Pineapple Burger
intro
Sweet, smoky grilled burger layered with caramelized teriyaki pineapple, melted cheddar, and crisp veggies for a bright, juicy summer cookout bite.
Ingredients
Steps
Shape beef patties
Divide 680g of 80/20 ground beef into 4 equal 170g portions, gently shaping each into a 10cm-wide patty (slightly wider than your brioche buns, as patties shrink during cooking). Press a shallow 1cm dimple in the center of each patty to prevent bulging, then season both sides evenly with 5g kosher salt and 2g black pepper. Let patties rest at room temperature for 10 minutes while you preheat the grill.
Preheat the grill
Preheat your outdoor gas or charcoal grill to medium-high heat (200–220°C / 400–425°F). Once hot, use long-handled tongs to hold a lightly oiled paper towel and rub it across the grill grates to create a non-stick surface and prevent food from tearing during cooking.
Grill pineapple slices
Pat the 4 fresh pineapple slices completely dry with paper towels, then brush both sides lightly with 30ml (2 tablespoons) of the teriyaki glaze. Place slices directly on the hot grill grates, cooking for 2 minutes per side until distinct dark crosshatch grill marks form and the pineapple softens and caramelizes at the edges. Transfer grilled pineapple to a clean plate and set aside.
Cook burger patties
Place the rested beef patties on the preheated grill, dimple-side up. Cook for 4 minutes without pressing or flipping, then use a thin spatula to turn each patty once. Brush the cooked top of each patty with the remaining 30ml (2 tablespoons) teriyaki glaze, then immediately top each patty with one 28g slice of sharp cheddar cheese. Cook for an additional 3–4 minutes for medium doneness (internal temperature 71°C / 160°F), until cheese is fully melted and bubbly. Transfer patties to a plate to rest for 3 minutes.
Toast brioche buns
Brush the cut sides of the 4 split brioche buns evenly with 28g of melted unsalted butter. Place the buns cut-side down on the cooler outer edge of the grill (away from direct high heat), toasting for 30–45 seconds until light golden brown and slightly crisp. Watch closely to avoid burning, as buttered buns toast very quickly over hot grates.
Assemble the burgers
Divide the 60ml (4 tablespoons) of mayonnaise evenly across the cut sides of all toasted buns, using roughly 7.5ml (1/2 tablespoon) on each bun top and bottom (15ml / 1 tablespoon total per burger). Layer each bottom bun with one crisp iceberg lettuce leaf, a rested cheesy beef patty, one grilled teriyaki pineapple slice, one thin red onion ring, then cap with the top bun. Press down gently to secure layers, and serve immediately.
Tips
2.Always pat pineapple slices dry with paper towels before grilling: excess surface moisture prevents caramelization and leads to soggy, steamed fruit instead of smoky, sweet, charred slices.
3.Let cooked patties rest for 3 minutes before assembly: this allows meat juices to redistribute, so they don’t run out and soak through the bun when you take your first bite.
OMG, this juicy grilled pineapple burger was an absolute game changer for our weekend cookout! I was worried the sweet pineapple would clash with the savory beef patty, but that charred pineapple ring plus the little teriyaki glaze? *Chef's kiss* My kids devoured two each, even my picky 8 year old who usually turns his nose up at anything 'fancy'. So easy to throw together too, didn't take nearly as long as my usual gourmet burger toppings. 10/10 will be making this for our next potluck for sure!
Super easy recipe, turned out great! I swapped the beef patty for a black bean patty for my vegetarian sister, and even the meat eaters at the table were stealing bites off her plate. The only note I have is that my pineapple rings kept slipping off the burger when I picked it up—next time I’ll probably secure them with a toothpick lol. SO good regardless, will add to our regular weeknight dinner rotation.
Meal prepped these for the week and they hold up shockingly well! I grilled the patties and pineapple on Sunday, kept them separate in the fridge, and assembled each night when I got home from work. Even after reheating the patty for a minute in the air fryer, it stayed juicy, and the pineapple still had that perfect grilled tang. Saved me so much time on weeknight dinners, no sad fast food runs for me this week!
Full transparency, I thought putting pineapple on a burger sounded like a total crime against food, but my husband begged me to make this after seeing the recipe pop up. Y’all. I ate my words. The sweet, smoky pineapple cuts through the richness of the beef and melted cheese so perfectly, I’m now a convert. Only ding is I overcooked my first pineapple round because I got distracted pulling fries out of the oven, so watch those closely on the grill!
Made these for my dad’s Father’s Day cookout this past weekend and they were the hit of the party! Everyone was asking for the recipe, I had to send the link to like 6 different people. I used fresh pineapple instead of canned like some people do, and that extra fresh juiciness made all the difference. Super straightforward, even for a guy who usually burns half the stuff on the grill lol.