Hawaiian Pineapple Burger
These burgers combine savory teriyaki-glazed beef patties with grilled pineapple and turkey ham, creating a sweet and smoky tropical flavor perfect for summer grilling.
Equipment
- 1 grill or grill pan for cooking pineapple and burgers
- 1 saucepan for making teriyaki sauce
- 1 mixing bowl for seasoning and forming beef patties
Ingredients
- 1/2 cup low-sodium soy sauce
- 1/4 cup brown sugar
- 2 tablespoons honey
- 1 tablespoon grated fresh ginger
- 2 garlic cloves minced
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 1/2 lbs ground beef
- Salt and black pepper to taste
- 4 pineapple rings fresh or canned, drained
- 4 burger buns toasted
- 4 slices turkey ham
- 4 slices cheddar cheese
- Lettuce leaves
- Sliced red onion optional
- Mayonnaise optional
Instructions
- In a saucepan over medium heat, combine soy sauce, brown sugar, honey, grated ginger, and minced garlic. Stir and simmer until sugar dissolves.
- Add the cornstarch slurry and cook, stirring, until the sauce thickens, about 2–3 minutes. Remove from heat and let it cool.
- Season the ground beef with salt and black pepper. Form into 4 equal patties with a shallow indent in the center.
- Preheat the grill or grill pan to medium-high heat. Grill pineapple rings for 2 minutes per side until caramelized. Set aside.
- Grill the beef patties for 4–5 minutes per side, or until desired doneness. Add a slice of cheddar cheese during the last minute to melt.
- Grill turkey ham slices briefly just to warm through.
- Assemble each burger with a toasted bun bottom, lettuce, teriyaki-glazed beef patty with melted cheese, turkey ham, grilled pineapple, and optional red onion.
- Drizzle additional teriyaki sauce over the toppings and spread mayonnaise on the top bun if desired. Close the burger and serve.
Notes
- Use fresh pineapple for best flavor and texture.
- Double the teriyaki sauce to keep leftovers for up to a week.
- This sauce is excellent on chicken or rice bowls too.