Cherry-Smoked Smoked Pineapple Teriyaki Burgers
The Hawaiian burger, smoked. A teriyaki-seasoned patty, a slab of smoked pineapple that goes jammy and caramelized, and a soft bun. It's the islands' favorite mash-up of mainland burger and local sweet-savory flavor — the smoker makes the pineapple the star.
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Ingredients
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Method
- 10 min
Gently mix ground beef with 1/4 cup teriyaki marinade, garlic powder, salt, and black pepper. Form into five 1/3 lb patties, slightly wider than your buns as they will shrink.
Why it matters
Gentle mixing prevents tough burgers. Making patties wider ensures they fit the bun after cooking shrinkage.
Common mistake
Overworking the meat results in dense, dry patties. Don't press hard while forming.
- 5 min
Peel and core the fresh pineapple, then slice it into five 1/2-inch thick rings. Pat them dry with paper towels.
Why it matters
Drying the pineapple surface allows for better smoke adhesion and caramelization, preventing a 'steamed' texture.
Common mistake
Leaving pineapple wet can lead to less effective smoking and browning.
- 275°F15 min
Set your smoker or pellet grill to 275°F (135°C). Add guava or apple wood for a mild, fruity smoke flavor.
Why it matters
Accurate temperature is crucial for even cooking. The specified wood choice enhances the 'Hawaiian' profile of the dish.
Common mistake
Not allowing the smoker to fully come to temperature, which can cause inconsistent cooking and dirty smoke.
- 275°F20 min
Place the prepared pineapple rings directly on the smoker grates. Smoke for 20 minutes, flipping halfway through, until they start to soften and caramelize.
Why it matters
Smoking at this stage infuses the pineapple with a deep, sweet, and complex smoky flavor, transforming it into a jammy, caramelized treat that's key to the burger's profile.
Common mistake
Overcooking the pineapple, which can make it mushy instead of tender-firm with a slight chew.
- 275°F25 min
After 10 minutes of smoking the pineapple, place the burger patties on the grates alongside the pineapple. Smoke for 25 minutes, flipping once, until they reach an internal temperature of 155-160°F (68-71°C). Glaze with the remaining teriyaki marinade during the last 5 minutes of cooking.
Why it matters
Smoking the patties adds another layer of flavor. Glazing at the end creates a shiny, savory crust and prevents the marinade from burning during the cook.
Common mistake
Overcooking the burgers; pull them off at 155-160°F for a juicy burger after resting.
- 5 min
While burgers and pineapple are finishing, lightly toast the brioche buns, cut-side down, on a hot griddle or directly on the smoker for 1-2 minutes. Spread Japanese mayonnaise on both sides of each toasted bun. Place a burger patty on the bottom bun, top with a smoked pineapple ring, and complete with the top bun.
Why it matters
Toasted buns provide structural integrity and a pleasant texture contrast. Japanese mayo adds a rich, tangy counterpoint.
Common mistake
Skipping toasting the bun makes the burger soggy, especially with juicy ingredients.
Sauce It
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