Sesame Grilled Pineapple Burgers

Here are my grilled pineapple burgers, with juicy beef patties seasoned with sesame oil and spices, a sweet and tangy homemade teriyaki glaze, caramelized pineapple rings, and melted provolone cheese on toasted brioche buns.

These burgers are what I make when we want something different for our backyard cookouts. The mix of savory beef and sweet grilled pineapple just works so well together, and that teriyaki sauce really brings everything together.

What Kind of Ground Beef Should I Use?

For juicy, flavorful burgers, I recommend using ground beef with a fat content between 80/20 and 85/15 – that’s the ratio of lean meat to fat. The fat is what keeps your burgers moist and prevents them from drying out on the grill, especially when you’re cooking them over high heat. If you go too lean, like 90/10 or higher, your burgers might end up a bit dry and less flavorful. Ground chuck (80/20) is my personal favorite because it has just the right amount of fat to create a burger that’s juicy without being greasy, and it holds together well on the grill.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some easy substitutions you can make:

• Ground beef: Ground turkey or chicken work great if you want a leaner option. You could also try ground pork for a different flavor profile. Just keep in mind that leaner meats might need a little extra oil to prevent sticking on the grill.
• Brioche buns: Any burger bun will do the job here – try potato rolls, sesame seed buns, or even pretzel buns. If you’re watching carbs, lettuce wraps work too.
• Provolone cheese: Cheddar, Swiss, pepper jack, or mozzarella all melt nicely on burgers. Pick whatever you have in your fridge or whatever sounds good to you.
• Fresh ginger: If you don’t have fresh ginger, use ¼ teaspoon of ground ginger instead. It won’t be quite as punchy, but it’ll still add that warm ginger flavor to your teriyaki sauce.
• Sesame seed oil: In a pinch, you can skip this or use a neutral oil like vegetable or canola oil. You’ll lose some of that nutty Asian flavor, but the burgers will still taste great.
• Green leaf lettuce: Romaine, butter lettuce, or even iceberg will work just fine. Use whatever greens you prefer on your burgers.

Watch Out for These Mistakes While Grilling

The biggest mistake when making grilled pineapple burgers is overworking the ground beef when mixing in the sesame oil, which creates dense, tough patties – gently fold the oil in with your hands just until combined and handle the meat as little as possible. Many people also press down on their burgers while cooking, which squeezes out all the juices and leaves you with a dry patty, so resist the urge to flatten them with your spatula. When grilling the pineapple, make sure your grill grates are clean and lightly oiled to prevent sticking, and don’t move the rings around too much – let them sit for 2-3 minutes per side to develop those nice caramelized grill marks. Finally, add your cheese at the very last minute of cooking and cover the pan or close the grill lid to help it melt properly without overcooking the burger.

What to Serve With Grilled Pineapple Burgers?

These burgers have such a sweet and savory thing going on, so I like to keep the sides pretty simple. Classic french fries or sweet potato fries are always a good call, or you could go with some crispy onion rings if you’re feeling extra. A cool coleslaw with a tangy dressing helps balance out the sweetness from the pineapple and teriyaki glaze. For something lighter, try some grilled corn on the cob or a cucumber salad with rice vinegar – both work really well with the Asian-inspired flavors in these burgers.

Storage Instructions

Store: Keep any leftover burger patties in an airtight container in the fridge for up to 3 days. I like to store the patties separate from the buns and toppings so everything stays fresh. The teriyaki sauce can be refrigerated in a jar for up to a week and tastes great on other things too!

Freeze: You can freeze the cooked burger patties for up to 3 months. Just wrap each one individually in plastic wrap, then place them all in a freezer bag. The grilled pineapple also freezes well if you want to prep it ahead of time.

Reheat: Warm up the patties in a skillet over medium heat for a few minutes on each side, or microwave them for about a minute. The pineapple rings can be reheated quickly in the microwave or back on the grill for just a minute or two until warmed through.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2300
• Protein: 95-110 g
• Fat: 115-130 g
• Carbohydrates: 180-200 g

Ingredients

For the teriyaki sauce:

• 1 cup water
• 1/4 cup soy sauce
• 1/3 cup brown sugar
• 2 tbsp honey
• 1 tsp rice vinegar
• 2 tbsp toasted sesame seeds
• 1 1/2 tsp fresh ginger
• 1/2 tsp garlic powder
• 2 1/2 tbsp cornstarch

For the beef patties:

• 1 lb ground beef (80/20 blend)
• 1/2 tsp sesame oil
• 3/4 tsp salt
• 1/2 tsp pepper
• 1/2 tsp paprika
• 1/4 tsp garlic powder

For assembly:

• 4 brioche buns
• 8 fresh pineapple rings
• 4 slices provolone cheese
• 8 green leaf lettuce leaves

Step 1: Make the Glazing Sauce

• 1 cup water
• 1/4 cup soy sauce
• 1/3 cup brown sugar
• 2 tbsp honey
• 1 tsp rice vinegar
• 2 tbsp toasted sesame seeds
• 1 1/2 tsp fresh ginger
• 1/2 tsp garlic powder
• 2 1/2 tbsp cornstarch

Combine water, soy sauce, brown sugar, honey, rice vinegar, toasted sesame seeds, fresh ginger, and garlic powder in a saucepan over medium heat.

Stir occasionally until the brown sugar dissolves and the mixture begins to simmer, about 3-4 minutes.

In a small bowl, whisk cornstarch with 2 tablespoons of cold water to create a slurry, then pour it into the simmering sauce while stirring constantly.

Continue cooking for 2-3 minutes until the sauce thickens enough to coat the back of a spoon, then remove from heat and let it cool for at least 15 minutes before using.

I like to make this sauce first so it has plenty of time to cool and reach the right consistency while I prep the other components.

Step 2: Prepare and Season the Burger Patties

• 1 lb ground beef
• 1/2 tsp sesame oil
• 3/4 tsp salt
• 1/2 tsp pepper
• 1/2 tsp paprika
• 1/4 tsp garlic powder

In a bowl, combine the ground beef with sesame oil and mix gently until just combined—don’t overwork the meat or the burgers will become tough.

Divide into 4 equal portions and form each into a patty about 3/4 inch thick, making a slight indent in the center with your thumb to prevent them from puffing up during cooking.

In a small bowl, mix together salt, pepper, paprika, and garlic powder, then season both sides of each patty generously just before cooking.

This seasoning blend adds a savory depth that complements the sweet and tangy pineapple glaze perfectly.

Step 3: Grill the Pineapple and Toast the Buns

• 8 fresh pineapple rings
• 4 brioche buns

Heat your grill or grill pan to medium-high heat.

Place the pineapple rings directly on the grates and cook for 2-3 minutes per side until they develop golden caramelized grill marks—this brings out their natural sweetness and adds a smoky char.

Remove the pineapple and set aside.

Toast the brioche buns cut-side down on the grill for about 1-2 minutes until lightly golden and crispy.

Transfer to a plate and keep warm.

Step 4: Cook the Burger Patties and Add Cheese

• seasoned burger patties from Step 2
• 4 slices provolone cheese

Keep the grill at medium-high heat and place the seasoned patties directly on the grates.

Cook for 3-4 minutes without moving them—this allows a nice crust to form.

Flip once and cook for another 3-4 minutes on the second side.

During the last minute of cooking on the second side, place a slice of provolone cheese on each patty and close the grill lid to let it melt completely.

I find that 80/20 ground beef keeps the burgers juicy while still developing a flavorful crust.

Step 5: Assemble and Serve

• toasted buns from Step 3
• 8 green leaf lettuce leaves
• cooked burger patties from Step 4
• grilled pineapple rings from Step 3
• glazing sauce from Step 1

Place a toasted brioche bun on each serving plate with the cut side up.

Layer 2 green leaf lettuce leaves on the bottom half of each bun, then top with a cheese-covered burger patty.

Place 2 of the grilled pineapple rings on top of each patty, then drizzle generously with the cooled glazing sauce from Step 1.

Top with the bun’s upper half and serve immediately while the burgers are still warm.

Sesame Grilled Pineapple Burgers

Delicious Sesame Grilled Pineapple Burgers recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Calories: 2200

Ingredients Method

Ingredients

  

For the teriyaki sauce

• 1 cup water
• 1/4 cup soy sauce
• 1/3 cup brown sugar
• 2 tbsp honey
• 1 tsp rice vinegar
• 2 tbsp toasted sesame seeds
• 1 1/2 tsp fresh ginger
• 1/2 tsp garlic powder
• 2 1/2 tbsp cornstarch

For the beef patties

• 1 lb ground beef (80/20 blend)
• 1/2 tsp sesame oil
• 3/4 tsp salt
• 1/2 tsp pepper
• 1/2 tsp paprika
• 1/4 tsp garlic powder

For assembly

• 4 brioche buns
• 8 fresh pineapple rings
• 4 slices provolone cheese
• 8 green leaf lettuce leaves

Method

 

1. Combine water, soy sauce, brown sugar, honey, rice vinegar, toasted sesame seeds, fresh ginger, and garlic powder in a saucepan over medium heat. Stir occasionally until the brown sugar dissolves and the mixture begins to simmer, about 3-4 minutes. In a small bowl, whisk cornstarch with 2 tablespoons of cold water to create a slurry, then pour it into the simmering sauce while stirring constantly. Continue cooking for 2-3 minutes until the sauce thickens enough to coat the back of a spoon, then remove from heat and let it cool for at least 15 minutes before using. I like to make this sauce first so it has plenty of time to cool and reach the right consistency while I prep the other components.
2. In a bowl, combine the ground beef with sesame oil and mix gently until just combined—don't overwork the meat or the burgers will become tough. Divide into 4 equal portions and form each into a patty about 3/4 inch thick, making a slight indent in the center with your thumb to prevent them from puffing up during cooking. In a small bowl, mix together salt, pepper, paprika, and garlic powder, then season both sides of each patty generously just before cooking. This seasoning blend adds a savory depth that complements the sweet and tangy pineapple glaze perfectly.
3. Heat your grill or grill pan to medium-high heat. Place the pineapple rings directly on the grates and cook for 2-3 minutes per side until they develop golden caramelized grill marks—this brings out their natural sweetness and adds a smoky char. Remove the pineapple and set aside. Toast the brioche buns cut-side down on the grill for about 1-2 minutes until lightly golden and crispy. Transfer to a plate and keep warm.
4. Keep the grill at medium-high heat and place the seasoned patties directly on the grates. Cook for 3-4 minutes without moving them—this allows a nice crust to form. Flip once and cook for another 3-4 minutes on the second side. During the last minute of cooking on the second side, place a slice of provolone cheese on each patty and close the grill lid to let it melt completely. I find that 80/20 ground beef keeps the burgers juicy while still developing a flavorful crust.
5. Place a toasted brioche bun on each serving plate with the cut side up. Layer 2 green leaf lettuce leaves on the bottom half of each bun, then top with a cheese-covered burger patty. Place 2 of the grilled pineapple rings on top of each patty, then drizzle generously with the cooled glazing sauce from Step 1. Top with the bun's upper half and serve immediately while the burgers are still warm.