- Divide ground beef into 4 equal portions and shape into patties slightly wider than the buns.
- Season both sides with salt, pepper, and garlic powder (and optional soy sauce/brown sugar if using).
- Press a small dimple in the center of each patty to help prevent puffing.
Don’t overwork the beef: Gentle shaping keeps burgers tender and juicy.
3) Cook the pineapple
- Grill or sear pineapple rings over medium-high heat 1–2 minutes per side until lightly caramelized.
- Remove and set aside.
4) Cook the burgers
- Grill or sear patties over medium-high heat 3–5 minutes per side (depending on thickness and preferred doneness).
- During the last 1–2 minutes, brush tops with teriyaki glaze, flip, and brush again.
- Add cheese, cover briefly to melt, then remove from heat and rest 2 minutes.
5) Toast buns + assemble
- Toast buns lightly on the grill or in a skillet.
- Spread spicy mayo (optional) on buns.
- Add lettuce/tomato/onion if using.
- Place glazed burger patty, top with grilled pineapple, and drizzle extra teriyaki if desired.
| Serve with | Why it works |
|---|---|
| Sweet potato fries | Sweet + savory match the pineapple-teriyaki vibe. |
| Asian slaw | Crunchy, tangy, and light—balances the rich burger. |
| Grilled corn | Smoky-sweet side that feels like summer. |
| Rice bowl style | Serve patty + pineapple over rice with extra glaze for a “plate lunch” feel. |
Serving and Storage
- Serve: Immediately while the cheese is melty and the glaze is sticky.
- Refrigerate: Store patties and pineapple separately airtight up to 3 days.
- Reheat: Warm patties in a skillet over low heat (or in the oven) and add a spoon of glaze to refresh.
- Meal prep: Make glaze ahead and keep chilled up to 7 days; rewarm gently.
Leftover hack: Chop leftover burger and pineapple and toss with rice + extra glaze for a quick bowl.
Tips
- Pat pineapple dry: Helps it caramelize instead of steaming.
- Reduce glaze: A thicker glaze clings better to the burger.
- Choose the right cheese: Swiss and provolone complement pineapple beautifully; cheddar is bolder.
- Toast the buns: Prevents sogginess from the glaze and pineapple juices.
- Balance sweetness: Add pickles or red onion for tang and crunch.
Variations
1) Spicy pineapple teriyaki burgers
Add sriracha or chili flakes to the glaze and use pepper jack cheese.
2) Turkey teriyaki burgers
Use ground turkey and add 1 tbsp olive oil to the mix for moisture.
3) Bacon + pineapple
Add crispy bacon for smoky crunch that pairs perfectly with sweet pineapple.
4) Grilled onion upgrade
Grill thick onion rings and stack them under the pineapple for extra sweetness and char.
5) “Plate lunch” style
Skip the buns and serve the glazed patty with rice, macaroni salad, and extra teriyaki drizzle.
FAQ
Can I use bottled teriyaki sauce?
Yes. Simmering it for a few minutes makes it thicker and more “glaze-like.” Add ginger or pineapple juice to customize.
Fresh or canned pineapple?
Both work. Fresh caramelizes best, but canned is convenient—just pat dry before cooking.
How do I keep the burgers juicy?
Use 80/20 beef, don’t overmix, and avoid pressing down while cooking. Let them rest a minute before assembling.
What if I don’t have a grill?
No problem—use a hot skillet or cast-iron pan. Sear pineapple and burgers the same way.
Can I make these ahead for a party?
Yes. Make glaze ahead and grill pineapple ahead. Cook patties fresh, then assemble quickly.
What’s the best topping sauce?
Spicy mayo is a favorite, but plain mayo, teriyaki drizzle, or a quick garlic aioli also work.
