Hawaiian Burger: Grilled Pineapple Teriyaki Cheeseburger

This Hawaiian burger has green leaf lettuce, an all-beef hamburger, melted cheese, grilled pineapple, and an amazing homemade teriyaki sauce. It's my version of the fan-favorite Teriyaki cheeseburger from Red Robin! You can make them on the stovetop, but the charred, smokey flavor of grilled burgers will always reign supreme.

Serve with homemade french fries, baked sweet potato fries, or air fryer frozen french fries and a nice, cold drink! See what to serve with burgers for more of my favorite sides.

Jump to:

• Red Robin Banzai Burger Copycat
• 🥘 Ingredients
• 🔪 How To Make a Hawaiian Teriyaki Burger
• 🍔 Hamburger Cooking Times
• 💭 Angela's Pro Tips & Recipe Notes
• 🥡 Storing & Reheating
• 📖 Recipe Card
• 💬 Comments & Reviews

Red Robin Banzai Burger Copycat

I have been hooked on teriyaki burgers for so long now, thanks to the 'Banzai Burger' at Red Robin. These Hawaiian burgers are so easy to make, and I anxiously await summertime to get really good grilling on my burgers, pineapple, and buns!

It's that or drag the grill outside in a snowstorm. As obsessive as that sounds, my husband knows better than to put it past me, and this burger is worth it! I highly recommend the made-from-scratch teriyaki sauce, or you can always grab a bottle of your favorite commercial brand at the store.

🥘 Ingredients

Teriyaki Sauce

• Water- Water, soy sauce, and sugar make the sweet and salty base of this teriyaki sauce.
• Soy Sauce - I recommend using low-sodium soy sauce in most recipes, or you could try a gluten-free or vegan soy sauce substitute as needed.
• Brown Sugar - I prefer light brown sugar, but regular or even dark brown sugar can be used as an alternative. The darker the brown, the more molasses flavor your sauce will have. 
• Honey - A small amount of honey or a honey substitute.
• Sesame Seeds (optional) - Toasted sesame seeds are optional, but I recommend them if you have them!
• Ginger (optional) - Grated fresh ginger for an authentic flavor, or you can use a frozen ginger cube.
• Garlic Powder - Garlic powder is just easier than fresh garlic and won't burn as quickly.
• Cornstarch - Cornstarch mixed with cold water to form a slurry that will thicken the sauce.

Hawaiian Burger

• Ground Beef - I like to use 85/15 ground beef or 80/20 ground chuck for the juiciest burgers.
• Sesame Oil - Sesame oil adds a rich smoky flavor to the meat. Most sesame seed oil substitutes won't add the same flavor.
• Salt & Pepper - Salt & pepper to taste. I used about ½ teaspoon each.
• Paprika (optional) - It's optional, but I highly recommend seasoning your burgers with a little regular or smoked paprika.  
• Buns - Toasted buns are a must if you ask me. You can use classic hamburger buns or see my recipe for homemade brioche buns.
• Pineapple - You can use fresh or canned pineapple rings. You don't have to grill the pineapple, but it's arguably the best part of this burger!
• Provolone Cheese - Provolone is my first choice for a teriyaki burger, and sharp cheddar is my second. See all of the best burger cheeses here if you want more options.
• Lettuce - Fresh green leaf lettuce rinsed and pat dry. Leave it in the fridge while you cook your burgers to keep it crisp.

🔪 How To Make a Hawaiian Teriyaki Burger

This is the ultimate summertime grilling recipe, but it also works on the stovetop, especially if you have a cast-iron grill pan. You will also need your measuring utensils, a saucepan, a mixing bowl, and your grilling utensils.

1 pound of beef makes 4 juicy quarter-pound teriyaki burgers.

1: Make The Teriyaki Sauce

Step 1: Combine sauce ingredients. Combine 1 cup (236.58 milliliters) of water, ¼ cup (58 grams) of soy sauce, ¼ cup (55 grams) of packed light brown sugar, 2 tablespoons of honey, 2 tablespoons of toasted sesame seeds, 1 teaspoon of ginger, and ½ teaspoon of garlic powder in a medium saucepan. Heat over medium-high, then combine 2 tablespoons of cornstarch with ¼ cup of cold water and add to the sauce.

Step 2: Thicken the sauce. Cook on medium-high until a slow boil is reached, reducing the heat if necessary. Keep cooking until the sauce thickens (you can add more water to thin the sauce if it thickens too fast).

Step 3: Cool while you prepare your burgers. Let the teriyaki sauce cool for about 15 minutes, at which point it will be the perfect temperature for adding to your burger.

2: Make The Sesame Burger Patties

Step 4: Make burger patties. Combine 1 pound (453.59 grams) of ground beef with ½ teaspoon of sesame seed oil in a medium bowl and work it in just enough to coat the ground beef. Divide the ground beef into 4 equal patties (¼-pound or 113.4 grams each) about ¾-inch thick. Use your thumbs to press an indent into the top center of the burger patty. Set aside.

Step 5: Season the burgers. Grab your grill, large skillet, or frying pan, and heat it to medium-high heat. Starting with ½ teaspoon each of salt, pepper, and paprika (optional), season the bottoms of the burger patties to taste and place them on the heated grill, skillet, or pan. Repeat the seasoning on the upward-facing side of the burger patties. *Your burger patties should sizzle when they come into contact with the heated skillet or pan. If they don't, turn the heat up a bit.

3: Cook, Assemble, & Serve

Step 6: Cook the burgers. Cook the burgers for 3-4 minutes, then flip when the bottom has a nicely browned coloring. Cook the second side for 4-5 minutes, adding the cheese slices in the last minute of cooking (see chart below for specific cooking times). Close the grill lid, or cover the skillet or frying pan with a lid if the cheese is not melting.

Step 7: Assemble and serve. While the burgers are cooking, place green leaf lettuce on the bottom half of the buns. When the burger patties are finished cooking, place them onto the bun and lettuce. Top with 2 slices of grilled pineapple per burger, and drizzle with a generous amount of teriyaki sauce. Add the bun top and serve with any additional burger condiments or toppings desired.

🍔 Hamburger Cooking Times

I based the cooking times on ¼-pound ground beef burgers cooked over direct heat on the grill or stovetop, flipping at the halfway point.

Level of Doneness	Color	Total Cooking Time
Medium-Rare	Red in the middle	6-7 minutes
Medium	Pink in the middle	7-8 minutes
Medium-Well	Only a hint of pink in the middle	9 minutes
Well-Done	No pink in the middle	10 minutes

💭 Angela's Pro Tips & Recipe Notes

• Toasted buns are the way to go. I like to toast or grill my brioche buns until golden brown for a crispy bite and buns that don't get soggy.
• Grilled pineapple is worth the effort. Grill the pineapple just enough to heat the pineapple and leave grill marks. You can find step-by-step instructions for grilling pineapple here.
• Optional, but recommended. Toasted sesame seeds and crushed fresh ginger are superb additions to teriyaki sauce. They're optional ingredients but add a remarkable depth of flavor.
• Lean beef makes dry burgers. I like to use 85/15 ground beef or 80/20 ground chuck for juicy cheeseburger patties that won't fall apart.
• Overworking the meat will toughen your burger! Add sesame oil, and then use your hands to coat the meat evenly. Divide it into four equal portions and roll them into balls before pressing them into patties. You shouldn't have to do much mixing here.

🥡 Storing & Reheating

Let your leftovers cool off, then put them in an airtight container in the fridge for up to 4 days. Store any toppings, like the pineapple, separately.

To reheat. You can use the microwave, but the best way to reheat your burger patties is in the oven. Line a baking sheet with foil and reheat the burgers in the oven at 400°F (205°C/Gas Mark 6) for 3 minutes on the first side, then flip, and 2-3 minutes on the second side.

📖 Recipe Card