This is a teriyaki-marinated beef burger topped with grilled pineapple and melted cheddar, inspired by Red Robin’s Banzai Burger. The combination of soy-glazed beef and caramelized pineapple genuinely works — the sweetness cuts the fat and keeps every bite from feeling heavy. Make it when you want something a step above a standard backyard burger without adding much extra work.
Before you start
Two things decide whether this burger lands or falls flat. First, the marinade time: 60–90 minutes is the sweet spot. Less than that and the teriyaki flavor stays on the surface; much longer and the salt in the soy sauce starts drawing moisture out of the patty, leaving it dry on the grill. Set a timer and pull the patties when it goes off. Second, grill the pineapple on the same grates right before the patties go on — skip adding any extra oil to the pineapple rings, because their natural sugars caramelize better on a dry, hot surface and you avoid flare-ups that char the outside before the center softens. Both steps use the same grill, back to back, so nothing extra to wash.
Keeping and reheating
Cooked patties keep in an airtight container in the fridge for up to 3 days. Store the grilled pineapple separately — stacked with the patty overnight, it makes the bun soggy fast. To reheat, put the patty in a dry skillet over medium-low heat, cover with a lid, and warm for 3–4 minutes per side; the lid traps steam and keeps the beef from drying out. Skip the microwave if you can — it toughens the edges. For freezing, wrap individual cooked patties tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge before reheating. Freeze pineapple separately in a zip bag; it softens a little after freezing but still tastes fine once re-grilled for 60 seconds per side.
If something goes sideways
- Patty falls apart on the grill: The teriyaki marinade adds moisture, which can loosen the bind. Make sure patties are well-chilled (not straight from a warm counter) before they hit the grates, and don’t press or move them for the first 3 minutes — let a crust form first.
- Pineapple won’t caramelize, just steams: The grill wasn’t hot enough, or the rings were too thick. Aim for slices no thicker than half an inch and make sure the grill is fully preheated before the pineapple goes on. Wet rings also stall browning — pat them dry with a paper towel straight from the can.
- Teriyaki sauce burns on the outside before the center reaches 160°F: The sugar in teriyaki scorches quickly over high heat. If the outside is darkening too fast, move the patties to an indirect heat zone, cover the grill, and let them finish cooking through. A meat thermometer is the only reliable way to confirm doneness here.
- Cheddar slides off instead of melting into the patty: Add the cheese slice when there’s still about 90 seconds left, then close the grill lid immediately. The trapped heat melts it evenly. Cold cheese straight from the fridge takes longer — let it sit at room temperature for 10 minutes before it goes on.
- Bun goes soggy before you finish building: Spread mayo on both cut sides of the toasted bun right before assembly — it acts as a moisture barrier between the bread and the wet toppings. Don’t assemble more than a couple of minutes before serving.
Red Robin Inspired Banzai Burger
Ingredients
For the Burger Patty Marinade:
- ½ cup teriyaki sauce use a thick, high-quality brand for best flavor
- 4 pieces ground beef patties 80/20 ratio, 1/3 lb each
For the Bun and Toppings:
- 4 pieces sesame burger buns lightly buttered and toasted
- 4 slices pineapple rings fresh or canned in juice, grilled until caramelized
- 4 slices sharp cheddar cheese aged cheddar for fuller flavor
- 1 cup shredded lettuce iceberg or romaine for crunch
- 1 cup sliced tomatoes about 1 large ripe tomato
- ¼ cup mayonnaise
Instructions
- Marinate the Burger Patties: Place the beef patties in a shallow dish or gallon zip-top bag. Pour the teriyaki sauce over them, ensuring each is coated well. Cover or seal and refrigerate for 1–1.5 hours to allow the marinade to deeply flavor the meat.
- Grill the Pineapple: While the patties marinate, grill the pineapple rings over medium-high heat on a grill or cast iron pan for about 2–3 minutes per side until slightly charred and caramelized. Set aside.
- Toast the Buns: Butter the insides of the burger buns lightly and toast them cut-side down on a grill or pan until golden brown, about 2 minutes. Set aside.
- Cook the Patties: Remove the patties from the marinade, letting excess drip off. Grill them over medium heat (350°F / 175°C) for about 4–5 minutes per side or until internal temperature reaches 160°F (71°C). Add cheddar slices during the last minute and cover to melt.
- Assemble the Burgers: Spread mayonnaise on both bun halves. On the bottom bun, layer lettuce, tomato slices, the cheesy beef patty, grilled pineapple, and then top with the upper bun.
Notes
- For a tangier twist, substitute Japanese Kewpie mayo for regular mayonnaise.
- You can use turkey or plant-based patties as an alternative protein without sacrificing flavor due to the bold teriyaki and pineapple combo.
- For a touch of spice, add a few pickled jalapeños or a sriracha-mayo drizzle.
Nutrition
Frequently asked questions
Can I use store-bought teriyaki sauce instead of making my own?
Yes, store-bought works fine for marinating. Look for a thicker, glaze-style sauce rather than a thin, watery one — it clings to the patty better and gives you more flavor in the same 60–90 minute window.
Can I make this with turkey or chicken patties instead of beef?
You can, and the teriyaki and pineapple carry the flavor just as well. Cook poultry patties to an internal temperature of 165°F (74°C) — no pink in the center, no exceptions.
Fresh pineapple or canned — does it matter?
Canned pineapple rings in juice (not syrup) are actually easier to work with and grill consistently. Fresh works too, but the rings need to be cut to a uniform thickness so they cook evenly.
What if I don’t have a grill — can I cook this on the stovetop?
A cast-iron skillet or grill pan over medium-high heat works well. Get the pan hot before the pineapple goes in, and use the same pan for the patties right after — one pan, less cleanup.
My patties are marinating but I’m worried they’ll be too salty — is that possible?
It is if you go past 90 minutes, especially with a high-sodium store-bought sauce. Stick to the 60–90 minute window and don’t add extra salt to the patty mix before marinating.
Can I prep any part of this ahead of time for a cookout?
Yes — form the patties and start the marinade up to 90 minutes before you need to cook. The pineapple can be sliced and patted dry in advance and kept covered in the fridge. Everything else comes together at the grill.