These juicy teriyaki burgers are made in honour of The Mister and his favourite burger. Sure, he can eat whatever he wants. But in our home, there’s no gluten. And I still fear and loathe (I kid, kind of) nightshades. Besides, he always ordered it without tomato, so I’m free to make an AIP version for the whole family.
To recreate the teriyaki flavour, I mixed coconut aminos, fish sauce, and a touch of molasses. This is based on the juicy teriyaki burgers and pineapple slices as they grill.
Instead of using canned pineapple, I opted for fresh. First, slice away the top, bottom, and skin. Then cut in half. I use an apple corer to remove the stricter pineapple core (and split that with The Mister, it’s his favourite part. it also contains concentrated amounts of bromelain) and slice each half into quarters, resulting in “rings”.
Authentic Juicy Teriyaki Burgers
- 3 tablespoons coconut aminos
- ¼ teaspoon fish sauce
- 1 teaspoon molasses unsulphured
- 1 pound ground beef
- ¾ teaspoon sea salt
- 4 rings pineapple cored, peeled, and sliced into four “rings”
- Preheat the grill to medium heat.
- Meanwhile, mix coconut aminos, fish sauce, and molasses in a small bowl. Using a basting brush, brush the pineapple rings and set them aside.
- Divide beef into quarters and shape it into patties. Season with sea salt on both sides and place on a heated grill (leaving room for pineapple). Brush each cake with the remaining sauce.
- Grill burgers until slightly charred on the first side, about 3 minutes. Flip over and brush with more sauce.
- Now place pineapple rings on the grill and flip after 2 minutes. Continue cooking until burgers are done.
- Cook burgers until slightly charred on the second side, 4 to 5 minutes or until desired doneness.
- Top with pineapple and add desired toppings.
- Serve with yuca fries or another starchy side. If only topping with pineapple, serve with a green salad as well.