Ingredients:

  • /2 cup Low-Sodium Soy Sauce
  • /4 cup Mirin
  • /4 cup Packed Light Brown Sugar
  • tablespoons Rice Vinegar
  • tablespoon Fresh Ginger, finely grated
  • cloves Garlic, minced
  • teaspoon Toasted Sesame Oil
  • teaspoon Cornstarch mixed with 1 tbsp cold water (slurry)
  • lbs Ground Beef (80/20 blend)
  • /4 cup Panko Breadcrumbs
  • tablespoons Teriyaki Glaze (reserved)
  • large Egg, lightly beaten
  • teaspoon Worcestershire Sauce
  • /2 teaspoon Black Pepper, freshly ground
  • /4 teaspoon Salt
  • cup Fresh Pineapple, finely diced
  • /2 Red Bell Pepper, finely diced
  • /4 Red Onion, very finely minced
  • Jalapeño, seeded and minced (optional)
  • tablespoons Fresh Cilantro, chopped
  • tablespoon Lime Juice, freshly squeezed
  • Brioche Buns
  • slices Provolone or Swiss Cheese (optional)
  • Butter, softened (for toasting buns)
  • Toasted Sesame Seeds, for garnish

Instructions:

  1. Make the Teriyaki Glaze: Combine soy sauce, mirin, brown sugar, rice vinegar, ginger, garlic, and sesame oil in a saucepan. Bring to a simmer over medium heat, whisking until sugar dissolves. Simmer gently for 5 minutes. Whisk in the cornstarch slurry and cook until the glaze thickens enough to coat the back of a spoon (about 1 minute). Remove from heat and set aside. Reserve 2 tablespoons for the burger mix.
  2. Prepare the Pineapple Salsa: Gently combine diced pineapple, red bell pepper, red onion, jalapeño (if using), cilantro, and lime juice in a small bowl. Cover and refrigerate.
  3. Form the Patties: In a large bowl, gently combine the ground beef, panko, reserved 2 tablespoons teriyaki glaze, beaten egg, Worcestershire sauce, salt, and pepper. Handle minimally. Divide into 4 portions and form into patties slightly wider than the buns.
  4. Chill: Press a small dimple into the centre of each patty. Chill patties in the fridge for at least 20 minutes.
  5. Prep the Grill & Buns: Preheat the grill to medium-high heat (around 400°F / 200°C). Lightly brush and oil the grates. Butter the cut sides of the buns and toast them lightly on the grill until golden brown (about 1-2 minutes). Remove and set aside.
  6. Grill the Burgers: Place patties on the hot grates. Grill for 4-5 minutes per side for medium doneness (internal temp 160°F / 71°C).
  7. Glaze and Melt: During the final 2 minutes of cooking, brush the tops of the burgers generously with the remaining warm teriyaki glaze. If using cheese, place a slice on top during the last minute and cover the grill briefly to melt.
  8. Assemble: Place a glazed patty on the toasted bottom bun. Top generously with the fresh Pineapple Salsa, sprinkle with sesame seeds, place the top bun on, and serve immediately.