Teriyaki Burger 照り焼きバーガー

1 day ago 7

The Teriyaki Burger features a beef patty, cheddar cheese, grilled pineapple, chopped onions, tomato slices, lettuce, and sauce on a toasted bun, all served on a wooden board.

Recipe Highlights

Teriyaki burgers were my favorite growing up. My parents only allowed fast food on special occasions, so a trip to MOS Burger, Japan’s local answer to McDonald’s, was always a treat. To this day, when it comes to burgers, teriyaki is what I crave the most. These days, I make my own version at home — grilled pineapple and homemade teriyaki sauce give it a sweet, smoky touch.

Here’s why I keep coming back to this recipe:

A cookout favorite – ready start to finish in 35 minutes
Prep the patties ahead for quick day-of assembly
Homemade teriyaki sauce adds a sweet, glossy finish

If you love Japanese-American fusion recipes, try my California Roll, Chicken Teriyaki, and Ebi Katsu Burger next!

Table of Contents

A close-up of a Teriyaki Burger with lettuce, tomato, cheddar cheese, grilled pineapple, crispy onions, and teriyaki sauce on a toasted bun, served on a wooden board.

What is a Teriyaki Burger?

A Teriyaki Burger is a grilled beef burger glazed with teriyaki sauce, a blend of soy sauce, mirin, and sugar. MOS Burger introduced Japan’s first teriyaki burger in 1973, with McDonald’s Japan following soon after.

A popular spin-off, the Hawaiian-style teriyaki burger, adds grilled pineapple for sweetness and char. Pineapple isn’t part of traditional Hawaiian cooking, but the pairing caught on in the U.S. through chains like Carl’s Jr. and Red Robin.

My recipe brings that pineapple twist to a homemade version with caramelized onions, grilled pineapple, and from-scratch teriyaki sauce.

Ingredients for Teriyaki Burgers

For the burgers

Ground beef – 80% lean/20% fat
Diamond Crystal Kosher Salt
Black pepper

For the toppings

Onion
Extra virgin olive oil – for cooking the onion
Pineapple rings – fresh or canned
Burger buns
Cheese of your choice – I use Cheddar cheese
Iceberg lettuce
Tomato
Store-bought or homemade teriyaki sauce
Japanese Kewpie mayonnaise

Find the printable recipe with measurements below.

Jump to Recipe

How to Make Teriyaki Burgers

Caramelize the onion. Cook diced onion in olive oil over medium-low heat, stirring occasionally, until deeply golden and soft, 20–25 minutes. Cool in a small bowl.
Form the burger patties. Season the ground beef with salt and pepper, divide into 4 portions, and press into patties about ½ inch (1.3 cm) thick.
Grill the patties. Cook on an oiled grill over medium-high heat for 2 minutes. Rotate 90 degrees for crosshatch marks and cook 2 more minutes. In the last minute, baste with teriyaki sauce to glaze. Flip the patties and cook through, about 4 minutes, basting again in the last minute. Top with cheese to melt.
Grill the pineapple and buns. Grill the pineapple, 2 minutes per side, until charred. Toast the hamburger buns.

Assemble and serve. Remove from the grill. Top with mayo, lettuce, tomato, the burger patty, pineapple, and caramelized onion. Drizzle with teriyaki sauce, add the top bun, and serve.

Chopped onions being sautéed in a stainless steel skillet, with a wooden spatula stirring as they caramelize—perfect for topping a savory Teriyaki Burger on the stove.

Two hands are shaping a raw ground meat patty, pressing it gently between the palms, preparing it to become a delicious Teriyaki Burger, with a blurred background.

Namiko Hirasawa Chen

Nami’s Recipe Tips

Keep these tips in mind for the best results every time.

Cook the onions low and slow – Take your time. The slow heat mellows their bite and adds sweetness.

Leave the patties be – Let each side cook undisturbed for clean grill marks. Moving or pressing squeezes out the juice and moisture.

Use homemade teriyaki sauce – I make my own for better flavor and texture.

Don’t over-baste – Since teriyaki sauce has sugar, too much basting burns before the patty finishes cooking. A thin layer in the last minute per side is enough.

Two juicy Teriyaki Burger patties sizzle on the grill, boasting perfect grill marks and flames dancing in the background.

Melt the cheese off the heat – Add cheddar right before the patties finish. The residual heat melts it without overcooking the beef.

Pat the pineapple dry – If using canned, excess juice causes flare-ups and steams instead of chars it on the grill.

Assemble right before serving – I keep everything separate until I’m ready so nothing gets soggy. Set up a burger bar so everyone can build their own.

Make Ahead Tips

Cook the patties ahead – Grill up to a day early and chill. Warm right before assembling.
Caramelize the onions in advance – Make a batch a few days in advance; the sweet flavor holds well, and leftovers work in other recipes too.

Storage and Reheating Tips

To store and freeze – Keep leftover patties and caramelized onions in airtight containers for up to 3 days in the fridge or 1 month in the freezer.

To reheat – Warm the patties and onions in a pan or microwave, then assemble the burgers fresh.

A close-up of a Teriyaki Burger with lettuce, tomato, a grilled patty, melted cheese, sautéed onions, and sauce on a toasted bun, served on a wooden board with a drink in the background.

Variations

Feel free to mix and match based on what you have on hand.

Swap the protein. Use ground chicken, turkey, or pork in place of beef.
Make it vegan. Try a plant-based patty and skip the cheese, or use a vegan slice.
Add a fried egg. A runny yolk adds a rich contrast to the smoky burger patty and sweet pineapple.
Change the cheese. Swiss, Provolone, or Monterey Jack are great substitutes.

What to Serve with Teriyaki Burgers

I like to serve my Teriyaki Burgers with crowd-pleasing, make-ahead dishes. Here are my suggestions for pairing well with the dish.

Asian Coleslaw – This crisp salad adds a refreshing contrast to the rich burger.
Japanese Potato Salad – Creamy and cool, it’s my go-to for gatherings of all kinds.
Pickled Watermelon Rind – This is one of our favorite refreshing BBQ sides and a great way to use every part of the watermelon.
Butter Mochi – Part mochi, part coconut cake, this Hawaiian dessert rounds out the spread with a sweet finish. You can also give my Matcha Butter Mochi a try!

Asian Coleslaw with Sesame Dressing on a white plate along with gold fork and knife.

A white plate with six square pieces of green matcha butter mochi is placed on a wooden tray. A black-handled fork rests beside the brownies, and a white mug sits in the background.

FAQ

Can I cook the patties on the stovetop instead of the grill?

Of course! Cook them in a pan over medium-high heat for a few minutes per side. You’ll miss the crosshatch marks and smoky char, but it’s still a great burger.

Should I use fresh or canned pineapple?

Both work well. Fresh gives a brighter flavor, while canned is a convenient, pre-sliced solution. Pat canned slices dry before they hit the grill.

Can I make this gluten-free?

Yes. Use gluten-free buns and a tamari-based teriyaki sauce. Check that your other toppings are gluten-free, too.

I’d love to hear how yours turned out! 💛 Please leave a star rating and comment below to share your experience. Your feedback not only supports Just One Cookbook but also helps other home cooks discover recipes they can trust.

Teriyaki Burger

Prep: 15 minutes

Cook: 30 minutes

Total: 45 minutes

1 lb ground beef (80% lean/20% fat)
½ tsp Diamond Crystal kosher salt
¼ tsp freshly ground black pepper
4 slices cheddar cheese
4 burger buns

For the Caramelized Onion

¼ onion
1 Tbsp extra virgin olive oil

Gather all the ingredients.

To Caramelize the Onion (You Can Make Ahead)

Chop ¼ onion. Heat a frying pan over medium-low heat. Add 1 Tbsp extra virgin olive oil and the onion. Cook until golden brown, tender, and translucent, 20–25 minutes. Transfer to a small bowl and cool.
Nami's Tip: The slow heat mellows their bite and adds sweetness.

To Make the Burger Patties

Add 1 lb ground beef, ½ tsp Diamond Crystal kosher salt, and ¼ tsp freshly ground black pepper to a medium bowl. Mix lightly to combine. Divide into 4 equal portions and roll into balls. Press into patties about ½ inch (1.3 cm) thick.
Preheat a grill over medium-high heat and oil the grates. Place the patties on the grill and cook 2 minutes without moving. Rotate 90 degrees for crosshatch marks and cook 2 more minutes.
Flip the patties and cook the other side 4 minutes, or until done to your liking, rotating halfway for crosshatch marks. In the last minute, brush with Homemade Teriyaki Sauce and place 4 slices cheddar cheese on the patties to melt. Remove the burgers to a plate—the residual heat will melt the cheese.
Place 4 slices pineapple on the grill and cook for 2 minutes per side.

Grill the Pineapple and Buns

Add 4 slices pineapple to the grill and cook 2 minutes per side. Meanwhile, toast 4 burger buns on the grill.

To Assemble

Spread Japanese Kewpie mayonnaise on each bottom burger bun. Top with 2 leaves iceberg lettuce (shredded) and slices of 1 tomato. Layer the grilled burger patty, grilled pineapple, and caramelized onion on top. Drizzle with 1 Tbsp Homemade Teriyaki Sauce. Place the top bun and serve.

To Store

Keep the leftover burger patties in an airtight container. Store in the refrigerator for up to 3 days or in the freezer for up to 1 month. Assemble the burgers right before serving.

Variations

Feel free to mix and match based on what you have on hand.

Swap the protein. Use ground chicken, turkey, or pork in place of beef.
Make it vegan. Try a plant-based patty and skip the cheese, or use a vegan slice.
Add a fried egg. A runny yolk adds a rich contrast to the smoky burger patty and sweet pineapple.
Change the cheese. Swiss, Provolone, or Monterey Jack are great substitutes.

Calories: 518kcal, Carbohydrates: 35g, Protein: 30g, Fat: 28g, Saturated Fat: 11g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 96mg, Sodium: 458mg, Potassium: 570mg, Fiber: 3g, Sugar: 12g, Vitamin A: 431IU, Vitamin C: 44mg, Calcium: 230mg, Iron: 4mg