Teriyaki cheeseburgers are juicy and sweet layered with teriyaki sauce, grilled pineapple and onions, with a slathering of mayonnaise.
Juicy, sweet, mouth-watering, tender, perfect teriyaki cheeseburgers, that is exactly what we have here. I mentioned eating way too much food while in Kauai but I am quite sure every bite I took was worth it; from the Thai coconut seafood platter to the Hawaiian shaved ice to the lava flow virgin pina colada to the arugula goat cheese salad to coconut French toast to the teriyaki cheeseburger. Delicious, satisfying, flavor bursting yumminess.
I hope to recreate as many as possible but it takes time and experimenting. That’s what a recipe developer food blogger does – experiment. We discover something we love whether by stumbling across it on pinterest or in a magazine or eating it first hand at a restaurant or someone’s home. Then we start asking questions, searching, testing, and tasting. The tasting is the good part, especially when the taste is amazing and jumping out at you saying “eat me!”
That’s what the flavor in this teriyaki cheeseburger is saying, “eat me!”, “devour me!” I can claim that. I am a smother me in ketchup, have a little hamburger with your ketchup kind of girl. Not this one, no, not this one. Not one drop of ketchup made its way to my teriyaki cheeseburger from Bubba Burgers, nor a single drop on my homemade teriyaki cheeseburger either. That’s when I knew I had hit the mark and knew I wanted to share with you too.
- 1 lb ground beef
- 5 to 6 pineapple slices
- 5 to 6 onion slices
- 5 to 6 slices Colby Jack cheese
- 1 tsp garlic salt
- 1/2 tsp black pepper
- 5 to 6 hamburger buns
- 1/2 cup store bought teriyaki sauce
- 1/3 cup brown sugar
- 1 tsp ginger powder
- 2 cloves garlic (minced)
- 1 tsp sesame oil
- 2 TBS rice vinegar
- 1/4 cup water
- 3 tsp cornstarch
- Large Mixing Bowl
- In a large bowl, with your hands mix the ground beef with salt, black pepper, and 1/4 cup teriyaki sauce.
- Shape into 5 large or 6 medium hamburgers
- Spread 1 TBS of teriyaki sauce over each hamburger
- Prepare your grill according to manufacturer's directions
- Grill to doneness you prefer but at least 160 degrees internally, turning halfway and spreading additional TBS of teriyaki sauce over each hamburger
- Spread 1/2 TBS of teriyaki sauce over each pineapple slice
- minutes before hamburgers are done place on your grill the pineapple slice and onions
- Place buns on the top level or outer side of your grill to toast lightly
- Top hamburgers with cheese and let melt mostly
- Remove everything from the grill
- Spread generously mayonnaise and teriyaki sauce over the top bun
- Layer bottom bun, onion, teriyaki cheeseburger, pineapple slice, and top bun
- In a measuring cup add your water and cornstarch, whisk together until smooth
- In a medium sauce pan add all your ingredients
- Over medium heat bring sauce to a boil, whisking often
- Lower temperature of stove, continue to whisk constantly for an additional 4 minutes
- Remove from heat, use immediately or store in refrigerator up to 1 week
My first attempt at making homemade teryaki sauce and I was pleased. Yes, it does already have store bought teriyaki sauce as one of the main ingredients but all the other ingredients add to make it a thicker, better teriyaki sauce. I made mine the night before and refrigerated it, making the sauce nice and thick, just right to stick to the hamburgers and pineapple slices. More perfection.
While you are eating your teriyaki cheeseburger you can dream about being in Kauai by visiting my personal blog “Musing of My Mind” and visualize with my pictures.
If you like these teriyaki cheeseburgers, then you’ll like these too: