Hawaiian Teriyaki Burgers

We just got back from spending several weeks on Kauai, and as always, I came home wanting to recreate half the things we ate there.

One of our favorite meals on the trip was a Hawaiian-style teriyaki burger we kept coming back to. Juicy beef, sweet teriyaki sauce, caramelized onions, melty cheese, greens, tomato, and this bright, creamy ponzu-style sauce that pulled the whole thing together.

And of course, we had them with lychee milkshakes, which may have made the entire meal even better.

So naturally, I had to make my own version as soon as we got home.

These Hawaiian Teriyaki Burgers are a little sweet, a little savory, creamy, tangy, and just messy enough to feel like a really good burger should.

I use grass-fed beef, homemade teriyaki sauce, buttery caramelized onions, sharp cheddar, arugula, fresh tomato, and an easy ponzu aioli made with avocado-oil mayo.

They feel fun and vacation-inspired, but they’re still simple enough to make for a regular dinner at home.

What Makes These Hawaiian Teriyaki Burgers So Good

The teriyaki sauce is what gives the burgers that sweet-savory Hawaiian flavor, but I think the ponzu aioli is what really makes them.

It’s creamy and rich from the mayo but has plenty of lime, tamari, rice vinegar, sesame oil, and just a touch of honey to brighten everything up.

Then you have the caramelized onions, which add even more sweetness, peppery arugula to balance the richness, juicy tomato, and sharp cheddar melted over the burger.

It sounds like a lot happening at once, but everything works together.

Inspired By Our Kauai Trip

Kauai is one of those places where even a casual lunch somehow turns into something you talk about for the rest of the day.

We ate plenty of fresh fish, poke, tropical fruit, and Hawaiian food while we were there, but this burger was one of the meals that stuck with us.

There was something about having a teriyaki burger followed by a cold lychee milkshake in Hawaii that was just so good.

The kids loved them, we loved them, and it became one of those little food memories from the trip that I knew I wanted to bring home with us.

This version isn’t meant to be an exact copy. It’s my homemade take using ingredients I normally keep in our kitchen and the flavors I remember loving most.

And if you want the full experience, make a lychee milkshake to go with it.

A Few Ingredient Notes

Grass-Fed Ground Beef

I like using an 80/20 or 85/15 ground beef here.

A little extra fat keeps the burgers juicy, especially since you’re brushing them with teriyaki sauce toward the end of cooking.

Try not to overwork the meat when you form your patties. Gently shape them and leave them alone as much as possible.

Homemade Teriyaki Sauce

This sauce takes just a few minutes and uses tamari, raw honey, rice vinegar, sesame oil, ginger, and garlic.

Arrowroot starch thickens it just enough so it becomes glossy and clings to the burgers instead of running right off.

I love making it myself because you get all that sweet and salty teriyaki flavor without needing a super sugary bottled sauce.

Ponzu Aioli

Technically this is my quick homemade version of a ponzu-style aioli rather than traditional ponzu.

I use avocado-oil mayo and mix it with lime juice, tamari, rice vinegar, toasted sesame oil, honey, and fresh ginger.

Do not skip this part.

It cuts through the beef and cheese and makes the whole burger taste brighter.

Caramelized Onions

These take the longest, but they’re very hands-off.

Cook them low and slow in butter until they become soft, golden, and sweet.

Quickly sautéed onions will still taste good, but deeply caramelized onions make these burgers so much better.

How to Make Hawaiian Teriyaki Burgers

1. Caramelize the Onions

Melt butter in a skillet over medium-low heat. Add sliced onion and a pinch of sea salt. Cook for 20–30 minutes, stirring occasionally, until soft, golden, and caramelized.

2. Make the Teriyaki Sauce

Add tamari, honey, rice vinegar, sesame oil, ginger, and garlic to a small saucepan and bring to a gentle simmer.

Whisk together the arrowroot and water, then slowly stir into the sauce. Cook for 1–2 minutes, until glossy and slightly thickened. Set aside.

3. Make the Ponzu Aioli

Whisk together the mayonnaise, tamari, lime juice, rice vinegar, sesame oil, honey, and ginger. Refrigerate until ready to serve.

4. Cook the Burgers

Form the ground beef into four patties and season generously with sea salt and black pepper.

Heat a grill or cast-iron skillet over medium-high heat and lightly brush with sesame oil. Cook the burgers to your desired doneness.

During the last 1–2 minutes, brush each burger with teriyaki sauce, top with cheddar, and cover until melted.

5. Toast the Buns

Lightly toast the brioche buns on the grill or skillet. Brush with a little butter first for extra flavor.

6. Assemble the Hawaiian Teriyaki Burgers

Spread ponzu aioli on each bun, then layer with:

arugula → teriyaki cheeseburger → caramelized onions → tomato

Drizzle with extra teriyaki sauce or ponzu aioli, add the top bun, and serve immediately.

If you like this recipe, you will love this easy indoor grilled chicken.

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