Teriyaki Burger Recipe

Make glaze

Combine 1/4 cup soy sauce, 2 tbsp mirin, 2 tbsp brown sugar, 1 tsp rice vinegar, 1 tsp grated ginger and 1 tsp minced garlic in a small saucepan over medium heat. Stir until sugar dissolves and mixture comes to a gentle simmer, about 2–3 minutes.

Thicken glaze

Mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry. Slowly whisk slurry into the simmering sauce. Continue to simmer 1–2 minutes until glaze thickens to a honey-like consistency. Remove from heat and set aside; glaze will thicken more as it cools. Reserve about 2 tbsp for brushing during cooking and the remainder for serving.

Form patties

Place 1 lb ground beef in a bowl. Add 1 tsp soy sauce, 1/2 tsp Worcestershire, 1/2 tsp salt and 1/4 tsp black pepper. Gently mix just until combined; do not overwork. Divide into four equal portions and form into 3/4-inch-thick patties slightly wider than the buns (they will shrink when cooked). Make a shallow dimple in the center of each patty with your thumb to promote even cooking.

Cook patties

Heat a grill or a heavy skillet (cast iron preferred) over medium-high heat and brush with 1 tbsp vegetable oil. When hot, place patties on the grill/pan. Cook 3–4 minutes on the first side without moving to develop a crust. Flip and brush the cooked side with about half of the reserved teriyaki glaze (about 1 tbsp). Cook the second side 3–4 minutes for medium doneness (adjust time for preferred doneness). During the last 1–2 minutes of cooking, brush the top with remaining reserved glaze and place a slice of Swiss cheese on each patty to melt—cover briefly if using a skillet to help cheese melt. Internal temperature for medium should be 160°F (71°C).

Grill pineapple

While patties are cooking, heat a grill pan or the grill grates to medium-high. Place pineapple rings on the hot surface and cook 2–3 minutes per side until caramelized and grill marks appear. If you like, brush pineapple with a little teriyaki glaze during the last minute of grilling for extra flavor. Remove and keep warm.

Toast buns

Spread butter on cut sides of 4 buns. Toast buns cut-side down on the grill or skillet for 1–2 minutes until golden and slightly crisp.

Spread mayonnaise (if using) on the bottom bun. Place a leaf of lettuce, then the teriyaki-glazed patty with melted Swiss cheese, then a grilled pineapple ring, and a few thin slices of red onion. Top with the bun crown.

Optionally, drizzle additional teriyaki glaze over the pineapple or inside the top bun, and garnish with toasted sesame seeds and sliced scallions. Serve immediately with fries or a simple salad.