Teriyaki Pineapple Burger

Imagine biting into a burger that transports you straight to a Hawaiian luau - juicy beef glazed with sweet-savory teriyaki sauce, topped with perfectly grilled pineapple that caramelizes at the edges, and melty mozzarella that brings it all together. This Hawaiian Burger isn't just another burger recipe; it's a vacation for your taste buds that brings the spirit of the islands to your backyard grill.

Last weekend, I made these for a family barbecue, and my brother-in-law, who usually sticks to traditional cheeseburgers, went back for seconds. The secret? Taking the time to properly marinate both the meat and the pineapple.

Essential Ingredients and Selection Tips

• Ground Beef - Choose 80/20 for the perfect balance of lean meat and fat. I've tried leaner blends, but they just don't deliver the same juicy result
• Pineapple - Fresh is amazing, but quality canned rings work great too. Just make sure to pat them dry before grilling to achieve better caramelization
• Teriyaki Sauce - Look for a thicker variety that will glaze nicely. I prefer ones with visible garlic and ginger bits
• Red Onion - Choose firm, heavy onions with tight, shiny skin for the sweetest flavor when grilled
• Mozzarella - Fresh mozzarella can make the burger too wet; stick with good quality sliced mozzarella

Through countless grill sessions, I've learned that the quality of your teriyaki sauce makes a huge difference in the final flavor.

Detailed Cooking Instructions

1. Patty Preparation

Start with cold ground beef and handle it gently - overworking makes tough burgers. Mix in the soy sauce, teriyaki sauce, ginger, and garlic salt with light folding motions. Form into patties slightly larger than your buns (they'll shrink while cooking). Make a deep thumbprint in the center of each - this prevents the dreaded burger dome that makes toppings slide off.

2. Pineapple and Onion Treatment

While your grill preheats, brush your pineapple rings and onion slices with teriyaki sauce. Let them marinate for just 10-15 minutes - any longer and the onions can become too soft. If using canned pineapple, pat the rings dry first so they'll caramelize better on the grill.

3. Grilling Method

Once your grill hits medium-high (about 400°F), clean and oil the grates well. Place your burgers on the hottest part of the grill and resist the urge to press them down or move them around. After about 4 minutes, when they release easily from the grates, flip once and only once.

4. Topping Assembly

Add pineapple and onions to a cooler part of the grill. They'll need about 2-3 minutes per side - look for those beautiful grill marks and slight char at the edges. Add cheese to the burgers in the last minute of cooking.

5. Final Construction

Toast those buns on the outer edges of the grill - it takes just a minute but makes a huge difference. Build your burgers immediately while everything's hot.

Pin it

I learned about the importance of the meat temperature the hard way - room temperature beef sticks to the grill and falls apart.

Temperature Control

For medium burgers, cook to 145°F. The temperature will rise another 5 degrees while resting. If you don't have a thermometer, use the touch test - medium should feel like pressing the base of your thumb.

Pin it

Make-Ahead Strategy

You can form patties up to 8 hours ahead and refrigerate them with wax paper between each one. Mix your teriyaki glaze and prep toppings in advance too.

Grill Management

Create heat zones on your grill - hot for the burgers, medium for the pineapple and onions, and a cool zone for toasting buns.

Chef's Essential Tips

• Chill your patties for 20 minutes before grilling - this helps them hold together better
• Keep a spray bottle of water handy for flare-ups from the teriyaki sauce
• When adding cheese, close the grill lid to help it melt perfectly

Pin it

Final Thoughts

These Hawaiian Burgers have become my signature grilling recipe, perfect for those times when you want to serve something a little different but still crowd-pleasing. The combination of sweet grilled pineapple, savory teriyaki-infused beef, and melty cheese creates a burger that's both familiar and exotic. Whether you're hosting a summer BBQ or just craving something special for dinner, these burgers bring a taste of the islands to your table with every bite.

Frequently Asked Questions

→ Why make a dimple in burgers?

Prevents them from puffing up while cooking

→ Can I use fresh pineapple?

Yes, cut into 1/2-inch thick rings

→ Why 80/20 ground beef?

Fat content keeps burgers juicy while grilling

→ Can I make these ahead?

Form patties up to 2 days ahead and refrigerate

→ What temperature for burgers?

Cook to internal temperature of at least 145°F