Hawaiian Teriyaki Burgers with Grilled Pineapple

5 from 4 votes

Juicy Hawaiian teriyaki burgers topped with grilled pineapple and a simple homemade sauce. A fresh, flavorful burger perfect for summer grilling.

Course: Grilling

Servings: servings

Calories: 399kcal

Author: Sally Humeniuk

Combine 1 Tablespoon cornstarch in ½ cup cold water and dissolve. Set aside to thicken.
In a small saucepan, mix ½ cup soy sauce, 1 cup pineapple juice, ¼ cup brown sugar, 1 teaspoon grated ginger and 2 garlics over medium heat. Bring to a boil and simmer until sauce reduces, about 15 to 20 minutes.
Add cornstarch and water mixture, simmer until thick, about 5 minutes. Remove from heat and set aside to cool.

Combine 2 pounds ground beef with ½ cup grated carrots, ½ cup scallions, ½ jalapeño pepper, 1 teaspoon ginger, 1 Tablespoon soy sauce and 1 teaspoon sriracha sauce. Mix throughout but don't overwork the mixture so the patties don't get tough. Form 8 equal sized patties.

Place the patties on the hot grill and cook until they reach desired doneness, grilling the pineapple next to the patties during the last 5 minutes or so. Optionally, you could brush a little teriyaki sauce on the pineapple slices as they grill.
To serve, place a piece of lettuce on the bottom of each burger bun. Top with the cooked burger and 1 Tablespoon (or more) of teriyaki sauce, top with grilled pineapple and any other fixings you want to include.

Don’t overmix the meat
Mix just until combined to keep the burgers tender and juicy.

Sauce thickens as it cools
If it seems a little thin at first, let it sit a few minutes—it will continue to thicken.

Fresh pineapple is best (but canned works)
Use pineapple packed in juice, not syrup, and pat dry before grilling for better caramelization.

Oil the grill grates
This helps prevent sticking, especially with the pineapple.

Make ahead option
The teriyaki sauce can be made 2–3 days in advance and reheated before serving.