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.