Teriyaki Burgers

I was really happy when Carl's Jr came out with a teriyaki burger.  Then I had one.  I want to smack around the focus group that decided mayo belonged on ANYTHING containing teriyaki sauce.  Then they added the insult of cheese.

Let's get one thing straight - less is often more.  If you can't place the taste of a key ingredient, there are too many competing flavors in the dish.

This is the bbq grill version.  I always thought barbecuing was some huge deal that only people with a big back yard, a lot of money, and an intense desire to grill could enjoy.  This summer, I'm realizing why it is the oldest cooking method, predating the human species by many thousands of years.  Less than a hundred dollars can get you a season's worth of cookouts full of all that good, deep, earthy flavor that only an open flame can provide.

1 lb 80/20 ground beef (or 4 pre-shaped patties)
4 hamburger buns
4 1/2" slices fresh pineapple
4 1/4" slices red onion
Teriyaki sauce (I use Kikkoman's Teriyaki Baste & Glaze because it is very thick)
salt and cracked pepper

1.  If buying the meat in bulk, shape into 4 patties.  Heat up the grill.  If you have mesquite or hickory chips, add to the fuel several minutes before starting.

2.  Place burgers on grill.  Dust lightly with salt and pepper.  Cook until bottoms are done, then flip.  Add pineapple rings and buns to grill.  The buns will cook in one or two minutes, then can be removed.  Carefully flip the pineapple after several minutes to cook other side.

3.  When burgers are done (165º is Medium, if you're concerned about foodborne illness), place one patty on each lower bun.  Top with a pineapple ring, then with slices of onion.  Drizzle with teriyaki sauce and serve immediately.

Difficulty rating  π