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.

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.

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.

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.

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.