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Pineapple Teriyaki Burger Recipe

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4.1 from 73 reviews

This Pineapple Teriyaki Burger recipe combines juicy, flavorful beef patties infused with garlic, ginger, and teriyaki-inspired seasonings, grilled to perfection alongside caramelized pineapple and red onion slices. Topped with a spicy sriracha mayo and fresh greens, this burger offers a delightful balance of sweet, savory, and spicy flavors perfect for a quick and tasty meal.

  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

For the Burger Patties

  • 2 Tablespoons coconut aminos or soy sauce
  • 1 teaspoon paprika
  • 3/4 teaspoon chili powder
  • 2 cloves fresh garlic, minced (or ½ teaspoon garlic powder)
  • 2 teaspoons fresh ginger, minced
  • 1 teaspoon honey
  • 1 Tablespoon pineapple juice
  • 1 lb 80% lean ground beef (preferably ground chuck)

For Grilling and Toppings

  • Coconut oil or olive oil for brushing grill/skillet
  • 4 pineapple slices (fresh or canned)
  • ½ red onion, cut into 1/2 inch thick rounds
  • Kosher salt and black pepper to taste

For the Sriracha Mayo

  • ½ cup paleo mayo (homemade or store bought)
  • ½ – 1 teaspoon sriracha (adjust to spice preference)

To Serve

  • Butter lettuce leaves
  • Cilantro or green onion
  • Hamburger buns (lettuce bun, gluten free bun, or regular bun of choice)

Instructions

  1. Prepare Burger Mixture: In a large mixing bowl, combine the minced garlic, fresh ginger, coconut aminos or soy sauce, pineapple juice, and honey. Mix these ingredients well to create a flavorful marinade base for the beef.
  2. Form Patties: Add the ground beef to the marinade mixture. Use your hands to gently incorporate the liquid ingredients into the beef and form four evenly sized patties, each about ½ to ¾ inch thick, roughly 4 ounces each. Handle the meat gently to maintain juiciness.
  3. Preheat Grill: Heat your grill to medium-high, approximately 375°-400°F. Make sure the grilling surface is clean and lightly brushed with coconut or olive oil to prevent sticking.
  4. Grill Patties: Place the burger patties on the grill. Cook the first side for 4-5 minutes without moving them to develop good grill marks. Flip and grill the other side for another 4-5 minutes. Check the internal temperature using a meat thermometer; it should read 160°F for medium doneness. Remove and let rest for 5 minutes to retain juices.
  5. Grill Pineapple and Onion: While the burgers cook, place the pineapple slices and red onion rounds on the grill. Cook each side for about 4 minutes or until caramelized and slightly charred, enhancing their natural sweetness.
  6. Make Sriracha Mayo: In a small bowl, whisk together the paleo mayo and sriracha until smooth. Adjust the amount of sriracha to your preferred spice level.
  7. Assemble the Burgers: To serve, layer the rested burger patties on your chosen buns or lettuce wraps. Top with grilled pineapple, red onion, a dollop of sriracha mayo, and fresh cilantro or green onions for added flavor and freshness.

Notes

  • You can substitute coconut aminos with soy sauce if desired for a more traditional teriyaki flavor.
  • Adjust the sriracha in the mayo to suit your heat preference, starting with less and adding more as needed.
  • For a gluten-free option, serve burgers on gluten-free buns or lettuce wraps.
  • Use freshly grilled pineapple to enhance the natural sweetness, but canned pineapple slices can be used in a pinch.
  • Letting burgers rest after grilling is important to lock in juices for a more flavorful bite.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Main Dish
  • Method: Grilling
  • Cuisine: American

Find it online: https://allyumcooks.com/pineapple-teriyaki-burger-recipe/