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Caramelized Pineapple Teriyaki Burger

Caramelized Pineapple Teriyaki Burger

with Sweet Potatoe Wedges and Sriracha Mayo

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Take your taste buds on a trip to the tropics! This recipe has warm and sunny flavors guaranteed to brighten up dinnertime. Teriyaki-glazed burgers are topped with charred onion slices and juicy, caramelized pineapple (aka happiness in a bun). On the side, there’s a heap of crispy sweet potato wedges and creamy sriracha mayo for dunking. Sweet, savory, and spicy--these bodacious burgers hit all the right notes. Plus, they’re a breeze to whip up!

Allergens:EggsSoyWheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

4 unit

Sweet Potato

2 unit

Red Onion

8 ounce

Pineapple

4 tablespoon

Mayonnaise

(ContainsEggs)

2 teaspoon

Sriracha

20 ounce

Ground Beef

8 ounce

Teriyaki Sauce

(ContainsSoy)

4 unit

Potato Bun

(ContainsEggs, Soy, Wheat, Milk)

Not included in your delivery

5 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3891 kJ
Calories930 kcal
Fat42 g
Saturated Fat13 g
Carbohydrate102 g
Sugar35 g
Dietary Fiber8 g
Protein33 g
Cholesterol110 mg
Sodium1890 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Large Bowl
Large Pan
Plate
Instructionsarrow up iconarrow up icon
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1

Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Cut sweet potatoes into ½-inch-thick wedges. Trim and peel onions, then cut into ½-inch-thick rings, keeping them intact. Mince a few slices until you have 2 TBSP. Drain pineapple; discard any juice.

2

Toss sweet potatoes on a baking sheet with a large drizzle of oil, pepper, and a large pinch of salt. Roast, flipping halfway through, until browned and tender, 20-25 minutes. Meanwhile, in a small bowl, combine mayonnaise and sriracha (to taste).

3

In a large bowl, combine beef, minced onion, 2 TBSP teriyaki sauce (you’ll use the rest later), pepper, and a couple large pinches of salt. Form into four equal-sized patties, each slightly wider than a burger bun.

4

Heat a drizzle of oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add pineapple and cook, stirring occasionally, until caramelized, 3-5 minutes. Transfer to a cutting board and roughly chop. Wipe out pan. Heat another drizzle of oil in same pan over medium-high heat. Add onion slices and season with salt. Cook until softened and charred, 3-4 minutes per side. Transfer to a plate.

5

Heat a drizzle of oil in same pan over medium-high heat. Add patties and cook until just shy of desired doneness, 3-5 minutes per side. Transfer to a plate. Wipe out pan and return to medium-high heat. Pour in remaining teriyaki sauce and simmer until thickened, about 2 minutes. Return patties to pan, turning to coat in glaze. Cook to desired doneness, about 1 minute more.

6

Halve buns. (TIP: If desired, toast buns until golden, 3-4 minutes.) Fill with glazed patties, pineapple, and onion slices. Serve sweet potato wedges and sriracha mayo on the side.