The first time I made these burgers was for a backyard BBQ when my boys wanted something different than the usual plain cheeseburgers. Now it is my go-to for grilling nights with friends because everyone loves the balance of savory and sweet.
Ingredients
- Ground beef: 80-20 blend gives you patties that stay juicy without being greasy. Go for freshly ground if you can for the best texture.
- Teriyaki sauce: Builds that signature bold flavor. Look for one that is thick and not too salty. If possible choose a quality Japanese brand.
- Pineapple rings: Bring in that signature Hawaiian touch. Either canned for convenience or slice your own for juicier results. Pick fruit packed in juice not syrup for less sugar.
- Red onion: Melts down and turns sweet as it cooks. Choose firm onions with tight skin.
- Hamburger buns: Toasted for a sturdy base that will not turn soggy. Pick fresh bakery-style buns.
- Salt and black pepper: The basic seasoning but essential for balancing flavors. Use kosher salt and freshly ground pepper for best results.
- Vegetable oil: Helps everything brown and keeps patties from sticking. Go for a neutral oil like canola or sunflower.
- Lettuce leaves: Crisp and refreshing to balance the rich beef. Use romaine or green leaf for crunch.
- Tomato slices: For a touch of acidity and color. Pick ripe but firm tomatoes so they hold together.
Instructions
- Mix and Form Patties:
- Combine the ground beef with two tablespoons of teriyaki sauce, salt, and black pepper in a large bowl. Use gentle hands so the mixture stays tender not compacted. Shape into four evenly sized patties and press a small dimple in the center of each one. This helps them cook evenly and not puff up.
- Preheat Cooking Surface:
- Heat a tablespoon of vegetable oil in a large skillet or on a grill pan over medium-high heat. You want it hot enough that the patties sizzle right when you add them.
- Cook the Burgers:
- Place the patties on the skillet or grill. Cook without pressing down for four to six minutes per side for a nice seared crust and juicy middle. During the last two minutes, brush the remaining teriyaki sauce all over each burger for a glossy flavorful finish.
- Grill or Sear Pineapple:
- While the burgers cook, lay the pineapple rings on the grill or in a dry skillet. Let them cook for one to two minutes per side until deep golden lines appear and they smell caramelized. This step boosts both flavor and presentation.
- Caramelize the Onions:
- In the same skillet or a smaller pan add the sliced red onions. Cook over medium heat for five to seven minutes, stirring often until they soften and turn golden brown. For extra savory depth splash in a bit of teriyaki sauce in the last minute and stir through.
- Assemble the Burgers:
- Arrange the toasted bun bottoms on a plate. Top each with a hot burger patty followed by a warm pineapple ring and a pile of the caramelized onions. Add a leaf of lettuce and a slice of tomato. Finish with the top bun and serve while everything is hot and fragrant.
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