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Teriyaki Burgers with Grilled Pineapple

Teriyaki Burgers with Grilled Pineapple

The ultimate summer dish! Teriyaki Burgers with Grilled Pineapple combine juicy, flavorful turkey patties with sweet, caramelized pineapple slices. This easy weeknight dinner is not just a meal; it's a gathering of flavors that will make your taste buds dance. Perfect for your next barbecue or family gathering!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound Ground Turkey 93% lean
  • ¼ cup Panko Bread Crumbs Whole wheat
  • 1 tablespoon Minced Fresh Garlic About 3 cloves
  • 1 tablespoon Minced Fresh Ginger
  • ½ teaspoon Ground Black Pepper
  • ¼ cup Chopped Fresh Cilantro
  • 4 rings Canned Pineapple Reserve juice for teriyaki sauce
  • 1 count Red Onion Cut into 1/2-inch-thick slices
  • 4 count Whole Wheat Hamburger Buns For serving
  • ¼ cup Reserved Pineapple Juice From canned pineapple above
  • ½ cup Low-Sodium Soy Sauce
  • 2 tablespoons Rice Vinegar
  • 1 tablespoon Honey
  • 1 teaspoon Minced Garlic About 1 clove
  • 2 teaspoons Minced Fresh Ginger
  • 1 tablespoon Cornstarch

Equipment

  • Large Pot
  • Grater
  • Mixing Bowl
  • Chef's Knife
  • Frying Pan
  • Wooden Spoon
  • Whisk

Method
 

  1. Prepare the teriyaki sauce: In a small saucepan over medium heat, combine the reserved ¼ cup pineapple juice, soy sauce, rice vinegar, honey, garlic, and ginger. Cover and bring to a boil. Once boiling, remove the lid and cook for 1 minute, stirring constantly. While you wait for the sauce to boil, whisk the cornstarch and 1 tablespoon water together in a small bowl to create a slurry. Once the sauce is boiling, add the slurry, then stir to combine. Cook for 1 additional minute until the sauce begins to thicken. Remove from heat.
  2. In a large mixing bowl, combine the ground turkey, panko, garlic, ginger, black pepper, cilantro, and 3 tablespoons of the teriyaki sauce. Mix just until combined; be careful not to compact the meat. Shape the mixture into four ¾-inch-thick patties. Place them in the refrigerator for 30 minutes to firm up.
  3. While the patties chill, set aside some of the remaining teriyaki sauce for serving and reserve the rest for grilling. Preheat the grill to medium high and lightly oil the grates.
  4. Grill the rings of pineapple and red onion slices until caramelized and tender, about 3 minutes per side for the pineapple and 4 minutes for the red onion.
  5. Next, grill the burgers for 4 minutes on the first side. Flip them, brush with the teriyaki sauce, and grill for 4 minutes on the other side. Flip again and brush the other side with sauce. Continue cooking until the burgers are cooked through and reach an internal temperature of 160 to 165 degrees F, about 10 minutes total. Remove them to a plate, cover, and let rest for 5 minutes. If desired, grill the buns for a few seconds until warm.
  6. Serve the burgers inside of the buns, brushed with reserved sauce and topped with grilled pineapple and red onion. Enjoy your perfect summer meal!

Notes

There are countless ways to customize these burgers. You can add heat with sliced jalapeños or enjoy a vegetarian option using plant-based patties. Toppings like avocado or spicy mayo can elevate the flavor, while leftover burgers store well in the fridge for quick meals.