Hawaiian Teriyaki Burger Recipes

Steps:

• Preheat the oven to 200 degrees F.
• Mix the mayonnaise and 1/4 cup of the teriyaki cooking sauce in a small bowl until combined. Slice four 1/4-inch-thick rounds from the pineapple (reserve the remaining pineapple for another use). Form the beef into 4 patties and sprinkle with salt and pepper.
• Heat a grill pan over medium-high heat, alternatively prepare an outdoor grill for medium-high direct and indirect heat. Add the bacon and pineapple in a single layer in a grill pan; if using an outdoor grill place the pineapple over direct heat and the bacon over indirect heat and cover. Cook until golden on one side, about 5 minutes for the pineapple and 7 minutes for the bacon. Flip both with tongs and continue cooking until the bacon is crisp and the pineapple is golden and soft, about 6 minutes more for each. Transfer to a baking sheet along with the rolls and keep warm in the oven.
• Add the burgers to the grill pan or outdoor grill over direct heat and cook until well browned on one side, about 4 minutes. Flip the burgers and cook for 2 minutes. Brush the burgers with half the remaining teriyaki cooking sauce, top with the mozzarella and brush with more sauce. Cover the burgers with a heatproof metal bowl or grill lid and cook until the cheese is melted and the burger is cooked to desired doneness, 1 to 2 minutes for medium.
• Put a burger on the bottom half of each roll and top with 2 slices bacon and 1 pineapple round. Divide the teriyaki mayonnaise among the burgers, spooning it into the hole of each pineapple round. Top with the roll tops.

Steps:

• For the sauce: Stir together the mayo, teriyaki sauce, honey and cayenne in a small bowl. Set aside.
• For the burgers: Set a grill pan over medium-high heat (you can also use a skillet).
• Grill the pineapple and bell pepper rings until they have great grill marks on both sides (or brown them in the hot skillet), about 5 minutes.
• Season the ground beef and form it into 4 equal-size patties. Cook them over medium heat on the grill for 4 to 5 minutes on the first side, then flip them over and add a splash of teriyaki sauce on top of each one. Place a slice of cheese on each patty and let it melt while the burger cooks through, about 4 minutes longer.
• Butter a griddle or separate skillet set over medium heat. Place the rolls cut-side down and cook until brown, about a minute.
• Spoon a little bit of the sauce on both sides of the rolls and allow it to soak into the bread. Place the patties on the bottom buns and top each with 2 pineapple slices and some red onion slices, bell pepper rings and lettuce. Top with the top buns and smush it all together. Serve with extra sauce for dipping.

Steps:

• Mix all ingredients.
• Form into patties.
• Grill or fry for around 15 min or until done to your likeness.

Steps:

• Preheat grill to medium-high heat.
• Tear off a sheet of Reynolds Wrap Non-Stick Foil long enough to cover entire grill grate. Make drainage holes in the non-stick foil with a grilling fork; set aside.
• Combine terriyaki sauce, Worcestershire sauce, ground beef, and salt and pepper in a large bowl until well blended.
• Shape beef mixture into 8 burgers, 4 inches round and 1/2-inch thick.
• Place foil sheet with holes on grill grate with non-stick (dull) side facing up. Immediately place burgers and pineapple rings on foil.
• Grill burgers and pineapple uncovered 5 minutes; turn. Brush burgers with remaining terriyaki sauce; grill 5 minutes.
• Remove pineapple rings from foil. Turn burgers; brush with terriyaki sauce. Grill 3 minutes longer or until burgers are done.
• Lightly toast hamburger buns on grill. Top burgers with 1 slice cheese before removing from grill.
• Spread buns with mayonnaise and add lettuce, onion and tomato.
• Place burgers on buns; top with grilled pineapple rings.
• Serve with additional teriyaki sauce, as desired.

Steps:

• Make the angry Hawaiian sauce: Combine pickled jalapenos, pineapple and barbecue sauce in a bowl.
• Place bacon in large pot and cover with water. Boil until most of the fat is rendered, about 45 minutes. Drain bacon. Preheat a grill or pan, then form bacon into 4 patties and sear until crispy.
• Divide beef into 4 patties. Sprinkle beef patties with seasoned salt and cook over medium-high heat until desired doneness.
• Meanwhile, toast buns to desired doneness.
• Place one tomato slice on each bun bottom, then top with one portion shredded lettuce. Top beef patties and bacon patties with slices of provolone, then top each cheesed beef patty with a cheesed bacon patty.
• Top patties with angry Hawaiian sauce and bun tops, then finish by closing with bun bottoms.

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.

Steps:

• Heat oil in a small skillet over medium heat. Add red onion, garlic, and ginger; saute until onion has softened and turned translucent, about 5 minutes. Set aside to cool.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Combine chicken, panko, teriyaki sauce, salt, and pepper in a large bowl. Add cooled onion and mix gently with your hands until fully incorporated. Create 4 burger patties.
• Grill burgers on the preheated grill until cooked through, 5 to 6 minutes per side, adding provolone slices towards the end of the cooking time so they can melt. An instant-read thermometer inserted into the center of the burgers should read at least 165 degrees F (74 degrees C). Grill pineapple slices alongside the burgers until warm, about 1 minute per side.
• While the burgers are cooking, prepare hamburger buns with a light smear of mayonnaise. Place cooked burgers on buns and top with pineapple slices and jalapeno peppers.

Steps:

• Combine the first 6 ingredients and shape into patties.
• Cook patties in a large skillet over medium-low heat 20 minutes, turning once.
• Serve on buns with lettuce, tomato and mustard.

Steps:

• Place chicken breasts in glass dish and smother with teriyaki sauce; turn breasts over to cover thoroughly.
• Marinate as long as possible, preferably in the fridge overnight.
• 15-30 minutes if you're in a hurry.
• On stovetop or grill, cook chicken about 12 to 14 minutes.
• (7-8 minutes in a George Foreman grill).
• Chicken breasts (bone-in and boneless) should be cooked to an internal temperature of 170 F.
• Exact grilling times will depend on the heat of your grill/pan as well as on the thickness of the chicken breast.
• Chicken is done if, when pierced, the juices run clear or the breast is no longer pink inside.
• Spread mayonnaise on each bun, top& bottom.
• Place each cooked chicken breast on a bun and top with a pineapple slice.
• Serve alongside a summer salad or veggies and don't forget a tall glass of iced tea!