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Teriyaki Burgers with Pineapple

 Teriyaki Burgers with Pineapple
These hamburgers were served at my Sweet 16 birthday party more than 20 years ago. The pineapple rings complement the soy sauce in the burgers. - Cheryl Wildy, Omaho, Nebraska
4 ServingsPrep/Total Time: 30 min.


  • 1-1/2 cups Rice Chex, crushed
  • 1/4 cup finely chopped onion
  • 2 tablespoons soy sauce
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon ground ginger
  • Dash garlic powder
  • 1 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 1 can (8 ounces) sliced pineapple, drained
  • 4 sandwich rolls, split


  • In a large bowl, combine the first six ingredients. Crumble beef over
  • mixture and mix well. Shape into four patties.
  • Grill, covered, over medium heat or broil 4 in. from the heat for 6-9
  • minutes on each side or until a meat thermometer reads 160° and
  • juices run clear.
  • Grill or boil pineapple rings until lightly browned. Place burgers on
  • roll bottoms. Top with pineapple and roll tops. Yield: 4 servings.
Just before the Teriyaki Burgers have finished cooking, spread a little butter or margarine on the cut side of the rolls ad grill or broil them until lightly browned. A toasted roll tastes great topped

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Teriyaki Burgers with Pineapple (continued)

Editor's Note: with any kind of burger!
Nutritional Facts: 1 serving (1 each) equals 461 calories, 15 g fat (7 g saturated fat), 56 mg cholesterol, 974 mg sodium, 52 g carbohydrate, 3 g fiber, 29 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.