Maui Burger

D'Artagnan | Yield: 4
For this easy recipe, we marinated burgers in teriyaki sauce before grilling, then topped with duck bacon, grilled pineapple, and extra-creamy Japanese mayo.
Hawaiian Style Grilled Teriyaki Burger with Pineapple & Duck Bacon | D'Artagnan

Ingredients

  • 1 cup Hawaiian-Style Teriyaki Sauce
  • 4 Wagyu Beef Patties
  • 8 slices pineapple
  • 1 pack Uncured Duck Bacon
  • 4 slices Jack or cheddar cheese
  • Leaf lettuce
  • 1 small sweet onion, sliced
  • Kewpie Japanese mayonnaise
  • 4 Portuguese sweet rolls

Preparation

  1. At least an hour before you plan to cook, place patties in a shallow dish. Pour teriyaki sauce over patties, turning to coat. Cover with plastic wrap and marinate in the refrigerator until ready to use.
  2. Preheat and oil grill. Using a plancha or grill basket, grill duck bacon to desired doneness. Grill pineapple slices until heated through and slightly charred.
  3. Cook your patties to desired doneness (we recommend medium-rare), turning once. Just before burgers are cooked, add a slice of cheese to each patty. Allow patties to rest on a cutting board for about 5 minutes.
  4. While resting toast buns if desired. Dress buns with Kewpie mayo, lettuce, and sliced sweet onion. Add burger then top with duck bacon and pineapple. Serve with your favorite fries – we think our duck fat fries sprinkled with Japanese Furikake seasoning make the perfect side.