📝 About This Recipe
Experience a masterclass in sweet and savory balance with this elevated take on a Pacific Rim classic. We combine juicy, hand-pressed beef patties with a luscious, ginger-infused homemade glaze and the smoky sweetness of charred pineapple rings. This burger isn't just fast food; it's a gourmet fusion of Japanese tradition and American comfort that hits every single taste bud.
🥗 Ingredients
The Homemade Teriyaki Glaze
- 1/2 cups Soy Sauce (low sodium preferred)
- 1/4 cups Mirin (Japanese sweet rice wine)
- 3 tablespoons Brown Sugar (packed)
- 1 tablespoon Fresh Ginger (grated or finely minced)
- 2 cloves Garlic (minced)
- 1 teaspoon Cornstarch (whisked with 1 tbsp water to make a slurry)
The Beef Patties
- 1.5 pounds Ground Beef (80/20 lean-to-fat ratio for maximum juiciness)
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Toasted Sesame Oil (mixed into the meat for aroma)
Assembly and Garnish
- 4 pieces Brioche Buns (split and lightly buttered)
- 4 slices Fresh Pineapple (rings, about 1/2 inch thick)
- 4 tablespoons Japanese Mayo (Kewpie) (or regular mayo with a pinch of sugar)
- 1/2 Red Onion (thinly sliced into rings)
- 4 leaves Green Leaf Lettuce (washed and patted dry)
👨🍳 Instructions
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1
Start by making the teriyaki glaze: In a small saucepan, combine soy sauce, mirin, brown sugar, ginger, and garlic over medium heat.
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2
Bring the sauce to a gentle simmer for 5 minutes. Whisk in the cornstarch slurry and continue to cook for 1-2 minutes until the sauce coats the back of a spoon. Remove from heat and set aside.
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3
In a large bowl, gently mix the ground beef with the sesame oil. Do not overwork the meat, as this leads to a tough burger.
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4
Divide the beef into 4 equal portions (about 6oz each) and shape them into patties roughly 1 inch thick. Make a small thumbprint indentation in the center of each to prevent bulging during cooking.
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5
Season both sides of the patties generously with kosher salt and black pepper just before they hit the heat.
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6
Preheat a cast-iron skillet or outdoor grill to medium-high heat. Lightly oil the surface.
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7
Place the pineapple slices on the grill or skillet. Cook for 2-3 minutes per side until beautiful char marks appear and the sugars caramelize. Remove and set aside.
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8
Place the beef patties on the heat. Sear for 4 minutes without moving them to develop a deep, savory crust.
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9
Flip the patties. Immediately brush the cooked side generously with your homemade teriyaki glaze.
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10
Cook for another 3-4 minutes for medium doneness. In the final minute, brush more glaze over the patties to create a sticky, lacquered finish.
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11
While the meat rests for 2 minutes, toast the buttered brioche buns on the grill or in a pan until golden brown.
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12
Assemble the masterpiece: Spread a generous dollop of Kewpie mayo on the bottom bun, followed by the lettuce and red onion.
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13
Place the glazed patty on top, followed by the grilled pineapple ring. Drizzle one last spoonful of teriyaki sauce over the pineapple before closing with the top bun.
💡 Chef's Tips
Use 80/20 ground beef; the fat content is essential to stand up to the strong flavors of the teriyaki. Don't salt the meat until right before cooking, or it will change the texture to be more like sausage. If you can't find Kewpie mayo, mix regular mayo with a dash of rice vinegar and a pinch of sugar for that authentic Japanese tang. For an extra kick, add sliced pickled jalapeños or a spread of Sriracha-mayo. Resting the meat for 2-3 minutes after cooking is vital to keep the juices inside the burger rather than on your plate.
🍽️ Serving Suggestions
Serve with Furikake Fries (French fries tossed with Japanese seasoning and sea salt). A cold Japanese Lager or a crisp Ginger Ale cuts through the richness perfectly. Side of Asian slaw with a sesame-soy vinaigrette for a refreshing crunch. Sweet potato wedges with a side of extra teriyaki sauce for dipping.