Fire up the grill for these homemade teriyaki burgers! These juicy burgers burst with fresh Hawaiian flavors, featuring fresh cilantro and teriyaki sauce mixed into the beef patties and brushed on top. Finished with a sweet and spicy pineapple salsa– these teriyaki burgers are sure to become a favorite!
In This Post
A few weeks ago I made a batch of what I believe to be the best teriyaki burgers ever. Or at least the best teriyaki burgers I've ever had. These were a massive hit and quickly approved from those who tried it– so juicy and incredible flavor. This burger recipe wasn't even on the menu initially either but I had to share after how easy they were to pull together.
Why You'll Love These Teriyaki Burgers
- Easy recipe, nothing complicated
- Minimal ingredients for the burger patties– only 5!
- Incredibly juicy
- Bursting with flavor from fresh cilantro and layers of teriyaki sauce
- Sweet and slightly spicy from the fresh pineapple salsa
- Use store-bought teriyaki sauce or make your own
- Recipe can easily be doubled to feed more
5 Ingredient Burger Patties
- Ground Beef: The most important ingredient is the ground beef. I usually use 85-90% lean ground beef. The higher percentage, the leaner the meat which can result in a drier burger. For best results, stick around 87% lean. Remember, fat adds flavor! You can also use ground chicken or ground turkey– see the recipe notes for substitutions.
- Teriyaki Sauce: Adding the teriyaki sauce into the beef patties not only adds moisture but also adds so much incredible flavor. Use store-bought or make your own– delicious either way!
- Cilantro: Adding a bit of freshness elevates these burgers.
- Salt: Adds essential flavor.
- Pepper: Adds essential flavor.
3 Success Tips for Making Grilled Teriyaki Burgers
- Use Room Temperature Beef: It's much easier to mix room temperature ground beef than cold. I recommend setting the ground beef out for 15-30 minutes before combining.
- Use a Burger Mold: While I'm not a fan of kitchen gadgets, even if you're not a regular burger maker, using a burger mold to ensure that each burger is the same thickness for even cooking.
- Let the Burgers Cook Uninterrupted: Once place the burgers to the grill and brush them with teriyaki sauce, leave them alone until they need to be flipped. I know it can be tempted to press down on the burgers but DON'T! Pressing down on the burgers will release their juices resulting in dry burgers.
Variations & Substitutions
This is a very forgiving burger recipe– so versatile and there are some variations and substitutions you can make as needed.
- Ground Meat: I've made this recipe with ground beef, chicken and turkey. Each are delicious– highly recommend trying them all!
- Teriyaki Sauce: Make your life easier and grab store-bought or pre-make it so it's on hand. Remember, the teriyaki sauce is IN the burger so use one that you know you like. Sometimes I add a pinch of red pepper flakes for an extra kick!
- Pineapple Salsa: Not everyone loves pineapple or can get fresh pineapple. You can use canned pineapple in water or use fresh peaches!
More Burger Recipes
- Ridiculously Good Bacon Cheeseburgers
- Cheddar Jalapeño Turkey Burgers
- The Best Veggie Burgers That I've Ever Had
- Homemade Turkey Burgers
Hawaiian Teriyaki Burgers with Pineapple Salsa
Description
Fire up the grill for these homemade teriyaki burgers! These juicy burgers burst with fresh Hawaiian flavors, featuring fresh cilantro and teriyaki sauce mixed into the beef patties and brushed on top. Finished with a sweet and spicy pineapple salsa– these teriyaki burgers are sure to become a favorite!
Ingredients
Teriyaki Burgers
- 2 pounds 85-90% lean ground beef
- 1 ½ cup teriyaki sauce, divided (1 cup and ½ cup)
- ½ cup chopped fresh cilantro
- 1 ¼ teaspoons salt
- ¾ teaspoon black pepper
- optional: 6 slices pepper jack cheese
Pineapple Salsa
- 2 cups chopped pineapple
- 1 jalapeño, diced, deveined and deseeded
- ½ cup chopped fresh cilantro
- ½ cup chopped red onion or shallot
- 1 lime, juiced
- ⅛ teaspoon salt, a pinch
Instructions
- Preheat the grill to high to around 500°F-550°F. Line a baking sheet or plate with parchment paper. Combine the ground beef, ¾ cup teriyaki sauce, cilantro, salt and pepper in a large bowl and mix together until combined. The best (and easiest) way to do this is with your hands– you can also use a wooden spoon or rubber spatula.
- Divide the ground beef mixture into 6 sections, roughly a heaping ½ cup for each. Form each patty freeform or use a burger mold– each patty should be around 4-5 inches wide (about 1 inch larger than the bun as the burgers shrink when they cook.) Place each formed patty onto the lined baking sheet while you form the remaining. Spoon ¼ cup teriyaki sauce in a small bowl and lightly brush the tops of the patties with teriyaki sauce.
- Place the burger patties (brushed side down) on the heated grill and lightly brush the other side with teriyaki sauce. Cook for 5 minutes with the lid closed. Flip the burgers and cook covered for an additional 4-5 minutes or until a meat thermometer reads 150°F. The total time is around 9-10 minutes for medium well. About 1 minute before the burgers finish, brush with teriyaki sauce. If adding cheese, place a slice of cheese on top of the burger after you brush it with teriyaki sauce. Set the cooked burgers on a baking sheet or plate covered with aluminum foil and allow them to rest for 2-3 minutes. The allows the juices to redistribute throughout the burger. The patties will not stick to a clean, well-oiled surface or grill. See other cook times in the recipe notes below.
- In a small bowl combine the pineapple, jalapeño, cilantro, red onion, lime juice and salt and stir together. This can be done while the burgers are on the grill or while the burgers rest.
- Serve on a toasted hamburger bun with spoonful of remaining ½ cup teriyaki sauce and pineapple salsa. Leftover burgers stay fresh in the refrigerator for up to 5 days.
Notes
- Make Ahead Instructions: You can shape the burger patties up to 2 days in advance. Place parchment paper between each and store in an airtight container or bag. The pineapple salsa can be made up to 3 days in advance.
- Freezing Instructions: Uncooked burger patties can be frozen for up to 3 months. Place parchment paper between each and store in a freezer-safe airtight container or bag. Thaw overnight in the refrigerator and cook as directed in step 3, or you can grill them frozen for an additional few minutes. The cooked burgers can be frozen for up to 3 months— allow them to cool completely then place parchment paper between each and store in a freezer-safe airtight container or bag. Thaw in the refrigerator overnight. Heat up to your liking.
- Ground Beef: The leaner the ground beef, the more dry the burger will be. I recommend around 85-90% lean for the best results.
- Teriyaki Sauce: You can use store-bought or make your own– delicious either way!
- Pineapple Salsa: You can use fresh or canned pineapple in water– I've used both.
- Cook Times: You can use the following temperatures depending on preference (1) medium-rare 130-135°F, (2) medium 140-145°F, (3) medium-well 150-155°F (4) well done 160°F.
Nutrition
Calories: 427kcal | Carbohydrates: 21g | Protein: 33g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 3435mg | Potassium: 721mg | Fiber: 2g | Sugar: 16g | Vitamin A: 262IU | Vitamin C: 31mg | Calcium: 58mg | Iron: 5mg
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