the center of a patty reads 160°F (71°C).
In the same skillet, add 1 tbsp olive oil and cook pineapple rings for 2-3 minutes per side until caramelized and golden.
Toast sesame seed buns until lightly golden.
Assemble burgers: place lettuce on bottom buns, add beef patties, top with caramelized pineapple rings and red onion slices, sprinkle with sesame seeds, then crown with top buns.
Tips
- Pour the half meant for the beef into a separate cup before mixing. That way the brushing half never touches raw meat.
- The glaze makes the meat soft and sticky. If the shaped patties slump, chill them for 10 minutes before they go in the pan.
- Honey burns quickly. Start brushing after the flip, and lower the heat to medium if the pan begins to smoke.
- Wipe out the skillet before the pineapple goes in, and pat canned rings dry. Burnt glaze sticks to the fruit, and wet rings steam instead of browning.
Substitutions
- Store-bought teriyaki instead of the homemade glaze: thicker and sweeter. Use about 90 ml, half in the beef and half for brushing.
- Ground chicken or turkey instead of beef: lighter and milder; cook to 165°F (74°C).
- Gluten-free: use tamari instead of soy sauce, plus gluten-free buns.
- Grill instead of skillet: the pineapple gets clear char marks over direct heat. Oil the grates well, since glazed patties stick.
Make ahead & storage
Mix the glaze up to 3 days ahead and keep it in the fridge. Cooked patties keep 3 to 4 days; reheat in a covered skillet to 165°F (74°C). Sear the pineapple fresh, since reheated rings go limp.
