Island Burger Recipe

Make glaze

Combine 1/2 cup teriyaki sauce, 1 tablespoon brown sugar, 1 teaspoon soy sauce and 1 teaspoon rice vinegar in a small saucepan over medium heat. Stir until sugar dissolves.

In a small bowl, whisk 1/2 teaspoon cornstarch with 1 tablespoon water to make a slurry. Add slurry to the simmering teriyaki and cook 1–2 minutes until slightly thickened. Remove from heat and set aside; glaze will continue to thicken as it cools.

Make spicy mayo

In a small bowl combine 1/4 cup mayonnaise and 1/2 teaspoon sriracha (or leave out for plain mayo). Stir until smooth and refrigerate until assembly.

Divide 1 lb ground beef into four equal portions (about 4 oz each). Gently form into patties about 3.5–4 inches in diameter and roughly 3/4 inch thick. Make a shallow dimple in the center of each patty with your thumb to reduce bulging while cooking.

Season both sides of each patty with kosher salt (about 1/4 tsp per side), 1/2 tsp black pepper total (sprinkle evenly) and 1/2 tsp garlic powder distributed among patties.

Heat a cast-iron skillet or grill over medium-high heat. Add 1 tablespoon vegetable oil to the pan or brush the grill grates. When shimmering, place patties on the hot surface and cook undisturbed for 3–4 minutes.

Flip patties and brush the cooked side with some teriyaki glaze. Cook second side 3–4 minutes for medium (adjust 1–2 minutes for desired doneness). In the last 1 minute of cooking, place a slice of Swiss cheese on each patty, cover the pan briefly (or close the grill lid) to melt the cheese.

While patties cook, melt 1 tablespoon butter in a separate skillet or brush butter on pineapple rings. Over medium-high heat, grill or pan-sear pineapple rings 2–3 minutes per side until caramelized and slightly browned. During the last 30 seconds, brush a little teriyaki glaze on each ring and let it set.

Split buns and spread remaining 2 tablespoons butter on cut sides. Toast buns butter-side down in a clean skillet or on the grill 1–2 minutes until golden.

Spread a thin layer of spicy mayo on the bottom bun. Place a lettuce leaf on top of the mayo to create a moisture barrier.

Place the Swiss-topped patty onto the lettuce, then add a grilled teriyaki-glazed pineapple ring. Top with a few thin slices of red onion and pickled jalapeño slices if using.

Drizzle an extra 1–2 teaspoons of teriyaki glaze over the pineapple if you like it sweeter/saucier. Cap with the toasted top bun.

Serve immediately with lime wedges on the side (squeeze over pineapple for brightness) and any desired sides (fries or slaw).