Grilled Teriyaki Beef Burgers with Pineapple

Name: Grilled Teriyaki Beef Burgers with Pineapple
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 4 servings
Cuisine: American
Ingredients: ⅓ cup (80 ml) low-sodium soy sauce; 3 tablespoons (45 ml) mirin; 3 tablespoons (40 g) light brown sugar, packed; 1 teaspoon (3 g) fresh ginger, finely grated; 1 clove (3 g) garlic, minced; 2 teaspoons (6 g) cornstarch, mixed with 1 tablespoon (15 ml) cold water; 1 tablespoon (15 ml) cold water; 1½ pounds (680 g) ground beef, 80% lean, cold; 2 teaspoons (6 g) fresh ginger, finely grated; 2 cloves (6 g) garlic, minced; 2 whole (30 g) scallions, thinly sliced; 1 tablespoon (15 ml) low-sodium soy sauce; ½ teaspoon (1 g) black pepper, freshly ground; 4 rings (280 g) fresh pineapple, peeled, cored, cut into ½-inch (1.25 cm) thick rings; 1 tablespoon (15 ml) neutral oil, for oiling grates and brushing buns; 4 whole (280 g) hamburger buns, split; ¼ cup (60 g) mayonnaise; 4 large leaves (40 g) butter lettuce leaves, washed and dried

From the MyKitchenBank Kitchen

Juicy beef patties seasoned with ginger and garlic, brushed with a glossy homemade teriyaki glaze, and topped with caramelized grilled pineapple, crisp lettuce, and creamy mayo on a toasted bun.

Prep: 20 min
Cook: 22 min
Wait: 15 min
Total: 57 min
Makes: 4 burgers

Save to My Kitchen Jump to recipe

Ingredients

4 servings

For the teriyaki glaze
⅓ cup (80 ml) low-sodium soy sauce
3 tablespoons (45 ml) mirin
3 tablespoons (40 g) light brown sugar, packed
1 teaspoon (3 g) fresh ginger, finely grated
1 clove (3 g) garlic, minced
2 teaspoons (6 g) cornstarch, mixed with 1 tablespoon (15 ml) cold water
1 tablespoon (15 ml) cold water
For the patties
1½ pounds (680 g) ground beef, 80% lean, cold
2 teaspoons (6 g) fresh ginger, finely grated
2 cloves (6 g) garlic, minced
2 whole (30 g) scallions, thinly sliced
1 tablespoon (15 ml) low-sodium soy sauce
½ teaspoon (1 g) black pepper, freshly ground
To serve
4 rings (280 g) fresh pineapple, peeled, cored, cut into ½-inch (1.25 cm) thick rings
1 tablespoon (15 ml) neutral oil, for oiling grates and brushing buns
4 whole (280 g) hamburger buns, split
¼ cup (60 g) mayonnaise
4 large leaves (40 g) butter lettuce leaves, washed and dried

Equipment (6)

Gas or charcoal grill (or grill pan)
Small saucepan
Large mixing bowl
Instant-read thermometer
Basting brush
Tongs and wide spatula

Steps

Before you start

Take the beef out of the fridge only when you're ready to mix; keep it cold so the patties stay tender.
Make the teriyaki glaze first so it has time to cool and thicken slightly.
Set aside a separate clean plate for cooked burgers, and a separate brush/spoon for raw-meat-contact glaze (reserve a portion of glaze for basting that never touches raw meat).
Clean and oil the grill grates well; pineapple and sugary glaze stick easily.

1
Simmer teriyaki glaze
- In a small saucepan combine ⅓ cup (80 ml) soy sauce, mirin, brown sugar, 1 teaspoon grated ginger and 1 clove minced garlic.
- Stir the cornstarch into 1 tablespoon (15 ml) cold water until smooth.
- Bring the saucepan to a gentle simmer over medium heat, whisk in the cornstarch slurry, and simmer 1–2 minutes.
+ Show details− Hide details
Ready when: Glaze coats the back of a spoon and leaves a clear line when you drag a finger through it.
Tip: Whisk the slurry just before adding; cornstarch settles quickly.
2
Cool the glaze
- Pour the glaze into a heatproof bowl and let it cool 10 minutes; it will thicken to a brushable syrup.
- Divide it in half: one half for basting the burgers, the other to spoon over at the end.
- Stir 1 tablespoon of mayonnaise-free glaze aside for the pineapple if you like.
+ Show details− Hide details
Ready when: Glaze is thick but still pourable.
3
Mix the patties
- In a large bowl, gently combine the cold beef, 2 teaspoons ginger, 2 minced garlic cloves, scallions, 1 tablespoon soy sauce and pepper with your fingertips just until evenly mixed; stop as soon as no pockets of seasoning remain.
+ Show details− Hide details
Ready when: Mixture looks evenly speckled and holds together loosely.
Tip: Overmixing makes burgers dense and tough.
4
Shape and chill
- Divide the mixture into 4 equal portions (about 6 oz/170 g each).
- Shape each into a patty about 4 inches (10 cm) wide and ¾ inch (2 cm) thick, pressing a shallow dimple in the center with your thumb.
- Place on a plate and refrigerate 15 minutes, uncovered.
+ Show details− Hide details
Ready when: Patties feel firm and cold.
Tip: The dimple stops the centers from puffing up into domes.
5
Heat the grillOven 425°F / 220°C
- Preheat the grill to medium-high, about 425°F (220°C).
- Scrape the grates clean and wipe them with a paper towel dipped in a little of the oil, held with tongs.
+ Show details− Hide details
Ready when: You can hold your hand 5 inches above the grates for only 3–4 seconds.
6
Grill the pineapple
- Brush the pineapple rings lightly with the glaze reserved for basting.
- Grill 2–3 minutes per side with the lid closed until deep golden grill marks form and the edges caramelize.
- Transfer to a plate.
+ Show details− Hide details
Ready when: Rings have dark golden-brown marks and are slightly softened.
Tip: Don't walk away; sugar burns fast.
7
Grill the burgersOven 160°F / 70°C
- Place the patties on the grill and cook 4 minutes without pressing.
- Flip once and cook 3–4 minutes more, brushing the cooked top with glaze during the last 2 minutes.
- Cook until an instant-read thermometer inserted sideways into the center reads 160°F (71°C).
+ Show details− Hide details
Ready when: Juices run clear and thermometer reads 160°F (71°C).
Tip: Never brush glaze that touched raw meat onto cooked burgers; use only the reserved portion applied after flipping.
8
Toast the buns
- Brush the cut sides of the buns lightly with oil.
- Toast them cut-side down on the cooler part of the grill for 1 minute until golden and crisp.
+ Show details− Hide details
Ready when: Cut sides are golden with light grill marks.
9
Rest burgers
- Move the burgers to a clean plate and rest 3 minutes so the juices redistribute.
+ Show details− Hide details
Ready when: Burgers are still hot with no juices pooling when lifted.
10
Assemble and serve
- Spread mayonnaise on both bun halves.
- Layer a lettuce leaf on each bottom bun, then a patty, a grilled pineapple ring, and a spoonful of the remaining glaze.
- Cap with the top bun and serve immediately.
+ Show details− Hide details
Tip: Lettuce on the bottom bun keeps it from getting soggy.

Good to know

Tips

Use 80% lean beef; leaner beef dries out on the grill.
Pat the pineapple dry before grilling for better caramelization.
Don't press down on the patties while cooking; it squeezes out the juices.
For extra tang, stir 1 teaspoon sriracha or lime juice into the mayonnaise.

Make ahead

"Make the glaze up to 5 days ahead and refrigerate in a sealed jar. Shape the raw patties up to 8 hours ahead, cover, and refrigerate."

Storage & reheating

"Room temperature: no more than 2 hours. Fridge: store assembled components separately in airtight containers up to 3 days. Freezer: cooked patties keep up to 2 months, wrapped tightly. Reheat patties in a 350°F (175°C) oven for 10–12 minutes or in a skillet over medium-low heat until steaming hot (165°F/74°C)."

Substitutions

mirin → dry sherry or rice vinegar plus ½ teaspoon extra sugar. Gives similar sweetness and acidity.
fresh pineapple → canned pineapple rings, drained and patted dry. Grill 1–2 minutes per side as they are softer.
ground beef, 80% lean → ground turkey or chicken thigh. Cook to 165°F (74°C); add 1 tablespoon oil to the mix for moisture.
hamburger buns → brioche buns or lettuce wraps. Brioche is sweeter; lettuce wraps make it gluten-free if the soy sauce is swapped for tamari.