Hawaiian Teriyaki Burgers
These Hawaiian teriyaki burgers are juicy, flavorful, and perfect for summer grilling. Made with seasoned 85/15 ground beef, grilled pineapple, teriyaki sauce, and fresh toppings on gluten-free brioche buns, they're an easy high-protein dinner that's ready in about 40 minutes.
Servings 4 burgers (or 6 smaller patties, if preferred)
Calories 610kcal
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
Swaps & Substitutions:
- 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
Fiber: 4g | Calories: 610kcal | Fat: 30g | Protein: 35g | Carbohydrates: 55g