Hawaiian Teriyaki Burgers
With amazing ingredients, these mouthwatering Hawaiian Teriyaki Burgers will definitely satisfy your taste buds this summer.
Ingredients
BURGER PATTIES
- 1 1/2 lbs. (750 g) lean ground beef
- 1/4 cup Panko® breadcrumbs
- 5 tbsp. onions, finely chopped and divided
- ground Himalayan sea salt, to taste
- freshly ground black pepper, to taste and divided (I always use mixed peppercorns)
- 3 tbsp. pineapple, finely chopped
- 3 tbsp. sharp white Cheddar cheese, grated
- 1/2 cup teriyaki sauce, divided see Recipe
TOPPING SAUCE
- 2 tbsp. teriyaki sauce
- 2 tbsp. Miracle Whip®
TOPPINGS
- 3 slices pineapple
- 3 slices sharp white Cheddar cheese Footnote
- 3 hamburger buns see Recipe
Directions
- In a large mixing bowl, add ground beef, breadcrumbs, 2 tbsp. onions, sea salt and black pepper. Mix the ingredients until well distributed.
- Split the ground beef mixture into two pieces; one will be smaller than the other. Take the biggest one and divide it into 3 equal pieces – these will become the patties we’ll put the stuffing in. Make an indentation in the center using either a burger press, the bottom of a small measuring cup or a glass.
- To this, add 1 tbsp. onion per patty, 1 tbsp. pineapple per patty and 1 tbsp. grated cheese per as well. Season with more black pepper before adding teriyaki sauce.
- With the remaining ground beef, form 3 patties. Place each of them on top of the stuffed patties and shape them into a burger, making sure the edges are well sealed. Place them in a large plate and cover with plastic wrap before transferring them to the fridge for at least 1 hour.
- About 15 minutes before time is up, make the topping sauce. In a small bowl, add teriyaki sauce and Miracle Whip. Stir the ingredients very well until the mixture gets smooth and set aside until needed.
- Remove the burgers from the fridge, take the plastic wrap off and let them get to room temperature, about 30 minutes.
- Place burgers on the grates, close the lid and grill them between 450ºF/235ºC to 500ºF/260ºC for 6 to 7 minutes before flipping them. Cook the burger for an additional 6 to 7 minutes as well, basting the patties generously with the remaining teriyaki sauce. Place the pineapple rings on the barbecue before closing the lid.
- Three minutes later, flip the rings and let them cook until the burgers are ready. Also 3 minutes before time is up, place the hamburger buns on the top rack to toast before closing the lid.
- About 2 minutes before everything is done, place the cheese on each patty, close the lid again and let them melt nicely.
- To assemble the burger; place the patty on the hamburger bun followed by a pineapple ring and then, top generously with the teriyaki-Miracle Whip sauce. Serve immediately
Notes
Footnote: In the video, I added 3 slices of cheese per burger when grilling. Depending on the brand you buy, you might have to add only one as long as you make sure each patty is covered.