📝 About This Recipe
Transport your taste buds to the shores of Maui with this ultimate fusion of savory, sweet, and smoky flavors. This burger features a juicy, hand-pressed beef patty glazed in a ginger-garlic teriyaki sauce, topped with a flame-grilled pineapple ring that caramelizes to perfection. It’s a tropical masterpiece that balances the richness of melted provolone with the bright, acidic pop of fresh fruit and a signature spicy mayo kick.
🥗 Ingredients
The Patties
- 1.5 lbs Ground Beef (80/20 lean-to-fat ratio for maximum juiciness)
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Garlic Powder
The Glaze & Toppings
- 4 slices Fresh Pineapple (rings cut 1/2 inch thick)
- 1/2 cup Teriyaki Sauce (thick, honey-based style works best)
- 4 slices Provolone Cheese (substitute with Swiss if preferred)
- 1 small Red Onion (sliced into thin rings)
- 4 leaves Bibb Lettuce (washed and dried)
The Bun & Spread
- 4 pieces Brioche Buns (split and toasted)
- 1/4 cup Mayonnaise (Japanese Kewpie mayo recommended)
- 1 tablespoon Sriracha (adjust for desired heat)
- 2 tablespoons Butter (softened for toasting buns)
👨🍳 Instructions
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1
In a small bowl, whisk together the mayonnaise and sriracha until smooth. Cover and refrigerate to let the flavors marry while you prepare the rest of the meal.
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2
Divide the ground beef into 4 equal portions (6 oz each). Gently shape them into patties about 1/2 inch wider than your buns, as they will shrink during cooking. Press a small thumbprint indentation in the center of each patty to prevent bulging.
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3
Season both sides of the patties generously with kosher salt, black pepper, and garlic powder. Let them sit at room temperature for 10 minutes.
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4
Preheat your grill or a heavy cast-iron skillet over medium-high heat. Lightly oil the grates or pan surface.
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5
Place the pineapple rings on the grill. Cook for 2-3 minutes per side until distinct char marks appear and the fruit softens slightly. Remove and set aside.
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6
Place the beef patties on the heat. Sear for 3-4 minutes on the first side without moving them to ensure a deep brown crust forms.
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7
Flip the patties. Immediately brush the cooked side generously with the teriyaki sauce.
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8
Cook for another 3 minutes. Place a slice of provolone cheese on each patty, then top the cheese with a grilled pineapple ring. Cover the grill or pan with a lid for 1 minute to melt the cheese.
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9
While the cheese melts, butter the cut sides of the brioche buns and toast them on a flat surface until golden brown and crisp.
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10
To assemble, spread a generous layer of the sriracha mayo on the bottom bun.
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11
Layer the lettuce and red onion rings on the bottom bun to create a barrier that prevents the bread from getting soggy.
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12
Place the cheesy, pineapple-topped patty over the onions. Drizzle an extra teaspoon of teriyaki sauce over the pineapple if desired.
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13
Place the top bun on and press down gently to let the juices mingle. Serve immediately while hot.
💡 Chef's Tips
Use fresh pineapple rather than canned; the texture is firmer and the flavor is much more vibrant when grilled. Don't overwork the meat when forming patties; handling it too much leads to a tough, dense burger. Always toast your buns; the toasted surface acts as a shield against the teriyaki sauce and pineapple juices. If using a grill, keep a spray bottle of water handy for flare-ups caused by the sugar in the teriyaki glaze. Let the patties rest for 2 minutes after removing from heat to allow the juices to redistribute.
🍽️ Serving Suggestions
Pair with crispy sweet potato fries seasoned with a pinch of cinnamon and salt. Serve with a side of traditional Hawaiian macaroni salad for an authentic island experience. A cold Kona Longboard Island Lager or a sparkling hibiscus iced tea cuts through the richness perfectly. For a lighter side, a simple slaw with lime juice and cilantro complements the tropical flavors. Grilled corn on the cob with a dusting of li hing mui powder or chili-lime salt.