Teriyaki Burgers With Grilled Pineapple Food

TERIYAKI BURGERS WITH PINEAPPLE

Steps:

• Preheat grill for medium heat.
• Mix ground beef, bread crumbs and 2 tablespoons teriyaki sauce in medium bowl. Shape into 4 even patties; season with salt and pepper. Place patties on grill. Grill 5 minutes, turn, baste tops with teriyaki sauce, and continue cooking for another 5 to 7 minutes until cooked through (160°F).
• Baste pineapple slices with remaining teriyaki sauce; grill until lightly charred, about 3 minutes per side.
• Spread kewpie mayonnaise evenly on bottom buns. Top with burger, lettuce, pineapple slice and top bun. Serve immediately.

TERIYAKI TURKEY BURGERS WITH GRILLED PINEAPPLE AND ONIONS

Steps:

• In a small saucepan whisk together all of the ingredients except the cornstarch water slurry.
• Bring the mixture to a boil and boil for 2 minutes.
• Whisk in the cornstarch slurry and boil for another minute or until it has thickened.
• Remove from the heat and refrigerate in an airtight container until ready to use.
• In a large bowl mix together the ground turkey, onion, teriyaki sauce, ginger, salt and pepper with your hands being careful not to overwork the meat.
• Form into 4 patties and set aside.
• Heat the grill to medium high heat and oil the grates.
• Brush the pineapple rings and red onion slices with a little oil and sprinkle with salt and pepper.
• Place them on the prepared grill and grill the pineapple for approximately 3 minutes per side and the onions for 4-6 minutes per side.
• While the pineapple and onions are grilling add the turkey burgers to the grill and grill for approximately 3-4 minutes per side.
• Toast the buns on the grill for about 1 minute if desired.
• Add all of the ingredients to a blender and blend until smooth.
• Cover and refrigerate until ready to serve.
• Place the burgers on the toasted buns and spread a little more teriyaki sauce over the top.
• Add a pineapple ring and grilled onions to the top.
• Spread some of the avocado spread on the other half of the bun and serve.

TERIYAKI BURGERS WITH GRILLED PINEAPPLE

Steps:

• Prepare the teriyaki sauce: In a small saucepan over medium heat, combine the reserved 1/4 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.
• In a large mixing bowl, combine the ground turkey, panko, garlic, ginger, black pepper, cilantro, and 3 tablespoons teriyaki sauce. Mix just until combined, and be careful not to compact the meat. Shape into four 3/4-inch-thick patties. Place in the refrigerator for 30 minutes.
• Set aside some of the remaining teriyaki sauce for serving, reserving the rest for grilling. Preheat the grill to medium high and lightly oil the grates. 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. Grill the burgers for 4 minutes on the first side, flip, then brush with sauce. Grill 4 minutes, then 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 to a plate, cover, and let rest 5 minutes. If desired, grill the buns.
• Serve the burgers inside of the buns, brushed with reserved sauce and topped with grilled pineapple and red onion.

GRILLED PINEAPPLE TERIYAKI TURKEY BURGERS WITH AVOCADO AND CHARRED SCALLION AIOLI

Steps:

• Preheat grill over medium-high heat. Lightly brush turkey burgers, pineapple, and scallions with oil and season generously with Kosher salt. Grill burgers on each side until cooked through, about 5 minutes per side. During the last 2 minutes of grilling, brush half of the teriyaki sauce on the burgers. Grill pineapple, flipping once, about 3 to 4 minutes per side. Grill scallions, turning as needed, until charred in spots, about 4 to 5 minutes total.
• Finely chop charred scallions and in a small mixing bowl, combine with mayonnaise and minced garlic. Season with Kosher salt.
• Place a turkey burger on each bun and brush with more teriyaki sauce. Top with mashed avocado, a grilled pineapple slice, and a good slathering of charred scallion aioli. Devour immediately.

TERIYAKI PINEAPPLE TURKEY BURGERS

Steps:

• Drain pineapple; reserve 1/2 cup juice. Reserve 2 pineapple slices for snack or other use.
• Stir together teriyaki sauce and reserved pineapple juice in small bowl.
• Mix together turkey, ginger, bread crumbs and 1/4 cup teriyaki mixture. Shape into 8 patties.
• Grill patties, brushing with remaining teriyaki mixture, until brown and cooked through. Place pineapple slices on grill and cook until lightly golden brown.
• Serve burgers on buns with cheese and pineapple.
• *Tip: To make 4 servings, use 1 can (8 oz.) DOLE Pineapple Slices and cut remaining ingredients in half.

TERIYAKI VEGGIE BURGER BOWLS WITH GRILLED PINEAPPLE

Steps:

• In a shallow pan or bowl, place the Meat Lovers Burgers and cover with teriyaki sauce. Let sit for 20-30 minutes to marinate.
• Meanwhile, core and cut pineapple into slices. The best way to do this is to use a pineapple corer and slicer tool.
• Preheat grill to medium. Remove burgers from marinade and shake the extra sauce off. Place on grill and cook for 4-5 minutes until grill marks appear. Flip and repeat on other side.
• Also grill the pineapple for 3-4 minutes on each side or until nice grill marks appear.
• To serve, add rice to bowls and top with sugar snap peas, grilled pineapple, and teriyaki Meat Lovers Burgers. Drizzle extra teriyaki marinade over the top, if desired. Serve warm.

PINEAPPLE TERIYAKI BURGERS

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Spray a broiling rack with cooking spray.
• Place pineapple slices on a baking sheet and broil just until lightly browned, about 1 minute per side. Set the pineapple slices aside.
• Thoroughly mix ground beef, bread crumbs, water chestnuts, teriyaki sauce, egg, minced ginger, Asian seasoning blend, onion powder, and garlic powder in a bowl; divide in half and form 2 large patties. Place the patties onto the prepared broiling rack.
• Broil patties until burgers are browned and no longer pink inside, 5 to 8 minutes per side. An instant-read meat thermometer inserted into the middle of a burger should read at least 160 degrees F (70 degrees C).
• Place half the lettuce onto the bottom half of each bun; top with a burger and a slice of pineapple. Place bun tops on sandwiches and serve.

CHICKEN TERIYAKI BURGERS WITH CARAMELIZED ONIONS & GRILLED PINEAPPLE

Steps:

• Begin caramelizing the onions: in a skillet over low heat, saute onions in oil until softened and dark brown in colour, 1-2 hours. The longer the better!
• In a large bowl, combine chicken, teriyaki sauce, panko crumbs, egg, cilantro, red chili flakes, garlic, green onions, ginger and Worcestershire sauce. Using your hands, form into 4 patties, place on a plate, cover, and refrigerate for at least 1 hour*.
• Preheat grill to medium-high heat. Grill burgers about 5 minutes per side until cooked all the way through. Place cheese on top of patties and cook for a minute longer until cheese is melted.
• Meanwhile, grill pineapple slices, about 3 minutes per side, until charred.
• Serve patties on burger buns, topped with a slice of pineapple and a scoop of caramelized onions.

CHICKEN TERIYAKI BURGERS WITH GRILLED PINEAPPLE AND RED ONIONS

Steps:

• To make the onions: Place onion slices in a shallow baking dish. In a small saucepan, combine coriander seeds, thyme, wine, oil, and lemon juice; bring to a boil over medium heat. Let cool slightly, then pour mixture over onions. Cover and refrigerate for 2 hours.
• To make the burgers: In a large bowl, combine cubed bread with teriyaki sauce and let rest for 5 minutes. Fold in ground meat. In a small pan, sauté onions, garlic, and parsley in sesame oil for 1 minute. Add to ground meat mixture and combine. Add mustard, egg, salt, pepper, nutmeg, and hot sauce. Mix well. Mold into 4 patties and refrigerate, covered, for 1 hour.
• To make the pineapple: Place pineapple slices on paper towels to drain. Remove and sprinkle with pink peppercorns and salt. Spray lightly with oil. Set aside.
• Spray burgers lightly with oil and place in center of cooking grate. Grill 6 to 8 minutes until well done and internal temperature registers 180ºF/82ºC, turning once halfway through grilling time. Place onions on grill for 4 to 6 minutes, turning once halfway through grilling time, and grill pineapple for 1 to 2 minutes, turning once halfway through grilling time. Place burgers on grilled buns; top with pineapple and onion.

TERIYAKI TURKEY BURGERS WITH GRILLED PINEAPPLE SLICES

Steps:

• Drain crushed pineapple; combine drained pineapple with carrots, onions, ginger and teriyaki sauce. Allow to marinate one hour.
• Strain the carrots, pineapple and onions, reserving the teriyaki mixture.
• Add the strained carrots, pineapple and onions to the turkey meat. Mix thoroughly. Form the mixture into even patties and freeze until ready to grill.
• Drain the juice from the sliced pineapple, replace it with the reserved teriyaki mixture. Allow to marinate for an hour or more.
• Grill frozen patties on medium heat, flip when patty turns white around the edges. After flipping, begin grilling marinated pineapple slices about two minutes on each side.
• When patty is well done, stack on a bun with two grilled pineapple slices and serve.

HAWAIIAN TERIYAKI BURGERS WITH GRILLED PINEAPPLE

Steps:

• Preheat an outdoor grill or a grill pan rubbed with a little oil.
• In a large mixing bowl, combine ground beef, panko, teriyaki sauce, and a pinch of salt and pepper until thoroughly mixed. Divide meat into four, large and round equal portions to make the patties. Flatten to the approximate size of your burger buns. Press your thumb into the center of each patty, forming an indent, to allow for even cooking.
• Place burger patties on the grill surface. Cook one side for about 4-5 minutes. Flip and cook the other side for about 3-4 minutes for a medium rare patty. For a medium patty, cook 5-6 minutes one side, and 4-5 minutes on the other. Add provolone cheese on top and cook for another minute, until melted. Remove from heat and rest the patties for about 5 minutes.
• While burgers are resting, place pineapple slices and red onion rounds on the grill. Cook 2-3 minutes per side until charred. Remove from heat.
• Optional: toast the buns on the grill for 2 minutes, face down, until slightly golden. Remove from heat and spread a little teriyaki sauce on each bun.
• Assemble the burgers, layering as follows: Bottom bun, butter lettuce, provolone burger patties, red onion rounds, pineapple slices, drizzle of teriyaki sauce, and top bun. Serve immediately.

TERIYAKI BURGERS

Steps:

• In a large mixing bowl, combine the breadcrumbs, onion, water, sugar, soy sauce, garlic, and ginger. Add ground beef and mix together well.
• Shape mixture into 6 patties.
• Grill burgers to your desired degree of doneness.
• Serve on toasted buns topped with cucumbers and lettuce.

VEGAN TERIYAKI BURGERS

Steps:

• MAKE THE BEET PUREE: First, make your beet puree by dumping the whole can (water + all) into a blender or food processor. Fill the empty can to the brim with water and pour that in too. Then, blend on high until no chunks of beets remain. Measure out 1 cup from this mixture and set it aside to use in your burger.
• SAUTE THE VEGGIES: Next, melt the refined coconut oil in a large deep saute pan on medium heat. Add the minced red onion, garlic, and ginger and stir to coat. Then, add the bouillon powder and black pepper and stir again to make sure everything is coated. Saute for 3-5 minutes until the mixture is nice and fragrant.
• REHYDRATE THE TVP: Then, turn the heat to low and add the TVP, 1 cup of the beet puree, teriyaki sauce, soy sauce and scallions. Stir, cover, and allow the mixture to cook for 10 minutes, stopping once halfway through to stir. When you stir, be sure to scrape the bottom, so no TVP pieces burn.
• ADD THE GLUTEN: Remove the pan from heat and transfer the mixture to a large mixing bowl. Then, stir in your vital wheat gluten, + allow the mixture to cool down for about 10 minutes. . When the mixture is cool enough to touch, get in there with your hands and start kneading the mixture for about 2 minutes. This will activate the gluten and make the burgers super meaty!
• FORM THE BURGERS: Measure out 1/2 cup of the mixture and use clean, dry hands to form your patties. Start by rolling the mixture into a ball and squeezing tightly to make sure the mixture is as compact as possible. Then, gently flatten your burger ball into a patty and finish by fixing any cracks that form around the edges.
• TO BAKE: Bake these vegan teriyaki burgers on a lightly oiled baking sheet at 400F for 10 minutes, then carefully flip each burger and bake another 10-15 minutes.
• TO PAN FRY: Pan-fry your burgers, 2 at a time, in 1 Tbsp refined coconut oil on medium - medium high heat for 3-4 minutes on each side.
• TO AIR FRY: We have a small basket air fryer, so we air fry them 2 at a time. Lightly spray the air fryer basket with oil (optional) and air fry at 400F for about 15 minutes.
• FINISHING TOUCHES: Make the spicy teriyaki mayo by mixing together all the ingredients in a small bowl until combined. To cook your pineapple slices, pan-fry them in a non-stick pan over medium high heat until lightly browned on each side.
• FOR SERVING: Serve these vegan teriyaki burgers on a bun topped with the pineapple slice, sliced red onion, lettuce, and a slathering of spicy teriyaki mayo next to a big pile of sweet potato fries. Leftovers can be stored in the fridge for a week or the freezer for up to 8 weeks.

TERIYAKI EDAMAME BURGERS WITH GRILLED PINEAPPLE

Steps:

• Preheat oven to 350°F.
• Pulse the edamame in a food processor until it's coarsely chopped. Transfer the edamame to to a large bowl. Stir in the rice, sesame seeds, soy sauce, garlic, and ginger. Fold in the egg.
• Line a large baking sheet with parchment paper. Divide the burger mixture onto the baking sheet in 4-6 mounds (4 for bigger burgers, 6 for smaller ones), then press each mound into a patty. Bake the burgers for 15 minutes, then brush with the teriyaki marinade and bake for 10 minutes more.
• While the burgers are baking, heat an indoor grill to Sear (or High if yours doesn't have a Sear setting; a grill pan works too if you don't have an indoor grill). Spray the grates with oil and grill both sides of the pineapple and onions until the pineapple is has grill marks and the onions are crispy. Break the onions into small pieces.
• Toss the coleslaw mix with the vinegar, sesame oil, and salt and pepper to taste.
• Place each burger patty on a bun, then top with grilled pineapple, slaw, and crispy green onions.

GRILLED TERIYAKI PORK BURGERS

Steps:

• Combine all ingredients in a large bowl.
• Shape into patties, then place on a sheet.
• Cover and refrigerate for a minumum of 4 hours.
• Grill about 7-10 minutes on each side or broil 3-inches from element for about 5-10 minutes per side (depending on the thickness of your pattie).

TERIYAKI BURGERS WITH PINEAPPLE

Steps:

• In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into four patties. , Grill, covered, over medium heat or broil 4 in. from the heat for 6-9 minutes on each side or until a thermometer reads 160° and juices run clear., Grill or boil pineapple rings until lightly browned. Place burgers on roll bottoms. Top with pineapple and roll tops.

PINEAPPLE TERIYAKI BURGERS

Steps:

• Set up grill for direct cooking over high heat. Oil grate when ready to start cooking.
• In a mixing bowl, stir to combine ground beef, soup mix, teriyaki marinade mix, and 1/4 cup reserved pineapple juice.
• Form 4 patties slightly larger than bun. Gently press pineapple rings into tops of burgers.
• Season burgers with salt and pepper and place on grill pineapple side down. Cook 8 minutes per side for medium.
• Mix together mayonnaise, wasabi, and soy sauce.
• Serve hot on toasted buns with lettuce, tomato, onions, and wasabi mayonnaise.
• INDOORS: Follow instructions for preparing burgers. Preheat broiler. Place burgers pineapple side up on wire rack over foil lined baking sheet or broiler pan. Broil 6 inches from heat source for 4 to 5 minutes per side for medium.

SPICY TERIYAKI BURGER WITH GRILLED PINEAPPLE

Steps:

• Prepare the teriyaki sauce by combining water, soy sauce, honey, mirin, brown sugar, cornstarch and sriracha.
• Bring the sauce ingredients to a boil in a saucepan over medium-high heat. Stir or whisk the sauce until it thickens.
• Season the burger patties generously with salt, pepper and garlic powder.
• Gently place the burger patties on a grill or cast iron skillet.
• Allow the burger to sear for about 2 minutes before flipping them over and searing the other side for another minute (or longer if you prefer your burgers well done).
• Baste each side of the burger with the teriyaki sauce while it is still on the grill/skillet. When the burger patties are cooked, set them aside.
• Set the pineapple rings on the grill or skillet. Grill for 1 minute per side.

TERIYAKI PINEAPPLE TURKEY BURGERS

Steps:

• Drain pineapple; reserve 1/2 cup juice. Reserve 2 pineapple slices for snack or other use.
• Stir together teriyaki sauce and reserved pineapple juice in small bowl.
• Mix together turkey, ginger, bread crumbs and 1/4 cup teriyaki mixture. Shape into 8 patties.
• Grill patties, brushing with remaining teriyaki mixture, until brown and cooked through. Place pineapple slices on grill and cook until lightly golden brown.
• Serve burgers on buns with cheese and pineapple.
• Tip: To make 4 servings, use 1 can (8 oz.) DOLE® Pineapple Slices and cut remaining ingredients in half.
• Per Serving: 134 calories, 1g fat (0g sat.), 17mg cholesterol, 775mg sodium, 17g carbohydrate (

PINEAPPLE TERIYAKI BURGERS

Steps:

• Make Carrot Pickle: In a bowl combine cucumber, carrot, radish, rice vinegar, sugar, and ⅛ teaspoon salt. Cover and chill until ready to serve.
• In a large skillet cook mushrooms over medium 3 to 4 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add scallions; cook 1 to 2 minutes or just until scallions have wilted. Remove from heat.
• In a bowl combine the next six ingredients (through crushed red pepper). Reserve 1 tablespoon to use on pineapple.
• In a large food processor combine mushroom mixture, panko, rice, walnuts, flaxseed meal, and the remaining soy sauce mixture. Cover and pulse until chunky but not pureed. Season with salt and black pepper. Shape into six patties, pressing firmly. Chill at least 20 minutes.
• Brush pineapple slices with the reserved 1 tablespoon soy sauce mixture. Grill pineapple and burgers, covered, over medium 8 minutes, turning once.
• Place each burger on a lettuce leaf. Top with grilled pineapple and Carrot Pickle.

TERIYAKI PINEAPPLE CHICKEN BURGERS

Steps:

• Preheat your bbq to medium heat- about 350 degrees F.
• In a medium bowl stir together the ground chicken, egg, almond flour, garlic, s + p, and 1 tbsp teriyaki sauce.
• Once mixed, divide your meat mixture into 4 balls and flatten into patties.
• Place your chicken patties on the grill and cook for approx 10 minutes per side or until internal temperature reaches 165 degrees F.
• While your patties are cooking, slice your red onion into large rings. Drizzle with 1 tsp olive oil.
• Place your pineapple slices and onion rings onto the grill and cook for just a few minutes on each side. You want to get some nice grill marks on them.
• Once your patties are done cooking add a slice of cheese on top of each one and let sit for a few minutes on the bbq until melted.
• Remove everything from the grill and now its time to build your burger! -We recommend lightly toasting your bun.
• Lay your patty on the bun then add a slice of the grilled pineapple, a few slices of the grilled red onion, a generous drizzle of teriyaki sauce and a crisp piece of lettuce.
• Serve immediately paired with some homemade yam fries, a fresh salad or (our favorite) grilled corn on the cob!

TERIYAKI BURGER WITH PINEAPPLE

Steps:

• Prepare 1lb ground beef by placing it, raw, into a large mixing bowl. Be sure to use a large enough bowl to allow for mixing of the meat.
• Add 1/2 tablespoon of worscestershire sauce to the meat, covering as much of the meat as possible (don't pour it all in one spot. Crack one egg straight onto the meat. The egg is your bonding agent and is responsible for the juiciness of the cooked burger. If you don't have an egg, bread crumbs will do, as well. Add a generous sprinkle of salt and pepper to taste.
• Mix all ingredients using a fork or with your hands (we suggest using food-safe disposable gloves when mixing with your hands) until all ingredients are thoroughly combined.
• Scoop out enough ground beef mixture to create a 1/2" - 3/4" thick patty. Place the meat directly into your palm (preferably while wearing food-safe gloves) and shape into a well-formed ball. Use the palm of your free hand to press the ball into a flattened patty. Keep in mind that ground beef with a percentage of fat will shrink a bit once cooked. Your patty does not need to be the precise circumference of the bun prior to cooking; make it a bit larger. If you have time, cover the patties lightly with a sheet of cling wrap or wax paper and place in the refrigerator for 15 minutes, this will help to firm it back up before cooking, making it easier to handle. This is optional. Patties can be cooked immediately after preparation, if you choose.
• Cook patties in a pan on medium heat for 4-6 minutes per side, depending on the doneness you prefer. Giving each side a good, hot char will help keep the center a bit pink and prevent over-cooking. Note: Medium heat will give you the char. Medium-low heat will eliminate the char and result in a more well-done patty. Also, depending on the fat content of your meat, you may want to scoop out some of the oil during cooking.
• While the patties are cooking, spread a moderate layer of mayonnaise on the face of each piece of the burger bun. Heat a pan on medium and place buns face-side down. Lightly press the buns to the pan with a flat cooking tool (spatula or similar), being careful not to squish the buns. You will have a lightly toasted, gorgeous bun waiting for your finished patty.
• Pair up your finished patties with a generous pour of teriyaki sauce, a pineapple ring (feel free to char these in the pan or on the grill, too), lettuce, and any other condiments that suit your fancy.