Teriyaki Burger

This post may contain affiliate links. Please read my disclosure policy.
This post may contain affiliate links. Please read my disclosure policy.

No summer is complete without this delicious teriyaki burger recipe! This burger recipe includes a sweet pineapple teriyaki sauce, grilled pineapple, plenty of veggies, swiss cheese, and lightly toasted brioche buns.

Pair this delicious teriyaki burger with this fruit salad recipe, Asian cucumber salad, or roasted sweet potatoes.

Image of the teriyaki burger ready to eat with all it's toppings and fries on the side

One of the first dates I ever went on with my husband was to Rumbi grill. They have a “kahuna burger” there that was my husband’s favorite. Essentially it’s a teriyaki burger loaded with toppings and served with a side of fries.

Today I’m sharing my own copycat version that my husband will tell you is way better than the original. 🙂 With a sweet pineapple teriyaki sauce dredged on a hot grilled burger with melty swiss cheese, caramelized pineapple, garden fresh veggies, and a buttered toasted brioche bun you really can’t go wrong.

Image of the teriyaki sauce in a bowl

Teriyaki sauce

This double purpose sauce will be basted on the burger as it cooks AND gets spooned over the burger right before eating. The Rumbi teriyaki sauce is quite sweet and so is this one. I use pineapple juice and a little brown sugar to achieve that sweetness. A touch of grated ginger, toasted sesame seeds, and a pinch of red pepper flakes round out the flavor nicely.

I recommend using a microplane to grate the ginger.

Process shot-- Image of the ground beef and seasonings being mixed together for the base meat patty

How long to grill teriyaki burgers

This will depend on how hot your grill is and how thick the patty is. I set the grill to around 400-450 degrees F and with a 4 to 4.5 inch wide patty (1 inch thick) below are the general times required:

  • Rare burgers: 125 degrees F (about 4 minutes total)
  • Medium-rare burgers: 135 degrees F (about 5 minutes total) 
  • Medium burgers: 145 degrees F (about 6-7 minutes total)
  • Well-done burgers: 160-165 degrees F (about 8 minutes total) 

The USDA recommends cooking ground meat to at least 160 degrees F, so use your personal discretion. We prefer this teriyaki burger recipe done at about 5 minutes (2 and 1/2 minutes per side, around medium-rare doneness) Be sure to check the internal temperature with a food thermometer. Insert through the side not the top for the most accurate readings.

Image of the raw beef patty showing how to shape the meat

Teriyaki burger tips

  • You always want to start with a clean grill with oiled grill grates. Use a grill brush to remove any built-up residue and then oil the grill. I do this by drenching a rolled up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates. 
  • Use a microplane to grate the ginger & garlic: this will ensure the ingredients are evenly dispersed throughout the patty.
  • Keep the meat as cold as possible. Any heat (your hands/warm environment) will melt the fat in the meat which prevents it from binding. If it doesn’t bind, it will render as it cooks and create a dry patty. Keep the meat as cold as possible and in the fridge as much as you can.
  • Make sure to handle the meat as little as possible. I like to use a tray lined with parchment paper to form the patties on.
  • Flip burgers, but never press them: once the patties are on the grill don’t press them down with a spatula. If you press the meat, it forces the fat and subsequently the flavor out of the burgers.
  • Use a large and wide metal spatula: this spatula (affiliate link) makes it so much easier to flip and remove the teriyaki burgers especially because they get a little sticky with the teriyaki sauce.

Image of the fresh pineapple circles that go on these burgers

How to grill pineapple

  • Preheat the grill to medium high heat (about 400 degrees F).
  • Prepare the grill by cleaning with a grill brush to remove any built-up residue and then oil the grill
  • Prepare the pineapple (how to cut a pineapple here) and then gently drizzle oil over the pineapple (this helps it keep from sticking)
  • Place pineapple slices on the grill and cook, flipping once in between until tender, golden, and lightly charred. About 2-4 minutes per side.
  • Let the pineapple slices stand for a minute and then they’re ready to add to your teriyaki burger!

Image of the brioche buns and other toppings along with the sauce and burger that go on this teriyaki burger all on a plate

Serving suggestions

In my opinion nothing goes better with these teriyaki burgers than sweet potato fries with ketchup or fry sauce!

A few other great side dish ideas:

Up close image of the ready to eat pineapple teriyaki burger on a plate with fries on the side

More grilling recipes:

A lot of the ingredients overlap, but have been written out twice for clearer reading.

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Teriyaki Burger

5 from 4 votes
No summer is complete without this delicious teriyaki burger recipe! This burger recipe includes a sweet pineapple teriyaki sauce, grilled pineapple, plenty of veggies, swiss cheese, and lightly toasted brioche buns.
Print Recipe

Teriyaki Burger

5 from 4 votes
No summer is complete without this delicious teriyaki burger recipe! This burger recipe includes a sweet pineapple teriyaki sauce, grilled pineapple, plenty of veggies, swiss cheese, and lightly toasted brioche buns.
Course Dinner
Cuisine American
Keyword teriyaki burger
Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 20 minutes
Total Time 55 minutes
Servings 3 burgers (recipe easily doubles/triples)
Calories 652kcal
Cost $10.36

Ingredients

Burgers

  • 1 pound 80/20 ground beef, keep very cold
  • 2 cloves garlic
  • 1 teaspoon fresh grated ginger (grate on a microplane)
  • 2 teaspoons lite soy sauce
  • Salt and pepper, to taste

Buns and Toppings

  • 2 tablespoons unsalted butter
  • 3 brioche buns
  • 2 tablespoons pineapple juice
  • 3 slices Swiss cheese
  • 6 slices fresh pineapple (+ a little vegetable oil)
  • Burger toppings: mayo, lettuce, tomatoes, red onion, teriyaki sauce (recipe below)

Sweet Teriyaki Sauce (Note 1)

  • 1 tablespoon cornstarch
  • 1/4 cup cold water
  • 1/4 cup lite soy sauce
  • 1/2 cup 100% pineapple juice
  • 3 tablespoons brown sugar
  • 1/2 teaspoon fresh grated ginger (grate on a microplane)
  • 1/2 teaspoon toasted sesame seeds
  • 1/8 teaspoon red pepper flakes, optional

Instructions

  • SWEET TERIYAKI SAUCE: Combine cornstarch and cold water. Stir with a fork until dissolved and set aside. Mix soy sauce, pineapple juice, brown sugar, and grated ginger in small saucepan over medium-low heat. Bring to a boil and then barely lower the heat and simmer until the sauce reduces, about 15 to 18 minutes. Whisk together the cornstarch water mixture again and then pour into the sauce. Stir and continue to simmer until sauce thickens, another 2-3 minutes. Remove from heat and set aside to cool.
  • PREHEAT THE GRILL: heat the grill 450 to 475 degrees F.
  • BURGERS: In a large mixing bowl, add the (cold straight from the fridge) beef, garlic, ginger, and soy sauce. Fold the meat just a few times (no longer than for 30-40 seconds) until ingredients are incorporated. Be careful to not overwork or over handle the meat.
  • SHAPE: Line a large sheet pan with two layers of parchment paper. Shape the burger patties on the tray instead of with your hands (this helps keep them from being over handled while also providing leverage to get the patties firm). Divide all the meat into 3 equal parts. Gently form each portion into a patty that is about 4 to 4 and 1/2 inches across and with 1 inch sides. Make a shallow depression in the middle (see pictures in post). The depression keeps the patty from shrinking too much and puffing up too much. Cover with plastic wrap and place in the fridge until grill is completely heated.
  • GRILL BURGERS: Prepare the fully preheated grill by cleaning with a grill brush. Generously oil the grill (I drench a roll-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates). Remove burgers from the fridge and generously salt and pepper both sides of the patties. Hold your hand 6-7 inches above the meat and sprinkle the seasoning liberally or to taste. In total, I use about 1 and 1/2 teaspoons each of salt and pepper to all the patties. In a small bowl, combine 2 tablespoons pineapple juice and 2 tablespoons of the sweet teriyaki sauce. We will baste this over the burgers.
  • PINEAPPLE: Drizzle vegetable oil over the pineapple (this helps keep it from sticking). Place pineapple slices on the heated grill and cook, flipping once in between until tender, golden, and lightly charred. About 2-4 minutes per side. Remove and set aside. OPTIONAL: grill red onions by drizzling with vegetable oil and cooking for 1-3 minutes per side or until crisp tender and lightly charred.
  • BURGER TEMPERATURES: Place patties INDENT SIDE DOWN on the grill. Cook to desired doneness: Rare burgers: 125 degrees F (about 4 minutes total) Medium-rare burgers: 135 degrees F (about 5 minutes total) Medium burgers: 145 degrees F (about 6-7 minutes total) Well-done burgers: 160 degrees F (about 8 minutes total) (We like medium rare best) Flip the burgers once during cooking, at the halfway mark. Never press down on the patties (this will make fat (flavor) escape. Use a wide metal spatula for best results in flipping and removing patties. Baste the burgers with the prepared sauce occasionally as you grill.
  • CHEESE: At the last minute of cooking time, add a slice of swiss cheese to each patty. Remove patties to a plate and cover with foil to rest for 1-2 minutes.
  • GRILL BUNS: Melt the 2 tablespoons butter and then brush (with a pastry brush) over both sides of all the buns. Set aside. When you have about 1 minute left on the cooking time for the patties, add the buttered buns to the grill (over indirect heat, alongside the edges of the grill). Watch carefully, they are toasted in about 30 seconds to a 1 minute.
  • SERVE: Assemble by adding mayo to buns and topping with lettuce, cheese covered burger patty, grilled pineapple, a spoonful (or 2 -- to personal preference) of the sweet teriyaki sauce, grilled red onions, tomatoes, and top of bun. Enjoy immediately.

Recipe Notes

Note 1: there will be more sauce than needed for the burgers. You can halve the sauce OR use it in other recipes!

Nutrition Facts

Calories: 652kcal

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Nutrition facts in teriyaki burgers

 

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5 Comments

  1. 5 stars
    Teriyaki and pineapple are so so good on a burger. I haven’t had it in too long. Yay for grilling season.

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