Hawaiian Teriyaki Beef Burgers

This Hawaiian teriyaki beef burger combines the savory richness of beef with sweet, tangy pineapple and a glossy teriyaki glaze for a tropical twist on the classic burger. Perfect for summer cookouts or bringing island vibes to your dinner table any time of year.

I first made these burgers for a backyard luau themed party last summer, and they've become our go to grilling recipe. My teenagers now request them almost every weekend, claiming they're better than anything from our local burger joint.

Ingredients

• Ground beef 80/20 blend This fat ratio ensures juicy burgers that won't dry out during cooking
• Teriyaki sauce Adds umami depth and sweetness to both the patty and as a finishing glaze
• Hamburger buns Look for brioche style for extra richness or Hawaiian sweet rolls for authentic island flavor
• Fresh pineapple rings Fresh delivers the best caramelization but canned works in a pinch
• Red onion The sharp flavor mellows beautifully when caramelized and pairs perfectly with the sweet teriyaki
• Lettuce and tomato Provides freshness and texture contrast to the rich burger
• Vegetable oil Choose a neutral oil with a high smoke point for proper searing

How To Make Hawaiian Teriyaki Beef Burgers

Mix the patties

Combine ground beef with teriyaki sauce, salt, and pepper using gentle folding motions. Overworking the meat will make tough burgers, so mix just until the ingredients are incorporated. Form into four equal patties slightly larger than your buns as they will shrink during cooking.

Cook the patties

Heat oil in a large skillet or grill pan until shimmering but not smoking. Place patties in the hot pan with space between them for even cooking. Cook 4 to 6 minutes per side, depending on your preferred doneness. Brush with additional teriyaki sauce during the final two minutes to create a gorgeous glaze.

Grill the pineapple

While burgers cook, place pineapple rings on the grill or in a separate pan. Cook 1 to 2 minutes per side until you see beautiful caramelization. This step transforms the pineapple from simply sweet to complex and smoky.

Caramelize the onions

Sauté thinly sliced red onion in the same pan or a separate one until they soften and begin to brown at the edges. The natural sugars will caramelize, adding incredible depth. For extra flavor, add a splash of teriyaki sauce in the final minute.

Assemble the burgers

Place each glazed patty on a toasted bun bottom. Layer with grilled pineapple, caramelized onions, lettuce, and tomato before adding the top bun. Serve immediately while hot for the best experience.

The caramelized pineapple is truly the star ingredient in these burgers. I discovered its magic after accidentally leaving pineapple rings on the grill too long at a cookout. What seemed like a mistake turned into the most incredible flavor revelation when the natural sugars transformed into a deep, complex sweetness that perfectly complemented the savory beef.

Make Ahead Options

You can form the patties up to 24 hours in advance and store them in the refrigerator with parchment paper between each patty. This actually allows the teriyaki flavor to penetrate the meat more deeply. You can also caramelize the onions ahead of time and reheat them when ready to serve. Just save the final assembly for right before eating to maintain the perfect texture.

Clever Variations

These burgers welcome creative adaptations to suit your taste preferences. Try adding a slice of Swiss cheese during the last minute of cooking for a creamy element that balances the sweetness. For spice lovers, mix a teaspoon of sriracha into the teriyaki glaze or add thin slices of jalapeño to the burger stack. Want to make it lighter? Substitute ground turkey or chicken for the beef and use lettuce wraps instead of buns.

Serving Suggestions

These Hawaiian burgers pair beautifully with tropical sides to complete the island theme. Consider serving with sweet potato fries dusted with cinnamon, a simple pineapple coleslaw, or grilled corn on the cob brushed with a mixture of coconut oil and lime zest. For beverages, a tropical fruit punch, coconut water, or a crisp lager complements the flavors perfectly.

Recipe FAQs

→ Can I use turkey or chicken instead of beef for these burgers?

Yes, you can substitute ground turkey or chicken for the beef. Just be aware that poultry is leaner, so you may want to add 1-2 tablespoons of olive oil to the mixture to maintain juiciness. Cook the poultry burgers to an internal temperature of 165°F (74°C) for food safety.

→ How can I make these burgers gluten-free?

To make these Hawaiian Teriyaki Burgers gluten-free, use a certified gluten-free teriyaki sauce (or make your own with gluten-free tamari) and serve on gluten-free hamburger buns. You can also serve them wrapped in lettuce for a completely bun-free option.

→ Can I grill these burgers outdoors?

Absolutely! These burgers work beautifully on an outdoor grill. Preheat your grill to medium-high heat, and cook the patties for 4-5 minutes per side for medium doneness. The pineapple can also be grilled directly on the grates for those perfect char marks.

→ What sides pair well with Hawaiian Teriyaki Beef Burgers?

These burgers pair wonderfully with tropical-inspired sides like sweet potato fries, macaroni salad, coleslaw with pineapple, or a simple green salad with a sesame-ginger dressing. For a complete Hawaiian-themed meal, consider serving with coconut rice or grilled vegetables.

→ How can I make my own teriyaki sauce for these burgers?

To make homemade teriyaki sauce, combine 1/2 cup soy sauce, 1/4 cup brown sugar, 1 tablespoon honey, 1/4 cup mirin (or substitute with 2 tablespoons rice vinegar + 1 tablespoon sugar), 1 teaspoon grated ginger, and 1 clove minced garlic in a small saucepan. Simmer for 5-7 minutes until slightly thickened. For a thicker sauce, mix 1 teaspoon cornstarch with 1 tablespoon water and stir into the simmering sauce.

→ Can these burger patties be made ahead of time?

Yes, you can prepare the patties up to 24 hours in advance. Shape them, place on a plate or baking sheet lined with parchment paper, cover with plastic wrap, and refrigerate. This actually allows the flavors to meld together nicely. Let the patties sit at room temperature for about 15-20 minutes before cooking.