Print

Grilled Pineapple Teriyaki Burgers with Sriracha Mayo

grilled pineapple teriyaki burgers - featured image
Print Recipe

A flavorful and easy-to-make burger featuring juicy grilled beef patties topped with caramelized pineapple, homemade teriyaki glaze, and creamy sriracha mayo. Perfect for summer cookouts and quick weeknight dinners.

Ingredients

Scale
  • 1 lb (450 g) ground beef (80/20 blend recommended for juiciness)
  • 1/4 cup (60 ml) finely diced onion
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • 1/4 cup (60 ml) soy sauce (for teriyaki glaze)
  • 2 tablespoons brown sugar (packed)
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated fresh ginger (optional)
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (to thicken)
  • 1 fresh pineapple, peeled and sliced into 1/2-inch rings
  • 4 burger buns (brioche recommended)
  • Lettuce leaves (optional)
  • Thinly sliced red onion (optional)
  • 1/2 cup (120 g) mayonnaise
  • 1–2 tablespoons sriracha sauce
  • 1 teaspoon lime juice

Instructions

  1. Make the Teriyaki Glaze: In a small saucepan, combine 1/4 cup soy sauce, brown sugar, honey, rice vinegar, and grated ginger over medium heat. Stir occasionally until sugar dissolves and mixture simmers. Whisk in cornstarch slurry and cook 1-2 minutes until thickened. Remove from heat and cool slightly.
  2. Prepare the Sriracha Mayo: Mix mayonnaise, sriracha sauce, and lime juice in a small bowl. Adjust sriracha to taste. Cover and refrigerate until serving.
  3. Form the Burger Patties: Combine ground beef, diced onion, minced garlic, soy sauce, black pepper, and salt in a bowl. Mix gently. Divide into 4 equal portions and shape into 3/4-inch thick patties. Make a shallow indent in the center of each patty.
  4. Prepare the Pineapple: Slice pineapple into 1/2-inch rings and pat dry with paper towels.
  5. Preheat the Grill: Heat grill or grill pan to medium-high (about 400°F / 204°C). Lightly oil grates or pan.
  6. Grill the Pineapple: Cook pineapple slices 2-3 minutes per side until caramelized with grill marks. Set aside.
  7. Grill the Burger Patties: Cook patties 4-5 minutes per side for medium doneness (internal temp 160°F / 71°C). During last minute, brush patties generously with teriyaki glaze.
  8. Toast the Buns: Place buns cut-side down on grill for 1-2 minutes until lightly toasted.
  9. Assemble the Burgers: Spread sriracha mayo on bottom bun, add lettuce if using, then teriyaki-glazed patty, grilled pineapple slice, and red onion slices. Top with other bun half and serve immediately.

Notes

Pat pineapple dry before grilling to ensure caramelization. Indent burger patties to prevent puffing. Brush teriyaki glaze in layers for best flavor. Let burgers rest 3-5 minutes after grilling. Use gluten-free buns and tamari for gluten-free option. Sriracha mayo heat can be adjusted to taste.

Nutrition

Keywords: grilled pineapple burger, teriyaki burger, sriracha mayo, summer cookout, easy burger recipe, homemade teriyaki glaze, spicy mayo, backyard barbecue

Find it online: https://cooksyla.com/grilled-pineapple-teriyaki-burgers-recipe-easy-homemade-sriracha-mayo/