Hawaiian Teriyaki Burgers with Pineapple Salsa
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!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 burgers
- Category: Dinner
- Method: Grill
Ingredients
Units
Teriyaki Burgers
- 2 pounds 85-90% lean ground beef
- 1 1/2 cup teriyaki sauce, divided (1 cup and 1/2 cup)
- 1/2 cup chopped fresh cilantro
- 1 1/4 teaspoons salt
- 3/4 teaspoon black pepper
- optional: 6 slices pepper jack cheese
Pineapple Salsa
- 2 cups chopped pineapple
- 1 jalapeño, diced, deveined and deseeded
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped red onion or shallot
- 1 lime, juiced
- 1/8 teaspoon (a pinch) salt
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, 3/4 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 1/2 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 1/4 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 1/2 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.
