I combined homemade teriyaki sauce, grilled pineapple, and red onion into a Grilled Teriyaki Burger, and as someone who curates Pineapple Burger Recipes, I included an unexpected twist you’ll want to read about.
I love the messy, sticky glory of a grilled teriyaki burger. I take simple ground beef patties and let the grill do the work while sweet charred pineapple rings caramelize beside them.
The homemade teriyaki glaze turns glossy and clings to the meat so every bite is equal parts sweet and salty, and the smoke makes it dangerously good. This isn’t just another Pineapple Cheeseburger trend, and if you like to Grill Burgers you’ll spot a few quick tricks that flip it from regular to why I didn’t make this sooner.
One bite and you’ll be hooked.
Ingredients
- Ground beef, rich in protein but can be fatty, keeps burgers juicy.
- Soy sauce gives savory umami, lots of sodium so use low sodium when possible.
- Brown sugar and honey add sweetness and caramel notes, they balance salty teriyaki.
- Mirin brings mild sweetness and tang, helps glaze stick and burn less.
- Pineapple rings add bright acidity and natural sugars, they melt with charred flavor.
- Red onion gives crunch, sharp bite and a sweet note when grilled a bit.
- Garlic and ginger punch up flavor, little goes far, fresh is best.
- Brioche buns add buttery softness, soak up sauce without falling apart quickly.
Ingredient Quantities
- 1 lb ground beef (80/20), makes about 3 to 4 patties
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 4 burger buns (brioche or potato work well)
- 4 pineapple rings, fresh or canned
- 1 medium red onion, sliced into rings
- 1 tbsp neutral oil (vegetable or canola) for grilling
- 1/2 cup low sodium soy sauce
- 1/4 cup packed brown sugar
- 2 tbsp honey
- 2 tbsp mirin
- 2 cloves garlic, minced
- 1 tsp fresh grated ginger
- 1 tsp sesame oil
- 1/4 cup water
- 1 tsp cornstarch (mixed with 1 tbsp cold water to make a slurry)
- 2 green onions, thinly sliced, for topping
- 1 tsp toasted sesame seeds, for garnish
- 4 slices cheese (Swiss or provolone) optional
- Mayonnaise or sriracha mayo 1/4 cup optional
How to Make this
1. Make the teriyaki: combine soy sauce, brown sugar, honey, mirin, minced garlic, grated ginger, sesame oil and 1/4 cup water in a small saucepan and bring to a simmer, stir till sugar dissolves; scoop out about 1/4 cup and set aside for finishing. Mix the cornstarch with 1 tbsp cold water, then stir that slurry into the simmering sauce and cook a minute or two till glossy and slightly thickened; if it gets too thick add a splash of water.
2. Season and form patties: gently mix the ground beef with kosher salt and black pepper, don’t overwork it or you’ll get tough burgers; form 3 to 4 patties slightly larger than your buns and press a shallow dent in the center of each so they don’t puff up while cooking.
3. Prep grill and produce: heat the grill to medium high and oil the grates or brush the pineapple and onion rings with the neutral oil so they wont stick; have tongs and a brush ready for basting.
4. Grill pineapple and red onion: grill pineapple rings 2 to 3 minutes per side till caramelized and charred bits form; grill red onion rings until softened and charred about the same time; in the last minute brush them with a little of the thickened teriyaki so they glaze up, then remove and keep warm.
5. Grill the patties: place patties on the hot grill and cook about 3 to 4 minutes per side for medium, brushing generously with the thick teriyaki each time you flip; if using cheese add a slice in the last minute and close the lid so it melts; cook to at least 160F if you want fully safe ground beef.
6. Toast and sauce the buns: spread mayo or sriracha mayo on the cut sides of the buns and toast face down on the grill for 30 to 60 seconds until golden; you can also brush a little reserved teriyaki on the cut side for extra flavor.
7. Rest patties briefly: let the burgers rest a few minutes off the heat so the juices settle, this keeps them juicy and not all over your plate when you assemble.
8. Assemble and finish: bottom bun, burger, grilled pineapple, grilled red onion, drizzle the reserved 1/4 cup teriyaki over the stack, sprinkle with sliced green onions and toasted sesame seeds, top with the bun; serve extra sauce on the side for dipping.
Equipment Needed
1. Grill or heavy grill pan for burgers, pineapple and buns
2. Small saucepan for making and thickening the teriyaki
3. Large mixing bowl and spoon for seasoning and forming patties
4. Tongs and a flipper/spatula for turning patties and veggies
5. Silicone basting brush for glazing with teriyaki
6. Instant read thermometer to check burger temp (160F if you want fully done)
7. Chef knife and cutting board for onion, green onions and slicing pineapple if needed
8. Measuring cups and spoons plus a small ramekin for the cornstarch slurry
FAQ
Grilled Teriyaki Burger Recipe Substitutions and Variations
- Ground beef (80/20): try ground pork for a juicier patty, lean ground turkey for a lighter burger, or a plant based patty (Beyond or Impossible) if you want it meat free.
- Low sodium soy sauce: swap with tamari for a gluten free option, coconut aminos for a soy free, slightly sweeter taste, or regular soy sauce if you forgot low sodium just cut back on the added salt.
- Mirin: use 1 tbsp sake plus 1 tsp sugar or 1 tbsp dry sherry plus a pinch of sugar to mimic the sweetness, or 1 tbsp rice vinegar plus 1 tsp sugar if thats what you have.
- Pineapple rings: grill peach or mango slices for a similar sweet char, or use caramelized onions if you want a less fruity but still sweet topping.
Pro Tips
1) Handle the beef gently. Don’t mash it or overwork it or you’ll get a tough burger. Make patties a bit bigger than the buns and press a shallow dent in the middle so they don’t puff up. If you have time, chill them 10 to 15 minutes before grilling so they hold together better.
2) Watch the teriyaki like it’s a baby. Cornstarch thickens fast, so add the slurry slowly and take it off the heat once glossy. If it gets too sweet or syrupy, brighten it with a splash of rice vinegar or lime juice. And only brush the sauce on in the last minute or two so the sugar doesn’t burn.
3) Grill smart with sugary stuff. Oil your pineapple and onions so they won’t stick, and grill over high heat for quick caramelization. Flip as little as possible, and when flare ups happen, move the fruit to a cooler spot until the flames die down. If you don’t have a grill, a hot cast iron skillet does the job and gives nice char.
4) Finish like a pro. Toast the buns quickly so they don’t get soggy, melt cheese with the lid closed for the last minute, and let patties rest a couple minutes before stacking. Use the reserved teriyaki sparingly at the end and offer extra on the side so the burger stays juicy without turning into a sauce-soggy mess.
Grilled Teriyaki Burger Recipe
I combined homemade teriyaki sauce, grilled pineapple, and red onion into a Grilled Teriyaki Burger, and as someone who curates Pineapple Burger Recipes, I included an unexpected twist you'll want to read about.
4
servings
625
kcal
Equipment: 1. Grill or heavy grill pan for burgers, pineapple and buns
2. Small saucepan for making and thickening the teriyaki
3. Large mixing bowl and spoon for seasoning and forming patties
4. Tongs and a flipper/spatula for turning patties and veggies
5. Silicone basting brush for glazing with teriyaki
6. Instant read thermometer to check burger temp (160F if you want fully done)
7. Chef knife and cutting board for onion, green onions and slicing pineapple if needed
8. Measuring cups and spoons plus a small ramekin for the cornstarch slurry
Ingredients
1 lb ground beef (80/20), makes about 3 to 4 patties
1 tsp kosher salt
1/2 tsp freshly ground black pepper
4 burger buns (brioche or potato work well)
4 pineapple rings, fresh or canned
1 medium red onion, sliced into rings
1 tbsp neutral oil (vegetable or canola) for grilling
1/2 cup low sodium soy sauce
1/4 cup packed brown sugar
2 tbsp honey
2 tbsp mirin
2 cloves garlic, minced
1 tsp fresh grated ginger
1 tsp sesame oil
1/4 cup water
1 tsp cornstarch (mixed with 1 tbsp cold water to make a slurry)
2 green onions, thinly sliced, for topping
1 tsp toasted sesame seeds, for garnish
4 slices cheese (Swiss or provolone) optional
Mayonnaise or sriracha mayo 1/4 cup optional
Directions
- Make the teriyaki: combine soy sauce, brown sugar, honey, mirin, minced garlic, grated ginger, sesame oil and 1/4 cup water in a small saucepan and bring to a simmer, stir till sugar dissolves; scoop out about 1/4 cup and set aside for finishing. Mix the cornstarch with 1 tbsp cold water, then stir that slurry into the simmering sauce and cook a minute or two till glossy and slightly thickened; if it gets too thick add a splash of water.
- Season and form patties: gently mix the ground beef with kosher salt and black pepper, don’t overwork it or you’ll get tough burgers; form 3 to 4 patties slightly larger than your buns and press a shallow dent in the center of each so they don’t puff up while cooking.
- Prep grill and produce: heat the grill to medium high and oil the grates or brush the pineapple and onion rings with the neutral oil so they wont stick; have tongs and a brush ready for basting.
- Grill pineapple and red onion: grill pineapple rings 2 to 3 minutes per side till caramelized and charred bits form; grill red onion rings until softened and charred about the same time; in the last minute brush them with a little of the thickened teriyaki so they glaze up, then remove and keep warm.
- Grill the patties: place patties on the hot grill and cook about 3 to 4 minutes per side for medium, brushing generously with the thick teriyaki each time you flip; if using cheese add a slice in the last minute and close the lid so it melts; cook to at least 160F if you want fully safe ground beef.
- Toast and sauce the buns: spread mayo or sriracha mayo on the cut sides of the buns and toast face down on the grill for 30 to 60 seconds until golden; you can also brush a little reserved teriyaki on the cut side for extra flavor.
- Rest patties briefly: let the burgers rest a few minutes off the heat so the juices settle, this keeps them juicy and not all over your plate when you assemble.
- Assemble and finish: bottom bun, burger, grilled pineapple, grilled red onion, drizzle the reserved 1/4 cup teriyaki over the stack, sprinkle with sliced green onions and toasted sesame seeds, top with the bun; serve extra sauce on the side for dipping.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 300g
- Total number of serves: 4
- Calories: 625kcal
- Fat: 32.3g
- Saturated Fat: 11.6g
- Trans Fat: 1.1g
- Polyunsaturated: 3.3g
- Monounsaturated: 14.5g
- Cholesterol: 80mg
- Sodium: 1920mg
- Potassium: 857mg
- Carbohydrates: 59.5g
- Fiber: 3g
- Sugar: 36g
- Protein: 27.8g
- Vitamin A: 50IU
- Vitamin C: 22mg
- Calcium: 75mg
- Iron: 4.7mg
