Teriyaki Burgers with Pineapple
Minutes Prep time: 25
Minutes Total time: 25
Servings: 4
Difficulty: Intermediate
Minutes Prep time: 25
Minutes Total time: 25
Servings: 4
Difficulty: Intermediate
1 pound ground chuck beef (80% lean)
1/4 cup panko bread crumbs
6 tablespoons P.F. Chang's® Teriyaki Sauce, divided
1/8 teaspoon kosher salt
1/8 teaspoon ground black pepper
4 slices fresh pineapple, peeled, cored and sliced 1/8-inch thick
2 tablespoons kewpie mayonnaise
1 cup shredded romaine lettuce
4 potato or Hawaiian hamburger buns
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 51 mg | 5% |
Carbohydrate | 42 g | 14% |
Cholesterol | 95 mg | 32% |
Total Fat | 22 g | 34% |
Iron | 3 mg | 19% |
Calories | 476 kcal | 24% |
Sodium | 896 mg | 37% |
Protein | 25 g | 50% |
Saturated Fat | 8 g | 39% |
Sugars | 21 g | 2% |
Vitamin C | 25 mg | 41% |
Preheat grill for medium heat.
Mix ground beef, bread crumbs and 2 tablespoons teriyaki sauce in medium bowl. Shape into 4 even patties; season with salt and pepper. Place patties on grill. Grill 5 minutes, turn, baste tops with teriyaki sauce, and continue cooking for another 5 to 7 minutes until cooked through (160°F).
Baste pineapple slices with remaining teriyaki sauce; grill until lightly charred, about 3 minutes per side.
Spread kewpie mayonnaise evenly on bottom buns. Top with burger, lettuce, pineapple slice and top bun. Serve immediately.
Teriyaki Burgers with Pineapple