Hawaiian Teriyaki Burgers (Print version)
Juicy beef burgers brushed with a sticky homemade teriyaki glaze, topped with caramelized grilled pineapple and melted Swiss cheese on a toasted brioche bun. Ready in 30 minutes.
# Ingredients:
For the patties
01 -
2 lbs (900 g) ground beef, 80/20
02 -
2 tablespoons soy sauce
03 -
1 tablespoon brown sugar
04 -
1 teaspoon sesame oil
05 -
2 cloves garlic, minced
06 -
1 teaspoon fresh ginger, grated
07 -
Salt and black pepper to taste
For the teriyaki glaze
08 -
1/2 cup (120 ml) soy sauce
09 -
3 tablespoons brown sugar
10 -
2 cloves garlic, minced
11 -
1 teaspoon fresh ginger, grated
12 -
1 tablespoon rice vinegar
13 -
1 teaspoon cornstarch mixed with 1 tablespoon cold water
For the build
14 -
4 fresh pineapple rings, about 1/2 inch thick
15 -
4 slices Swiss cheese
16 -
4 brioche buns, split
17 -
1 tablespoon unsalted butter, softened
18 -
4 large butter lettuce leaves
19 -
1/2 small red onion, thinly sliced
# Instructions:
01 -
Combine soy sauce, brown sugar, garlic, ginger, and rice vinegar in a small saucepan over medium heat. Add the cornstarch slurry and cook, stirring constantly, for 2-3 minutes until the glaze thickens and coats a spoon. Remove from heat and set aside.
02 -
Gently combine ground beef with soy sauce, brown sugar, sesame oil, garlic, ginger, salt, and pepper in a large bowl. Mix only until the ingredients come together. Divide into 4 portions and shape each into a patty slightly wider than the bun, pressing a shallow thumbprint into the center of each one.
03 -
Heat a gas or charcoal grill to medium-high (around 400°F) and oil the grates. Cook patties 4-5 minutes per side without pressing down on them. In the last 2 minutes, brush both sides generously with teriyaki glaze. Add Swiss cheese in the final minute, close the lid, and cook until melted and the internal temperature reads 160°F.
04 -
Place pineapple rings directly on the grill alongside the burgers. Cook 2-3 minutes per side until grill marks form and the edges begin to caramelize. Remove and set aside.
05 -
Spread softened butter on the cut sides of each brioche bun. Place cut-side down on the grill for 30-60 seconds until golden. Watch closely as they brown fast.
06 -
Layer each burger: bottom bun, a lettuce leaf, the glazed patty with melted Swiss, a grilled pineapple ring, red onion slices, and a drizzle of extra teriyaki glaze. Cap with the top bun and serve immediately.
# Good to know:
01 -
Best served immediately while the glaze is sticky and the pineapple is still warm.
02 -
The teriyaki glaze can be made up to a week ahead and stored refrigerated in a sealed jar.