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Pineapple Teriyaki Burgers

"Fresh ginger is a key ingredient for these tasty burgers."

By allrecipes · From Open Recipes · 13 ingredients
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Why it works: Pineapple and ginger match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and 559 recipes mention both. Both carry methyl 2-methylbutyrate, which smells fruity, apple. The science ↓

The recipe

2 sandwiches
Prep25 min
Cook20 min

Ingredients

Contains: egg, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

  1. Combine the ground beef, bread crumbs, chopped water chestnuts, egg, minced ginger, Asian seasoning blend, onion powder, garlic powder, and 2 tablespoons of the teriyaki sauce in a bowl. Mix gently without overworking.

  2. Divide the mixture in half and shape each portion into a patty about 3/4 inch thick. Chill the patties in the refrigerator for 15 minutes to firm up.

  3. Heat a large skillet over medium-high heat and coat it with cooking spray. Cook the patties 4 to 5 minutes per side until the centers reach 160°F (71°C).

  4. Meanwhile, spray the drained pineapple slices lightly and cook in a second pan over medium heat 2 to 3 minutes per side until golden. Brush them with a little of the remaining teriyaki sauce.

  5. Toast the split buns cut side down in the skillet for about 1 minute until lightly golden.

  6. Spread the remaining teriyaki sauce on the cut sides of the buns. Divide half of the shredded lettuce between the bottom buns.

  7. Top each bottom bun with a patty and a grilled pineapple slice, then add the remaining shredded lettuce on top of the pineapple.

  8. Close with the top buns and serve the burgers warm.

By allrecipes. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Pineapple + gingertop 6% of all pairs
    Aroma overlapstrong
    Mentioned together559 recipes

    Shared aroma: methyl 2-methylbutyrate (fruity, apple).

  2. Beef + oniontop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together17,091 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Water chestnut + gingertop 4% of all pairs
    Aroma overlaplow
    Mentioned together138 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Water chestnut + oniontop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together319 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Beef + breadtop 5% of all pairs
    Aroma overlapstrong
    Mentioned together4,031 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the water chestnut

How well each one fits the dish's main ingredients (pineapple, beef, bread, sauce, egg, ginger, onion):

  1. Mangobetter flavor fit
  2. Coconutbetter flavor fit
  3. Applebetter flavor fit
  4. Water chestnutthe original

Fit is the average pairing score against pineapple, beef, bread, sauce, egg, ginger, onion. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).