Place the ground beef in a bowl. Add kosher salt, black pepper, garlic powder, and soy sauce. Gently mix just until combined — avoid overworking. Divide into 4 equal portions (about 4 oz/110 g each) and shape into patties slightly wider than the buns, about 3/4-inch thick. Make a shallow dimple in the center of each patty with your thumb to reduce puffing while cooking.

Cook patties

Heat a large skillet or cast-iron pan over medium-high heat and lightly oil the surface or use a bit of cooking spray. When hot, add the patties, leaving space between them. Cook for 3-4 minutes without moving to get a good sear. Flip and cook another 3 minutes for medium (adjust time ±1 minute for desired doneness). In the last 1-1.5 minutes of cooking, place a slice of cheese on each patty and cover the pan with a lid to melt the cheese. Remove patties from pan and tent with foil to rest while you prepare pineapple and buns.

Toppings & Sauce

Caramelize pineapple

In the same skillet (wipe out excess oil if there's too much), melt 2 tbs butter over medium heat. Add pineapple rings in a single layer. Sprinkle brown sugar evenly over the rings and cook 2-3 minutes per side until browned and caramelized. Baste with pan juices. Remove pineapple to a plate and keep warm.

Make Aloha sauce

In a small bowl combine teriyaki sauce, mayonnaise, ketchup, Sriracha, and sliced green onions. Mix until smooth and adjust heat/sweetness to taste. If you prefer a thinner sauce, add 1 tsp water. Reserve a few teaspoons for serving and set the rest on the buns.

Prep onions

If raw red onion is strong, briefly toss the thinly sliced red onion with a pinch of salt and 1 tsp of rice vinegar (optional) and let sit 5 minutes to mellow. Drain any liquid before assembling.

Buns & Assembly

Toast buns

Lightly butter the cut sides of the brioche buns (about 2 tbs total). Heat a clean skillet or griddle over medium and toast the buns cut-side down 1-2 minutes until golden and slightly crisp. Remove from heat.

Assemble burgers

Spread about 1 tablespoon of the Aloha sauce on the bottom half of each bun. Layer lettuce leaf (if using), then the cheeseburger patty. Top each patty with a caramelized pineapple ring, a little of the reserved teriyaki-pan juices (optional, 1/2 teaspoon), and a few red onion slices. Add another drizzle of sauce on the top bun and place it on the burger. Serve immediately.

Serving suggestion

Serve the Aloha Burgers hot with extra sauce on the side, potato wedges or fries, and a crisp green salad or coleslaw. Leftover patties can be refrigerated up to 2 days.