Hawaiian Teriyaki Burger Recipe

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This is a copycat of the Carl’s Jr. Hawaiian Teriyaki Burger — a beef patty glazed with teriyaki sauce, topped with grilled pineapple and Swiss cheese on a sesame seed bun. It comes together in under 30 minutes, which makes it a genuinely useful option when you want something that feels a little different without a lot of extra work.

What makes this version work

Two things actually move the needle here. First, the teriyaki glaze needs to go on during the last 60–90 seconds of cooking, not at the start. Added too early, the sugars burn before the patty is done and you get bitter char instead of a glossy, caramelized coat. Second, dry your pineapple rings with a paper towel before they hit the grill or pan. Wet pineapple steams instead of caramelizing, and you lose the slightly firm, lightly charred edge that makes it worth including — skip patting them dry and the rings just go limp and watery on the bun. Both steps take seconds and make a real difference in the finished burger.

Leftovers and meal prep

Cooked patties keep in the fridge for up to 3 days in an airtight container. Reheat them in a covered skillet over medium-low with a splash of water — about 3 minutes — so they stay moist rather than drying out in the microwave. Grilled pineapple rings store fine alongside the patties and reheat in the same pan. The teriyaki glaze keeps in a sealed jar in the fridge for up to 2 weeks, so making a double batch is worth it; you can use the extra on chicken or as a quick stir-fry sauce. Assembled burgers don’t hold well, so store components separately and build fresh.

If something goes sideways

Glaze is sliding off the patty: The beef surface is probably too wet. Pat the patty dry before cooking and make sure you get a good sear first — the glaze needs something to grip.
Pineapple is falling apart on the grill: Canned pineapple rings are softer than fresh and need less time — 1 minute per side max. Fresh rings can handle 2 minutes. Pull them the moment you see grill marks.
Swiss cheese isn’t melting properly: Add the cheese right after the glaze goes on, then tent the patty loosely with a small piece of foil for 30–40 seconds. The trapped steam finishes the melt without overcooking the beef.
Bun going soggy fast: Toast the cut sides of the bun in the same pan before building. A toasted surface slows the sauce from soaking straight through, especially if you’re eating at the table rather than straight off the grill.
Patty not reaching 160°F before the outside looks done: Flatten the patty to an even thickness before cooking — thick edges and a thin center cook unevenly. A consistent ¾-inch thickness gives you a reliable cook time.

Carl’s Jr Hawaiian Teriyaki Burger (Copycat)

Jennifer McDonald

Inspired by the sunny, sweet-salty spirit of island cookouts and the iconic fast-casual classic, this burger layers a glossy teriyaki glaze, char-kissed pineapple, and melty Swiss over a juicy 80/20 beef patty. It’s a playful balance of umami, caramel, smoke, and tropical brightness—nostalgic yet chef-level in technique. Serve it sizzling and lacquered to bring a beachside vibe to your table.

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Prep Time 25

Cook Time 20

Total Time 45

Course Main Course

Cuisine American

Servings burgers

Calories 825 kcal

Ingredients

For the Teriyaki Glaze:

½ cup low-sodium soy sauce use a naturally brewed brand for best depth
½ cup 100% pineapple juice from canned rings or bottled, no added sugar
⅓ cup light brown sugar firmly packed for accurate measure
1 tbsp mirin optional; adds gentle sweetness and sheen
1 tbsp unseasoned rice vinegar balances sweetness and saltiness
1 tbsp fresh ginger, finely grated microplane for a smooth puree that infuses quickly
2 cloves garlic, minced freshly minced for aroma; avoid pre-minced jars if possible
1 tsp toasted sesame oil stir in at the end to preserve aroma
2 tsp cornstarch for slurry to thicken glaze
2 tsp cold water mix with cornstarch to make slurry
1 pinch red pepper flakes optional; for a gentle heat in the finish

For the Burgers & Assembly:

1 ½ lb ground beef (80/20) yields four 6 oz patties; 80/20 for juiciness and flavor
1 ¼ tsp kosher salt Diamond Crystal preferred; reduce if using fine salt
¾ tsp freshly ground black pepper medium grind for balanced bite
1 tbsp neutral oil canola or grapeseed, for oiling grill grates or skillet
4 rings pineapple 1/2-inch thick; fresh preferred, canned works well drained and patted dry
4 whole sesame seed hamburger buns soft, bakery-style for best texture; split
2 tbsp unsalted butter, softened for toasting buns; can substitute mayo for toasting in skillet
4 slices Swiss cheese mild or baby Swiss for smooth melt; Monterey Jack works too
4 tbsp mayonnaise for spreading on buns; Kewpie or classic
4 leaves green leaf lettuce or iceberg crisp, dry leaves to keep buns from sogging
4 slices red onion 1/4-inch thick rounds for snap and color

For Optional Toppings:

1 medium ripe tomato, sliced Heirloom when in season, patted dry
2 tbsp pickled jalapeños, sliced adds gentle heat and acidity
1 tsp toasted sesame seeds for garnish and nutty aroma
2 tbsp scallions, thinly sliced optional, for a fresh allium pop

Instructions

Make the Teriyaki Glaze:

In a small saucepan, combine soy sauce, pineapple juice, brown sugar, mirin, rice vinegar, ginger, and garlic. Bring to a gentle simmer over medium heat (about 350°F / 175°C on an induction setting) and cook 6–7 minutes until the sugar dissolves and the mixture smells fragrant.
Stir cornstarch and cold water together to make a smooth slurry, then whisk it into the pan. Simmer 1–2 minutes more until glossy and slightly thick, coating the back of a spoon.
Turn off the heat and stir in sesame oil and a pinch of red pepper flakes (optional).
Divide: Reserve about 1/3 cup for basting; keep the rest warm for serving.

Form and Season the Patties:

Divide the ground beef into four 6 oz portions. Gently form 4 1/2-inch patties about 3/4-inch thick; press a shallow 1-inch dimple in the center of each patty to prevent doming.
Season both sides evenly with kosher salt and black pepper. For best texture, refrigerate patties 10–15 minutes to firm up while you heat the grill.

Preheat Grill or Skillet:

Preheat a gas or charcoal grill to medium-high, about 400–425°F (205–220°C). Clean and oil the grates lightly with neutral oil. Alternatively, preheat a cast-iron skillet over medium-high heat until just smoking (about 400°F / 205°C surface temp).

Grill Pineapple and Toast Buns:

Pat pineapple rings dry; lightly brush with a little glaze. Grill 2–3 minutes per side until caramelized grill marks appear and edges look lightly charred, then set aside.
Spread cut sides of buns with softened butter and toast cut-side-down 45–90 seconds until golden. Spread about 1 tbsp mayonnaise on each toasted top and bottom bun. (Skillet or broiler works: toast under a broiler on high, 30–60 seconds—watch closely.)

Grill the Burgers and Glaze:

Place patties on the hot grill. Sear 3–4 minutes on the first side until browned and juices begin to bead on top.
Flip, brush with reserved teriyaki glaze, and cook another 3–4 minutes. Flip one more time, brush again, and cook 1 minute more. Internal temperature should read 135°F (57°C) for medium or 145°F (63°C) for medium-well. Adjust time by 30–60 seconds as needed.
In the last minute, top each patty with a slice of Swiss cheese; close the lid to melt.
Transfer patties to a warm plate and rest 3 minutes; this sets juices and keeps buns from getting soggy.

Assemble:

Bottom bun (mayo), lettuce leaf, cheesy teriyaki-glazed patty.
Spoon 1–2 tsp more glaze over the patty.
Add grilled pineapple ring and a red onion slice.
Cap with top bun (mayo). For a signature sheen, lightly brush the top with a touch of glaze and sprinkle sesame seeds.

Timing Summary:

Prep: About 25 minutes (measuring, sauce setup, forming patties, garnishes).
Cook: About 20 minutes total (10 minutes glaze simmer + 8–9 minutes patties + 2–3 minutes pineapple and 1 minute buns, with some overlap).
Temperatures: Grill 400–425°F (205–220°C).
Burger Doneness: 135°F (57°C) medium; 145°F (63°C) medium-well.

Notes

Chef’s Tips:

Beef Choice: 80/20 is the sweet spot. If using leaner beef, brush patties lightly with oil right before grilling to prevent dryness.
Fast-caramelized Onions: If you prefer onions soft and sweet, quickly sauté slices in 1 tsp oil and a pinch of sugar over medium-high heat 5–7 minutes until browned at the edges.
Better Glaze Control: Keep the glaze off raw meat until after the first flip to avoid burning and to reduce flare-ups.
Substitutions: Tamari (gluten-free) or coconut aminos (sweeter, reduce sugar by 1–2 tsp). Swiss can be swapped for Monterey Jack or provolone.
Dietary Swaps: Use gluten-free buns and tamari for GF. For dairy-free, skip cheese or use plant-based slices. For a lighter version, try ground turkey thigh; cook to 165°F (74°C).
No Grill? Use a cast-iron skillet over medium-high. Sear as directed; for smoky vibes, add a tiny drop of liquid smoke to the glaze.
Glaze Troubleshooting: Too thin? Simmer 30–60 seconds more. Too thick? Whisk in 1–2 tsp hot water.
Pineapple Perfection: Pat rings dry so they char instead of steaming. Fresh pineapple should be ripe (golden flesh, sweet aroma).

Serving Suggestions:

Plate burgers on warm, lightly toasted buns. Nestle each on a wooden board or a white plate to contrast the glossy mahogany glaze and golden pineapple. Add a ramekin of extra teriyaki on the side, sprinkle toasted sesame seeds and sliced scallions for color, and pair with crispy fries or sweet potato wedges. A chilled lager or iced green tea highlights the sweet-salty profile. The ideal burger shows defined grill marks, cheese softly cascading, and a fragrant, soy-ginger aroma.

Culinary Context:

This Hawaiian-inspired burger nods to the Carls Jr/Hardee’s classic and to the Japanese technique of teriyaki adopted and brightened in Hawai‘i with pineapple. As a young cook manning a beach grill, I learned that a whisper of char on pineapple unlocks its caramel perfume—the exact magic that makes this burger sing.

Optional Advanced & Make-Ahead:

Make the glaze up to 5 days ahead; refrigerate and rewarm gently. It will thicken when cold—loosen with a teaspoon of hot water.
Form patties, season, and chill up to 12 hours for easier handling.
Parallel Flow: Simmer glaze while the grill preheats; toast buns while burgers rest.
Beginner Alternative: Pan-sear pineapple in a nonstick skillet 2–3 minutes per side if grill space is tight.

Course, Cuisine, Origin:

Course: Lunch or Dinner
Cuisine: American, Hawaiian-Inspired
Origin/Style: A modern, fast-casual classic interpreted with chef-driven technique

Nutrition

Calories: 825kcalCarbohydrates: 32gProtein: 38gFat: 61gSaturated Fat: 22gPolyunsaturated Fat: 9gMonounsaturated Fat: 23gTrans Fat: 2gCholesterol: 158mgSodium: 2244mgPotassium: 814mgFiber: 2gSugar: 24gVitamin A: 1782IUVitamin C: 11mgCalcium: 240mgIron: 5mg

Did you give this recipe a whirl?We're all ears to hear about your results!

FAQ

Can I use canned pineapple instead of fresh?

Yes, canned rings work fine and are actually easier to find year-round. Just drain them thoroughly and pat dry before grilling — canned pineapple holds more liquid than fresh and will steam rather than char if you skip that step.

What can I use instead of Swiss cheese?

Provolone is the closest swap — it melts well and has a similarly mild flavor that doesn’t fight the teriyaki. Mozzarella also works in a pinch, though it’s a bit blander and produces a stringier melt.

Can I make the teriyaki glaze ahead of time?

Yes, and it’s worth doing. The glaze keeps in the fridge for up to 2 weeks in a sealed jar. Making it ahead also gives the flavors time to settle, and it thickens slightly when cold, which actually helps it cling to the patty better.