Brush teriyaki sauce onto raw ground beef patties, combined with 2 ingredients, into a baking sheet for a hearty weekend dinner that disappears faster

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it to help prevent sticking and make cleanup easier.

In a large mixing bowl, add the ground beef, well-drained crushed pineapple, and breadcrumbs. Gently mix with clean hands or a fork until everything is evenly combined, being careful not to overwork the meat so the burgers stay tender.

Divide the mixture into 4 equal portions for hearty burgers (or 6 for smaller ones). Shape each portion into a patty about 3/4 inch thick, pressing a small, shallow indentation in the center of each patty with your thumb to help them cook evenly.

Arrange the raw beef patties on the prepared baking sheet, leaving a little space between each one so they brown instead of steam.

Using a pastry brush or clean basting brush, generously brush teriyaki sauce over the tops and sides of the raw ground beef patties right on the baking sheet. Make sure each patty has a nice, even coating; this is what gives you that glossy, flavorful crust in the oven.

Place the baking sheet on the middle rack and bake for 15–20 minutes, or until the burgers are cooked through. For food safety, use an instant-read thermometer inserted into the center of a patty; it should read at least 160°F (71°C). If you want a more caramelized top, you can switch the oven to broil for the last 1–2 minutes, watching closely so the sauce doesn’t burn.

Remove the baking sheet from the oven and let the burgers rest for 3–5 minutes so the juices redistribute. Brush a little more teriyaki sauce over the hot burgers if you like extra sauciness, then serve on buns or alongside your favorite sides.

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