Pineapple Teriyaki Burgers

Pineapple teriyaki burgers take the everyday backyard patty and give it a Hawaiian-meets-Tokyo wardrobe change. Lean ground beef gets seasoned with beefy onion soup mix and a splash of reserved pineapple juice, which keeps the patties moist and adds just enough sweetness to play off the savory teriyaki ginger marinade.

The move that makes this burger is pressing canned pineapple rings directly into the tops of the raw patties before they hit the grill. The pineapple sears right onto the meat, picking up smoky char while the natural sugars caramelize into sticky golden edges.

A quick wasabi-soy mayo, stirred together while the burgers cook, brings the heat that ties everything together. Pile it all on toasted whole wheat buns with crisp lettuce, ripe beefsteak tomato, and thinly sliced red onion.

Pro Tips

• Form patties slightly larger than your buns since beef shrinks as it cooks. A shallow dimple in the center prevents the puffed-meatball look.
• Drain those pineapple rings well and pat them dry, otherwise excess juice causes flare-ups on the grill.
• Start with cold patties on a hot, well-oiled grate so the meat releases cleanly when you flip. Eight minutes per side gets you a juicy medium.
• Mix the wasabi mayo at least 10 minutes ahead so the heat blooms into the mayonnaise instead of hitting you all at once.

Variations

• Swap ground beef for ground turkey or chicken and add a teaspoon of sesame oil to keep things juicy.
• Use fresh pineapple slices instead of canned for brighter, less sweet flavor and even better grill marks.
• Skip the bun and serve the patties over rice with the wasabi mayo drizzled on top for a teriyaki rice bowl spin.