Apple-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
- 15 min
Slice the fresh pineapple into 1-inch thick rings, remove the core. In a large bowl, gently mix the ground beef with garlic powder, onion powder, salt, and pepper. Form into five 1/2-pound patties, making a slight dimple in the center of each to prevent bulging.
Why it matters
Properly seasoned and formed patties ensure even cooking and maximum flavor, while the dimple keeps your burgers flat and juicy. Thick pineapple rings stand up to the smoke better.
Common mistake
Overworking the ground beef, which makes for tough burgers. Mix just until combined.
- 275°F15 min
Preheat your pellet grill or smoker to 275°F. Ensure your hopper is full of guava or apple wood pellets/chunks. Place a water pan inside the smoker if your model allows, to help maintain humidity.
Why it matters
Preheating is crucial for stable temperatures, and using mild, fruity wood enhances the Hawaiian profile without overpowering the pineapple.
Common mistake
Not letting the smoker reach and stabilize temperature before adding food, leading to uneven cooking.
- 275°F30 min
Once the smoker is at 275°F, place the pineapple rings directly on the grates. Smoke them for 30 minutes, flipping halfway through.
Why it matters
Smoking the pineapple transforms its natural sugars, creating a deeply caramelized, smoky-sweet flavor that forms the heart of this burger's identity. This step makes the pineapple the star.
Common mistake
Skipping this step entirely or only grilling the pineapple, missing out on the unique smoky depth.
- 275°F
After 30 minutes of smoking the pineapple, place the prepared burger patties on the smoker grates alongside the pineapple. Brush the pineapple rings generously with teriyaki sauce.
Why it matters
Adding the burgers at this point allows them to cook simultaneously with the pineapple for a unified finish. The teriyaki basting adds another layer of sweet-savory glaze to the pineapple.
Common mistake
Forgetting to baste the pineapple, which prevents that glossy, flavorful finish.
- 275°F25 min
Continue smoking for another 20-25 minutes, or until the internal temperature of the burgers reaches your desired doneness (145°F for medium-rare, 160°F for medium). Flip the burgers and baste both the burgers and pineapple with teriyaki sauce every 5-7 minutes during this phase.
Why it matters
Frequent basting builds layers of teriyaki glaze, deepening flavor and creating a beautiful crust on both the burgers and pineapple. Monitoring internal temperature prevents overcooking.
Common mistake
Not checking internal temperature, leading to dry, overcooked burgers. Also, not basting enough.
- 5 min
In the last 5 minutes of cooking, place the brioche buns cut-side down on the smoker grates to lightly toast them. Once burgers reach desired doneness, remove them and the pineapple from the smoker. Tent the burgers loosely with foil and let them rest.
Why it matters
Toasting the buns adds texture and prevents sogginess. Resting the burgers allows the juices to redistribute, ensuring a tender and juicy bite.
Common mistake
Skipping the rest, which causes juices to run out immediately upon slicing, resulting in a drier burger.
Spread mayonnaise on both halves of the toasted brioche buns. Layer with fresh lettuce, a smoked teriyaki burger patty, and top with a beautifully smoked and glazed pineapple ring. Serve immediately.
Why it matters
Careful assembly ensures every bite delivers the full flavor profile. The creamy mayo and crisp lettuce provide contrast to the rich burger and sweet pineapple.
Common mistake
Overloading the burger, making it difficult to eat, or forgetting a key textural element like lettuce.
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