I’ve always loved teriyaki burgers like the Banzai Burger at Red Robin. Their take is a little watered down compared to this version, which uses CaJohn’s Black Garlic Sauce, nanami togarashi seasoning, Kewpie mayonnaise, Hawaiian sea salt, and King’s Hawaiian burger buns to really stand out. Note that the slaw requires advance preparation.
Nanami togarashi is a blend of dried chile pepper, orange peel, black and white sesame seeds, ginger, seaweed, and Japanese pepper. You can find it on Amazon. I think it adds distinct flavor to the burger patties as well as a little heat too. Kewpie mayonnaise is also a Japanese import product. Its flavor is tangier and richer than domestic mayo.
Whisk together all the ingredients except the coleslaw vegetables.
Then hand toss the mixture with the vegetables. Cover the slaw and refrigerate it overnight so the flavors meld together.
Mix the ingredients in a bowl just prior to prepping the burgers.
Preheat your grill to medium high.
Form the ground beef by hand into 1/3 lb patties 3/4-inch thick. Press your thumb into the center of each patty. This keeps them from puffing up during grilling.
Brush each patty with a thin layer of cooking oil. This helps the spice rub stick during grilling. Rub the patties with the spice blend. Brushing the pineapple slices with a little oil helps with keeping them from sticking to the grill grates as well.
Grill the pineapple slices for 2-3 minutes per side and move them to a cooler part of the grates to keep warm. Grill the beef patties with the lid closed for 4-6 minutes.
Flip the burgers. Add the cheese slices and pineapple slices. Shut the lid and grill for another 4-6 minutes.
Toast the buns for 30-60 seconds. Spread Kewpie mayonnaise to taste on the top bun. Assemble the burgers with the slaw atop the patties and chow down.