Pineapple Teriyaki Cheeseburger Recipe

Pineapple Teriyaki Burger What Molly Made

WEBMay 3, 2024 · In a large mixing bowl, combine the garlic, fresh ginger, soy sauce or coconut aminos, pineapple juice, and honey in a large bowl. …

Rating: 4.8/5(5)
1. In a large bowl, mix ground beef with coconut aminos/soy sauce, paprika, chili powder, garlic and ginger. Form into 4, ½ inch thick (4 ounce) patties.
2. Heat grill to medium high (375°-400°F). Grill 5-6 minutes on the first side. Don’t move burgers once on the grill to get good grill marks. Cook 4-5 minutes on the other side. Use an internal thermometer to check the doneness of the burgers. The internal temperature should reach 160°F for medium. Allow burgers to rest for 5 minutes before serving.
3. Once the burgers are on the grill, add the pineapple and red onion and cook until caramelized, about 4 minutes on each side.
4. Remove everything from the grill to get ready to serve. While it’s all resting, make the sriracha mayo. Mix the paleo mayo with the sriracha using a whisk or spoon.

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Teriyaki Burger {With Grilled Pineapple!} Chelsea's …

WEBAug 1, 2019 · Grill Prep: Heat to 450-475°F. Form Patties: Combine beef, garlic, ginger, soy sauce, salt, pepper, and shape into patties. Grill: …

1. SWEET TERIYAKI SAUCE: Combine cornstarch and cold water. Stir with a fork until dissolved and set aside. Mix soy sauce, pineapple juice, brown sugar, and grated ginger in a small saucepan over medium-low heat. Bring to a boil and then lower the heat and simmer until the sauce reduces, about 15 to 18 minutes. Whisk together the cornstarch-water mixture again and pour into the pan. Stir and continue to simmer until sauce thickens, another 2-3 minutes. Remove from heat and set aside to cool.
2. PREHEAT THE GRILL: Heat the grill to 450 to 475 degrees F.
3. BURGERS: In a large mixing bowl, add the (cold straight from the fridge) beef, garlic, ginger, and soy sauce. Mix the meat just a few times (no longer than for 30-40 seconds) until ingredients are incorporated. Be careful to not overwork or overhandle the meat.
4. SHAPE: Line a large sheet pan with two layers of parchment paper. Shape the burger patties on the tray instead of with your hands (this helps keep them from being over handled while also providing leverage to get the patties firm). Divide the meat into 3 equal parts. Gently form each portion into a patty that is about 4 to 4 and 1/2 inches across and with 1-inch sides. Make a shallow depression in the middle (see pictures in the post). The depression keeps the patty from shrinking too or puffing up too much. Cover with plastic wrap and refrigerate until the grill is completely heated.

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Teriyaki Burgers with Grilled Pineapple – WellPlated.com

WEBJul 7, 2017 · Preheat the grill to medium high and lightly oil the grates. Grill the rings of pineapple and red onion slices until caramelized and tender, …

1. Prepare the teriyaki sauce: In a small saucepan over medium heat, combine the reserved 1/4 cup pineapple juice, soy sauce, rice vinegar, honey, garlic, and ginger. Cover and bring to a boil. Once boiling, remove the lid and cook for 1 minute, stirring constantly. While you wait for the sauce to boil, whisk the cornstarch and 1 tablespoon water together in a small bowl to create a slurry. Once the sauce is boiling, add the slurry, then stir to combine. Cook for 1 additional minute, until the sauce begins to thicken. Remove from heat.
2. In a large mixing bowl, combine the ground turkey, panko, garlic, ginger, black pepper, cilantro, and 3 tablespoons teriyaki sauce. Mix just until combined, and be careful not to compact the meat. Shape into four 3/4-inch-thick patties. Place in the refrigerator for 30 minutes.
3. Set aside some of the remaining teriyaki sauce for serving, reserving the rest for grilling. Preheat the grill to medium high and lightly oil the grates. Grill the rings of pineapple and red onion slices until caramelized and tender, about 3 minutes per side for the pineapple and 4 minutes for the red onion. Grill the burgers for 4 minutes on the first side, flip, then brush with sauce. Grill 4 minutes, then flip again and brush the other side with sauce. Continue cooking until the burgers are cooked through and reach an internal temperature of 160 to 165 degrees F, about 10 minutes total. Remove to a plate, cover, and let rest 5 minutes. If desired, grill the buns.
4. Serve the burgers inside of the buns, brushed with reserved sauce and topped with grilled pineapple and red onion.

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