Teriyaki Burger

Steps

1. Gather all the ingredients.

2. Chop ¼ onion. In a small frying pan, heat 1 Tbsp extra virgin olive oil and sauté the onion until golden, tender, and translucent. Transfer to a small bowl to let cool.

3. Put 1 lb ground beef in a medium bowl and lightly season with Diamond Crystal kosher salt and freshly ground black pepper. Then, divide the meat into 4 equal round balls and press down to make the burger patties, about ½ inch (1.3 cm) thick.

4. Heat a grill and oil the grates. Place the patties on the grill and cook on medium-high heat for 2 minutes (do not move them). Then, rotate them 90 degrees, and continue grilling for another 2 minutes. Flip the patties over and repeat on the other side. Cook for 8 minutes total or until the burgers are cooked to your liking. At the same time, grill 4 slices pineapple for 2 minutes on each side.

5. Meanwhile, toast 4 burger buns on the grill. Right before the burger patties are done, place 4 slices cheddar cheese on the meaet. The cheese will melt with the residual heat, so you don’t have to leave the meat on the grill. Carefully remove the burgers to a plate.

6. Spread Japanese Kewpie mayonnaise on the bottom of each burger bun and top with 2 leaves iceberg lettuce (shredded) and slices of 1 tomato. Layer the grilled burger, grilled pineapple, and sautéed onion. Top with 1 Tbsp of Homemade Teriyaki Sauce. Enjoy!

7. You can keep the burgers in an airtight container and store in the refrigerator for 2 days. Assemble everything when you‘re ready to serve.