Recipes

Grilled Hawaiian Burgers with Teriyaki Beer Glaze

Grilling season is coming up and this is a definite fan favorite.

Grilled Hawaiian Burgers with Teriyaki Beer Glaze

Burger Ingredients

  • 4 (6 ounce) hamburger patties
  • 4 hamburger buns, white or whole wheat
  • 8 pineapple rings
  • 4 slices swiss cheese
  • Teriyaki Beer Glaze
  • Mayonnaise
  • Green lettuce leaves
  • Red onion slices
  • Tomato slices

Instructions

  1. Preheat grill or grill pan to medium high heat and coat lightly with oil. Brush pineapples rings with teriyaki glaze; grill until warmed through and slightly caramelized with nice grill marks, about 5 minutes per side; transfer to a plate and set aside.
  2. Brush the hamburger patties with teriyaki glaze. Grill 2 to 3 minutes, or until the juices just begin to pool on the top of the patty. Flip and continue to cook, basting with additional glaze, as desired, until medium. Top with a slice of swiss cheese and remove from grill once cheese begins to melt.
  3. Place hamburger buns on the grill, cut side down, until slightly toasted.
  4. To assemble the burger, coat the bottom half of the toasted bun with a layer of good quality mayonnaise; this will act as a barrier to prevent the bun from becoming soggy. Top the bottom bun with lettuce and tomato, followed by the hamburger patty. Place the pineapple rings and onion slices on top then cap with the top bun. Serve with additional teriyaki glaze.

Tip

To prevent from drying out, do not press down on the burger while grilling.

Bite of Burger
Image by: The Beer Bitty

Teriyaki Beer Glaze Ingredients

  • ½ cup soy tamari or soy sauce
  • ½ cup amber ale, porter, or wheat beer
  • 2 Tablespoons mirin (sweet rice wine)
  • 2 Tablespoons brown sugar
  • 1½ teaspoons freshly grated ginger
  • 1½ teaspoons finely minced garlic
  • 1 Tablespoon cornstarch

Instructions

  1. To make the teriyaki sauce, combine all ingredients (except the cornstarch) in a saucepan over medium heat; cook, stirring occasionally, until sugar dissolves.
  2. To make the glaze, reduce heat to low. While the sauce simmers, whisk together 1 Tablespoon cornstarch with 1 Tablespoon water in a small bowl.
  3. Slowly whisk cornstarch slurry into teriyaki sauce and continue to cook, stirring regularly, until thickened.
  4. Store refrigerated in an airtight container for up to one week.

Serves 4

Shared from: The Beer Bitty

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