Hawaiian Burger Teriyaki Pineapple (Print Version)
# Ingredients:
→ Burger Patties
01 -
450 g ground beef (80/20 lean-to-fat ratio)
02 -
1 tablespoon soy sauce
03 -
2 tablespoons teriyaki sauce
04 -
0.25 teaspoon ground ginger
05 -
1 teaspoon garlic salt
→ Toppings and Buns
06 -
1 can sliced pineapple, drained
07 -
1 large red onion, sliced into 1.25 cm thick rings
08 -
4 slices mozzarella cheese
09 -
4 burger buns
10 -
Additional teriyaki sauce, for drizzling
# Instructions:
01 -
Preheat grill to medium-high heat and apply cooking spray to grates. In a large bowl, combine ground beef, 2 tablespoons teriyaki sauce, soy sauce, ground ginger, and garlic salt. Mix gently until evenly incorporated. Shape mixture into 4 patties, creating a shallow dimple in the center of each.
02 -
In a separate bowl, toss the drained pineapple slices and red onion rings with several tablespoons of teriyaki sauce to coat.
03 -
Grill burger patties for approximately 4 minutes per side, or until internal temperature reaches at least 63°C. During the final minutes of grilling, place a mozzarella slice atop each patty to melt. Concurrently, grill pineapple rings, onion slices, and split burger buns for about 2 minutes per side until marked and softened.
04 -
Transfer cooked patties, pineapple, onions, and buns from the grill and let the patties rest for 5 minutes. Place each burger patty on the bottom half of a bun, layer with grilled onions and pineapple, drizzle with additional teriyaki sauce, and cap with the top bun. Serve immediately.
# Notes:
01 -
Creating a dimple in each patty helps maintain an even shape and prevents shrinking during grilling.
02 -
Letting the cooked patties rest before assembly preserves juiciness.