Description
Juicy grilled burgers topped with sweet pineapple and a homemade teriyaki sauce.
Ingredients
Scale
- 1 pound ground beef (80/20, keep very cold)
- 2 cloves garlic
- 1 teaspoon fresh ginger (grate on a fine grater)
- 2 teaspoons reduced-sodium soy sauce
- Salt and pepper
- 2 tablespoons unsalted butter
- 3 brioche buns
- 2 tablespoons pineapple juice
- 3 slices Swiss cheese
- 6 slices fresh pineapple (plus a little vegetable oil)
- Toppings as desired (see note 1)
- 1 tablespoon cornstarch
- 1/4 cup cold water
- 1/4 cup reduced-sodium soy sauce
- 1/2 cup 100% pineapple juice
- 3 tablespoons brown sugar
- 1/2 teaspoon fresh ginger (grated on a fine grater)
- 1/2 teaspoon toasted sesame seeds
- 1/8 teaspoon red pepper flakes (optional)
Instructions
- 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 pan over medium-low heat. Bring to a boil, then lower the heat and simmer until the sauce reduces, about 15–18 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.
- Heat grill to 450–475°F.
- In a large mixing bowl, add (cold, straight from the fridge) beef, garlic, ginger, and soy sauce. Mix the meat just a few times (no longer than 30–40 seconds) until ingredients are incorporated. Be careful to not overwork or overhandle the meat.
- 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 much or puffing up too much. Cover with plastic wrap and refrigerate until the grill is completely heated.
- Prepare the preheated grill by cleaning with a grill brush. Generously oil the grill (I drench a roll-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates). Remove burgers from the fridge and, holding your hand 6–7 inches above the meat, sprinkle salt and pepper liberally on both sides of the patties. In total, I use about 1 and 1/2 teaspoons each of salt and pepper to all the patties. In a small bowl, combine 2 tablespoons pineapple juice and 2 tablespoons sweet teriyaki sauce. We will baste this over the burgers.
- Drizzle vegetable oil over the pineapple (this helps keep it from sticking). Place pineapple slices on the heated grill and cook, flipping once, until tender, golden, and lightly charred—about 2–4 minutes per side. Remove and set aside. Optionally grill red onions by drizzling with vegetable oil and cooking 1–3 minutes per side or until crisp-tender and lightly charred.
- Place patties indented side down on the grill. Cook to desired doneness: Rare burgers: 125°F (about 4 minutes total) Medium-rare burgers: 135°F (about 5 minutes total) Medium burgers: 145°F (about 6–7 minutes total) Well-done burgers: 160°F (about 8 minutes total) (I like medium-rare best). Flip the burgers once during cooking, at the halfway mark. Never press down on the patties (this will make fat and flavor escape. Use a wide, metal spatula for best results. Baste the burgers with the prepared sauce occasionally as you grill.
- In the last minute of cooking time, add a slice of cheese to each patty. Remove patties to a plate and cover with foil to rest for 1–2 minutes.
- Melt 2 tablespoons butter, then brush (with a pastry brush) over both sides of all the buns. Set aside. When you have about 1 minute left on the cooking time for the patties, add buttered buns to the grill (over indirect heat, alongside the edges of the grill). Watch carefully; they toast in about 30 seconds to 1 minute.
- Assemble by adding mayo to buns and topping with lettuce, cheese-covered burger patty, grilled pineapple, a spoonful (or 2—to personal preference) of sweet teriyaki sauce (see note 2), grilled red onions, tomatoes, and the top of the bun. Enjoy immediately.
Notes
- For best results, make sure your beef is very cold when mixing the ingredients.
- Feel free to add any additional toppings you enjoy, such as avocado or your favorite sauces.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 burger
- Calories: 600
- Sugar: 10g
- Sodium: 900mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg