If you’re looking to level up your next cookout or weeknight dinner, these teriyaki burgers are one of my favorite summer grilling recipes. They start with juicy 85/15 ground beef that’s seasoned with fresh garlic, ginger, coconut aminos, and green onion for tons of flavor in every bite.
After a quick trip to the grill, the burgers are brushed with teriyaki sauce, topped with sweet grilled pineapple, crisp butter lettuce, and fresh red onion, then served on gluten-free brioche buns for an easy gluten-free dinner everyone will love.
Why You’ll Love These Teriyaki Burgers
These Hawaiian teriyaki burgers are built for big flavor without a complicated ingredient list. Using 85/15 ground beef keeps the patties naturally juicy, while garlic and ginger add fresh, bold flavor and coconut aminos bring that savory-sweet balance.
Grilled pineapple adds natural sweetness and pairs perfectly with the teriyaki glaze, while crisp lettuce and red onion keep every bite fresh. With around 35 grams of protein per serving, they’re a satisfying, high-protein dinner that’s perfect for backyard BBQs, summer gatherings, or an easy family meal.
What to Serve with Hawaiian Teriyaki Burgers
Round out your meal with a few fresh summer side dishes. I love serving these grilled teriyaki burgers with one (or two) of these favorites:
- Easy Watermelon Salad with Feta & Cucumber
- Corn and Tomato Summer Salad
- Gameday Garlic Fries
- Mom’s Famous Potato Salad (Mayo-Free!)
They’re all simple to prep ahead and pair perfectly with the sweet-and-savory flavors of these homemade teriyaki burgers.
Ingredients You’ll Need:
To make the teriyaki burgers:
- Ground beef (85/15)
- Minced garlic
- Grated ginger
- Coconut aminos
- Kosher salt
- Freshly ground black pepper
- Green onions
For the grilled pineapple:
- Fresh pineapple
- Olive oil or avocado oil (for the grill, if using fresh pineapple)
- Salt and pepper
For the buns and toppings:
- Gluten‑free brioche burger buns
- Primal Kitchen Teriyaki Sauce
- Butter lettuce
- Red onion
How To Make Hawaiian Turkey Burgers
Looking for the full recipe?
Scroll down to the Recipe Card below for complete instructions & measurements.
These Hawaiian teriyaki burgers come together in about 40 minutes with juicy grilled beef patties, caramelized teriyaki glaze, sweet grilled pineapple, and fresh toppings for an easy summer dinner everyone will love.
- Mix the burger patties. In a large bowl, gently combine the ground beef with the garlic, ginger, coconut aminos, green onions, salt, and pepper. Mix just until everything is evenly incorporated to keep the burgers tender and juicy.
- Shape the burgers. Divide the mixture into 4 equal patties (or 6 smaller ones) and make them slightly larger than your buns. Press a thumbprint into the center of each patty to help them cook evenly.
- Fire up the grill. Preheat your grill to medium-high heat and lightly oil the grates. Then grill the burgers for about 4–5 minutes per side, flipping only once. During the last couple minutes, brush on the teriyaki sauce so it caramelizes into a flavorful glaze.
- Grill the pineapple. While the burgers cook, grill the pineapple slices for a few minutes per side until they’re lightly charred and warmed through.
- Assemble and serve. Layer butter lettuce on the bottom bun, add the burger, drizzle with teriyaki sauce, then top with grilled pineapple and sliced red onion. Finish with the top bun and serve right away with extra teriyaki sauce for dipping.
Recipe Substitutions & Questions
Use the substitutions below to easily customize these Hawaiian Teriyaki Burgers to fit your pantry and/or dietary preferences.
- Ground beef: I recommend 85/15 ground beef for the juiciest burgers, but 90/10 also works if you prefer a leaner option. You can also substitute ground turkey for a lighter twist, though the burgers won’t be quite as juicy.
- Coconut aminos: Feel free to swap in low-sodium soy sauce or tamari if you don’t need the recipe to be soy-free. Since both are saltier than coconut aminos, you may want to reduce the added kosher salt slightly.
- Fresh garlic & ginger: Fresh gives the best flavor, but in a pinch you can substitute 1 tablespoon garlic powder and 2 teaspoons ground ginger.
- Green onions: Thinly sliced chives or finely diced yellow onion can be used if that’s what you have on hand.
- Fresh pineapple: Fresh pineapple caramelizes best on the grill, but canned pineapple rings (packed in juice, drained well) work too.
- Olive oil: Avocado oil is another great option for lightly oiling the grill or brushing the pineapple before grilling.
- Gluten-free brioche buns: Use your favorite regular brioche buns if gluten-free isn’t needed, or serve the burgers lettuce-wrapped for a lower-carb option.
- Butter lettuce: Romaine, green leaf, or iceberg lettuce all add a fresh crunch.
- Red onion: Swap with sweet onion, white onion, or even pickled red onions for a tangy finish.
- Primal Kitchen Teriyaki Sauce: Any good-quality teriyaki sauce will work, or use a homemade version if you have one on hand.
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FAQs
How do you keep homemade teriyaki burgers juicy?
The biggest factor is using the right ground beef. I recommend 85/15 because the slightly higher fat content keeps the burgers moist and flavorful on the grill. Try not to overwork the meat when mixing, and avoid pressing down on the patties while they cook so they retain their natural juices.
Can I make these teriyaki burgers ahead of time?
Yes. You can mix and shape the burger patties up to 24 hours in advance and store them covered in the refrigerator until you’re ready to grill. You can also prep the pineapple and slice the toppings ahead of time to make dinner come together even faster.
Can I cook these teriyaki burgers without a grill?
Absolutely. A cast-iron skillet or grill pan works really well if you don’t have access to an outdoor grill. Cook the burgers over medium-high heat until they reach your preferred doneness, then briefly sear the pineapple in the same pan before assembling.
Can I use frozen or canned pineapple?
Fresh pineapple gives the best flavor and caramelizes nicely on the grill, but canned pineapple rings packed in juice are a great substitute. Just be sure to drain and pat them dry before grilling so they develop nice grill marks instead of steaming.
What should I serve with Hawaiian teriyaki burgers?
These burgers pair well with fresh summer sides like my Easy Watermelon Salad, Corn and Tomato Summer Salad, Gameday Garlic Fries, or my favorite, Mom’s Famous Potato Salad (Mayo-Free!). They also go great with grilled vegetables, fresh fruit, or a simple green salad.
Are teriyaki burgers gluten-free?
The burger patties themselves are gluten-free when made with coconut aminos and a gluten-free teriyaki sauce like Primal Kitchen. Just be sure to use gluten-free burger buns and double-check the labels on any sauces you use, since some traditional teriyaki sauces contain wheat.
More Summer Grilling Recipes
- Greek Turkey Burgers & Crispy Mediterranean Fries
- Homemade Jalapeño Burgers
- Grilled Honey Chipotle Chicken Avocado Melt
- Lemon Pesto Grilled Chicken (Easy Healthy Summer Dinner)
- Greek Chicken Skewers with Tzatziki
- Healthy BBQ Chicken Skewers
- Grilled Summer Pasta Salad
- Grilled Elote Pasta Salad with Jalapeño Green Sauce and Bacon
- Grilled Peaches and Cream with Pecan Crumble (Gluten-Free, Dairy-Free)
Hawaiian Teriyaki Burgers
Ingredients
For the teriyaki burgers:
- 2 lb. ground beef (85/15)
- ¼ cup minced garlic
- ¼ cup grated ginger
- 1/3 cup coconut aminos
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- ¼ cup heaping finely chopped green onions (white and green parts, about 4-5 green onions)
For the grilled pineapple:
- 1 small fresh pineapple, cored and cut into thin slices (or rings)
- 1 –2 tablespoons olive oil or avocado oil, (for the grill, if using fresh pineapple)
- Sprinkle of salt and pepper
For the buns and toppings:
- 4 gluten free brioche burger buns
- ¼ –⅓ cup Primal Kitchen Teriyaki Sauce, plus extra for drizzling and a small bowl on the side
- Butter lettuce
- ½ small red onion, sliced
Instructions
- In a large bowl, combine the ground beef, minced garlic, grated ginger, coconut aminos, salt, pepper, and chopped green onions. Mix gently with your hands just until the ingredients are evenly distributed; do not overwork the meat or the burgers will become dense.
- Divide the mixture into 4 equal portions (or 6 smaller patties, if preferred) and shape into thick, rounded patties, making each one slightly wider than the bun (about ½ inch larger in diameter). Press a deep thumb print in the center of each patty so it cooks flat and shrinks nicely into the bun.
- Preheat an outdoor grill to medium high heat (about 375–400°F) and lightly oil the grates. If using a grill pan or cast iron skillet indoors, heat over medium high heat and brush with a little oil.
- Place the patties on the grill or pan and cook for about 4–5 minutes per side for medium doneness, flipping only once and not pressing down with the spatula. I recommend checking for doneness through temperature, and aiming for your desired temperature.
- During the last 1–2 minutes of cooking, brush the tops of the patties lightly with Primal Kitchen teriyaki so the sauce glazes and slightly caramelizes without burning.
- While the patties cook, place the pineapple slices on the grill or in a hot pan and cook for 2–4 minutes per side, until lightly charred and warmed through.
To Assemble & Serve:
- Assemble each burger: add some leafy butter lettuce on the bottom bun, add your patty, then drizzle some island teriyaki on the patty. Top with grilled pineapple slices and fresh red onion slices. Finish with top bun.
- Serve immediately, with a small bowl of extra teriyaki for more drizzling, and your preferred sides. Enjoy!
To Store:
- Store leftover burgers and grilled pineapple separately from the buns and toppings in airtight containers in the refrigerator for up to 4 days. Reheat the burger patties gently on the stovetop, grill, or in the microwave until warmed through, then assemble with fresh lettuce, red onion, pineapple, and teriyaki sauce before serving.The cooked burger patties can also be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Notes
- Ground beef: 85/15 is recommended for the juiciest burgers, but 90/10 or ground turkey will also work.
- Coconut aminos: Substitute low-sodium soy sauce or tamari (reduce the added salt slightly).
- Fresh garlic & ginger: In a pinch, use 1 tablespoon garlic powder and 2 teaspoons ground ginger.
- Green onions: Chives or finely diced yellow onion are great alternatives.
- Fresh pineapple: Canned pineapple rings (packed in juice), drained well, can be used instead.
- Gluten-free buns: Regular brioche buns or lettuce wraps both work well.
- Butter lettuce: Romaine, green leaf, or iceberg lettuce are all good substitutes.
- Red onion: Sweet onion, white onion, or pickled red onions are all delicious options.
- Teriyaki sauce: Use your favorite bottled or homemade teriyaki sauce if you don’t have Primal Kitchen.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
