Recipe: Hawaiian Teriyaki Hamburger

The Story Behind the Burger

This fusion creation emerged from Hawaii's drive-ins in the 1960s.

Teddy's Bigger Burgers in Honolulu popularized it, but it was Roy Yamaguchi who elevated it to fine dining status.

Today, Pineapple Room in Honolulu makes what many consider the definitive version, though Seattle's Uneeda Burger offers fierce mainland competition.

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⏲️ Prep Time: 20 minutes

🔥 Cook Time: 12 minutes

🍽️ Servings: 2 burgers

📋 Difficulty: Medium

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Ingredients

For the Burgers:

• 1 pound (450g) ground beef (80/20)
• 2 thick pineapple rings (fresh preferred)
• 2 Hawaiian sweet rolls or brioche buns
• 2 slices Swiss cheese (optional)
• Kosher salt
• Black pepper

For the Teriyaki Glaze:

• ½ cup soy sauce
• ¼ cup mirin
• 2 tablespoons brown sugar
• 1 tablespoon grated ginger
• 2 cloves garlic, minced
• 1 teaspoon cornstarch
• 1 tablespoon water

Instructions

1. Make teriyaki glaze, simmer until thickened.
2. Pat pineapple rings dry, grill 2-3 minutes per side.
3. Form two 8oz patties, season well.
4. Cook 4-5 minutes per side.
5. Brush with teriyaki last 2 minutes.
6. Add cheese if using.
7. Stack with grilled pineapple.

Pro Tip from Andrej The Chef

"Fresh pineapple is non-negotiable here. I made the mistake of using canned once at a beach cookout – the extra moisture ruined the caramelization. Now I insist on fresh, and I pat it dry before grilling. The difference in flavor is incredible."

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