Pineapple Teriyaki Sauce Burgers with Mango Salsa

Yield: 6 Burgers
Total Time:
45 mins
Add extra sugar for sweetness or extra vinegar for tang. Customize the teriyaki sauce to your taste!
The Pineapple Teriyaki Sauce and Mango Salsa can be made ahead of time to make meal time quick and efficient. The Pineapple Teriyaki sauce will keep in the fridge for about a week and the Mango Salsa will keep in the fridge for a couple days.


For the burgers:

  • 2 pounds ground beef (910g)
  • 4-6 hamburger buns
  • kosher salt or sea salt, to taste
  • fresh cracked black pepper to taste
  • lettuce , tomato, pickles and other trimmings

For the sauce:

  • 1 cup fresh chopped pineapple (240ml) or 20 oz.(567g) can quality crushed pineapple
  • 1/2 cup soy sauce (120ml)
  • 1 inch knob ginger , minced
  • 3 Tablespoons brown sugar (45ml)
  • 2 cloves garlic , minced
  • 1 teaspoon vinegar (apple cider or rice vinegar) (5ml)
  • 1/2 teaspoon sesame oil (3ml)
  • 1 Tablespoon cornstarch (15ml)
  • 1 Tablespoon cold water (15ml)

For the Mango Salsa

  • 1 large ripe mango
  • 1 small tomato
  • 1 teaspoon fresh lime juice (5ml) , or more to taste
  • 1 Tablespoon finely minced fresh cilantro leaves (15ml)
  • sea salt , to taste
  • optional: minced green onions and fresh jalapeno or serrano chiles , to taste


Make the sauce:

  1. In a blender, combine: pineapple, soy sauce, ginger, brown sugar, garlic, vinegar, and sesame oil. Blend all ingredients until well combined or until pineapple and ginger are crushed very well. Strain the sauce through a fine mesh strainer.
  2. In small bowl, mix cornstarch and cold water. With fork, break apart cornstarch clumps until liquid is smooth (cornstarch slurry).
  3. Transfer strained teriyaki liquid to saucepan. Heat just until hot and bubbly. Immediately whisk in cornstarch mixture. Stir rapidly until sauce thickens. Remove from heat and allow to cool. This will make about 2 cups of teriyaki sauce.

Make the Mango Salsa:

  1. Peel and cut mango into small 1/4" to 1/2" pieces. Cut tomato into 1/4" pieces
  2. In large bowl, combine all ingredients together (diced mango, tomato, lime juice, cilantro, salt and/or optional green onions and chiles). Mix well. Use immediately or store in fridge for up to 2 days.

Make the burgers:

  1. Form the beef into 4-6 patties. Season to taste with salt and pepper (we usually season generously). Grill burger patties, then assemble the burgers, spooning the teriyaki sauce over the burger patties and topping with mango salsa.

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