No matter where I’ve traveled, I’m always willing to get acquainted with a new burger.
And this was definitely the case in Hawaii. Even in the land of delicious fresh fish, kalua pig, and super fresh produce, there were so many delicious little burger joints to visit, with plenty of super fresh local beef, potato rolls, and decadent fresh produce to tempt you!
I ran into what is still my favorite Teriyaki Burger at a little grill joint called The Shack in Mililani.
Right smack in the middle of the island, not near anything {except our house at the time}, and you wouldn’t find it unless you were looking for it, and it was almost always good for a table with friends, some good burgers and brew, and a chance to watch whatever game was on.
I think it’s the taste of those memories, those salt-kissed sunny Hawaiian afternoons, that I’ve tried to recreate with this recipe as much as the burger.
But they definitely taste like good memories to me.
Throw some of these bad boys on the grill and pop open a Kona brew the next time you’re hanging out with some friends on the back deck this summer and you’ll hopefully see what I mean.
Teriyaki Burgers with Grilled Pineapple Rings
Makes 4 burgers.
What You’ll Need:
- 1 1/2 lbs ground beef
- 1/2 tsp cornstarch
- 1/4 cup cold water
- 1/4 cup soy sauce
- 1/2 cup pineapple juice
- 3 tbsp brown sugar
- 1/2 tsp ground ginger
- 1/2 tsp garlic salt
- salt + pepper to taste
- 4 slices fresh pineapple
- 4 potato rolls
- shredded lettuce leaves
- side of your choice
How to Make Them:
1. You can make these with your own teriyaki sauce, but I like making my own. To make it, start by combining the cornstarch and cold water and setting aside. In a small sauce pan over low heat, combine the soy sauce, pineapple juice, brown sugar, ground ginger, and garlic salt. Let simmer about 15 minutes, until the sauce reduces by half. Add the cornstarch mixture and simmer 2-3 more minutes. Remove from heat and let cool.
2. Place the ground beef in a large bowl. Gradually add about 1/4-1/3 cup teriyaki sauce to the ground beef, and add salt and pepper to taste. Using a large wooden spoon, work the sauce into the meat until fully combined.
Note: You want the meat to be slightly softened by the sauce but not too much, hence the “add gradually” comment.
3. Shape the ground beef into 4 patties.
4. Heat up your grill. We use a charcoal grill so the temperature varies, but we aim for about 400F. The key is getting the meat to just about 160F internal temperature. This usually only takes about 5 minutes per side.
5. When the burgers are done, grill the pineapple slices about 2 minutes each side, just enough to heat them up and caramelize the juice on the outside.
6. Toast or broil the buns until they are just slightly browned, or place them on the grill {clean part!} for about 2 minutes each.
7. Assemble the burgers – bun, burger, extra teriyaki sauce or barbecue sauce of your choice {we really like Kings Hawaiian and Newman’s Own Sweet + Spicy mixes for this}, lettuce leaves, pineapple rings, bun.
Delicious.
What burgers are hitting your grill this summer?
