I finally nailed a Grilled Teriyaki Burger with homemade sauce and grilled pineapple that proves Pineapple Burger Recipes can actually be brilliant, not gimmicky.
I’m obsessed with this grilled teriyaki burger because it hits serious sweet-salty notes I actually crave. The sticky homemade teriyaki clings to juicy ground beef and the charred pineapple rings cut through with sharp tang and a little smoke.
Burgers done right: melty cheese, punchy red onion, and that saucy sheen that makes you drop napkins. I love that it’s loud and messy and better than a plain hamburger any day.
Looking for Pineapple Burger Recipes or fresh ideas to Grill Hamburgers? This one is the guilty, delicious answer.
Eat it with reckless joy, no regrets. Try it now.
Seriously.
Ingredients
- Ground beef: the juicy, meaty core — fatty and satisfying, makes it a real burger.
- Kosher salt: brings out beef’s flavor, simple and necessary.
Basically magic dust.
- Black pepper: a little heat and bite, keeps it from tasting flat.
- Soy sauce (patty): adds umami and saltiness, keeps the meat interesting.
- Brioche buns: soft, buttery hug for the burger — makes it feel special.
- Pineapple rings: sweet, tangy pop and juicy contrast to savory beef.
Plus grill marks.
- Red onion rings: sharp crunch and color, they bite back a bit.
- Vegetable oil: helps caramelize fruit and onion without sticking.
Simple helper.
- Soy sauce (teriyaki): deep savory backbone for the sauce, salty and rich.
- Brown sugar: sweet molasses note, balances the salty soy.
Basically caramel vibes.
- Mirin/sherry: lightly sweet, adds complexity and glossy finish to sauce.
- Rice vinegar: brightens the sauce, keeps sweetness from being cloying.
- Garlic: pungent punch, warms up the sauce and pairs with ginger.
- Ginger: zesty, slightly spicy freshness that cuts richness.
It wakes things up.
- Sesame oil: nutty aroma, a few drops go a long way.
Adds depth.
- Cornstarch slurry: thickens the sauce to cling to burger and pineapple.
- Cheddar or provolone: melty, creamy layer — pick your cheese mood.
- Mayonnaise/Kewpie: creamy, tangy spread that softens the punchy sauce.
- Green onions: fresh, crisp garnish that brightens each bite.
Plus color.
- Toasted sesame seeds: tiny crunch and nutty finish, pretty on top.
Ingredient Quantities
- 1 lb ground beef, 80/20
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp soy sauce (for the patties)
- 4 brioche or burger buns
- 4 pineapple rings, fresh or canned, drained
- 1 small red onion, sliced into 1 1/4 inch rings
- 2 tbsp vegetable oil (for grilling pineapple and onion)
- For the teriyaki sauce: 1/2 cup low sodium soy sauce
- For the teriyaki sauce: 1/4 cup brown sugar, packed
- For the teriyaki sauce: 2 tbsp mirin or dry sherry
- For the teriyaki sauce: 1 tbsp rice vinegar
- For the teriyaki sauce: 2 cloves garlic, minced
- For the teriyaki sauce: 1 tsp fresh ginger, grated
- For the teriyaki sauce: 1 tsp toasted sesame oil
- For the teriyaki sauce: 1 tbsp cornstarch plus 2 tbsp cold water (slurry)
- Optional toppings: sliced cheddar or provolone cheese
- Optional toppings: mayonnaise or kewpie mayo, to taste
- Optional garnish: sliced green onions and toasted sesame seeds
How to Make this
1. Make the teriyaki sauce: combine 1/2 cup low sodium soy sauce, 1/4 cup packed brown sugar, 2 tbsp mirin or dry sherry, 1 tbsp rice vinegar, 2 minced garlic cloves, 1 tsp grated fresh ginger, and 1 tsp toasted sesame oil in a small saucepan over medium heat.
2. Bring sauce to a simmer, whisk 1 tbsp cornstarch with 2 tbsp cold water and stir the slurry into the simmering sauce; cook 1 to 2 minutes until thickened into a glossy glaze, then remove from heat and set aside. Taste and adjust sweetness or salt if needed.
3. Make the patties: place 1 lb ground beef in a bowl, sprinkle 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1 tbsp soy sauce over it. Gently mix just until combined, do not overwork the meat.
4. Divide beef into 4 equal portions and form into slightly wider than bun patties about 3/4 inch thick, pressing a shallow dimple in the center of each so they cook evenly. Chill in the fridge 10 to 15 minutes if you have time.
5. Preheat grill or grill pan to medium-high. Brush 2 tbsp vegetable oil on 4 pineapple rings and 1 small red onion cut into 1 1/4 inch rings so they wont stick.
6. Grill pineapple and onion first 2 to 3 minutes per side until you get char marks and theyre warmed through; remove and keep warm. You can brush some teriyaki glaze on pineapple in the last minute for more flavor.
7. Grill the patties 3 to 4 minutes per side for medium, brushing both sides with teriyaki sauce after flipping so they build a sticky glaze; if using cheese, add it in the last minute and close lid to melt.
8. Toast the brioche or burger buns on the grill cut side down for 30 to 60 seconds, watching closely so they dont burn.
9. Assemble burgers: spread mayonnaise or kewpie mayo on both bun halves if using, place the teriyaki glazed patty on the bottom bun, top with a grilled pineapple ring and a red onion ring. Spoon any extra teriyaki glaze over the patty if you want it saucier.
10. Garnish with sliced green onions and toasted sesame seeds, serve immediately. Tip: rest patties a minute or two after grilling so juices settle, and wipe excess glaze off the grill between batches to prevent burning.
Equipment Needed
1. Small saucepan
2. Whisk
3. Mixing bowl
4. Measuring cups and spoons
5. Sharp chef knife
6. Cutting board
7. Grill or heavy grill pan
8. Spatula or grill turner and tongs
9. Pastry/basting brush
FAQ
Grilled Teriyaki Burger Recipe Substitutions and Variations
- 1 lb ground beef, 80/20: swap with ground pork for a bit more juiciness, ground turkey for a leaner burger (add a touch of oil so it wont dry out), or a plant based crumble like Beyond or Impossible if you want a vegetarian option.
- 1/2 cup low sodium soy sauce (for the teriyaki): use tamari for gluten free cooking, coconut aminos for a soy free sweeter note, or regular soy sauce if you dont have low sodium on hand.
- 1/4 cup brown sugar, packed: honey or maple syrup work well as liquid sweeteners (reduce other liquids slightly), or use coconut sugar for a less sweet, more caramel flavor.
- 4 brioche or burger buns: substitute potato rolls, ciabatta or pretzel buns for a different texture, or use large butter lettuce leaves for a low carb fresh alternative.
Pro Tips
1) Chill the formed patties 10 to 15 minutes before grilling. It helps them hold together so they dont fall apart on the grill and lets the fat firm up so you get better sear and less flare ups.
2) Brush the pineapple and onion with oil, then wipe the grill grates clean and lightly oil them too. That cut down on sticking and means those char marks come fast without burning the fruit.
3) Go easy when mixing the beef. Overworking makes tough burgers. Mix just until combined, then press a shallow dimple in the center of each patty so they cook flat and evenly.
4) Save some teriyaki glaze for finishing. Brush while grilling but keep a little to spoon over right after they come off the heat so the sauce stays glossy and fresh instead of getting burned on the grill.
Grilled Teriyaki Burger Recipe
I finally nailed a Grilled Teriyaki Burger with homemade sauce and grilled pineapple that proves Pineapple Burger Recipes can actually be brilliant, not gimmicky.
4
servings
620
kcal
Equipment: 1. Small saucepan
2. Whisk
3. Mixing bowl
4. Measuring cups and spoons
5. Sharp chef knife
6. Cutting board
7. Grill or heavy grill pan
8. Spatula or grill turner and tongs
9. Pastry/basting brush
Ingredients
-
1 lb ground beef, 80/20
-
1 tsp kosher salt
-
1/2 tsp freshly ground black pepper
-
1 tbsp soy sauce (for the patties)
-
4 brioche or burger buns
-
4 pineapple rings, fresh or canned, drained
-
1 small red onion, sliced into 1 1/4 inch rings
-
2 tbsp vegetable oil (for grilling pineapple and onion)
-
For the teriyaki sauce: 1/2 cup low sodium soy sauce
-
For the teriyaki sauce: 1/4 cup brown sugar, packed
-
For the teriyaki sauce: 2 tbsp mirin or dry sherry
-
For the teriyaki sauce: 1 tbsp rice vinegar
-
For the teriyaki sauce: 2 cloves garlic, minced
-
For the teriyaki sauce: 1 tsp fresh ginger, grated
-
For the teriyaki sauce: 1 tsp toasted sesame oil
-
For the teriyaki sauce: 1 tbsp cornstarch plus 2 tbsp cold water (slurry)
-
Optional toppings: sliced cheddar or provolone cheese
-
Optional toppings: mayonnaise or kewpie mayo, to taste
-
Optional garnish: sliced green onions and toasted sesame seeds
Directions
- Make the teriyaki sauce: combine 1/2 cup low sodium soy sauce, 1/4 cup packed brown sugar, 2 tbsp mirin or dry sherry, 1 tbsp rice vinegar, 2 minced garlic cloves, 1 tsp grated fresh ginger, and 1 tsp toasted sesame oil in a small saucepan over medium heat.
- Bring sauce to a simmer, whisk 1 tbsp cornstarch with 2 tbsp cold water and stir the slurry into the simmering sauce; cook 1 to 2 minutes until thickened into a glossy glaze, then remove from heat and set aside. Taste and adjust sweetness or salt if needed.
- Make the patties: place 1 lb ground beef in a bowl, sprinkle 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1 tbsp soy sauce over it. Gently mix just until combined, do not overwork the meat.
- Divide beef into 4 equal portions and form into slightly wider than bun patties about 3/4 inch thick, pressing a shallow dimple in the center of each so they cook evenly. Chill in the fridge 10 to 15 minutes if you have time.
- Preheat grill or grill pan to medium-high. Brush 2 tbsp vegetable oil on 4 pineapple rings and 1 small red onion cut into 1 1/4 inch rings so they wont stick.
- Grill pineapple and onion first 2 to 3 minutes per side until you get char marks and theyre warmed through; remove and keep warm. You can brush some teriyaki glaze on pineapple in the last minute for more flavor.
- Grill the patties 3 to 4 minutes per side for medium, brushing both sides with teriyaki sauce after flipping so they build a sticky glaze; if using cheese, add it in the last minute and close lid to melt.
- Toast the brioche or burger buns on the grill cut side down for 30 to 60 seconds, watching closely so they dont burn.
- Assemble burgers: spread mayonnaise or kewpie mayo on both bun halves if using, place the teriyaki glazed patty on the bottom bun, top with a grilled pineapple ring and a red onion ring. Spoon any extra teriyaki glaze over the patty if you want it saucier.
- Garnish with sliced green onions and toasted sesame seeds, serve immediately. Tip: rest patties a minute or two after grilling so juices settle, and wipe excess glaze off the grill between batches to prevent burning.
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: 320g
- Total number of serves: 4
- Calories: 620kcal
- Fat: 36g
- Saturated Fat: 11g
- Trans Fat: 0.5g
- Polyunsaturated: 6g
- Monounsaturated: 18g
- Cholesterol: 75mg
- Sodium: 2650mg
- Potassium: 550mg
- Carbohydrates: 60g
- Fiber: 3g
- Sugar: 20g
- Protein: 31g
- Vitamin A: 200IU
- Vitamin C: 8mg
- Calcium: 80mg
- Iron: 3mg
