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

For a slightly lighter version, you can swap in leaner ground beef or use a mix of ground beef and ground turkey, just keep in mind leaner meat can be a bit drier, so don’t overbake. If you need to skip gluten, use gluten-free breadcrumbs and a gluten-free teriyaki sauce. For a stronger Hawaiian vibe, add a pinch of garlic powder and a small splash of pineapple juice to the meat mixture (reduce or skip extra liquid if your pineapple isn’t well-drained).

You can also form smaller slider-sized patties and bake them the same way, checking a few minutes earlier. If you’d like cheese, lay a slice of provolone, Swiss, or mozzarella on each patty during the last 2–3 minutes of baking so it melts without overcooking the burgers.

Food safety tips: Always wash your hands, utensils, and any surfaces that touch raw ground beef with hot, soapy water. Use a clean brush or spoon for adding extra teriyaki sauce after the burgers are cooked; don’t reuse a brush that touched raw meat unless it’s been thoroughly washed. Make sure burgers reach an internal temperature of at least 160°F (71°C) and refrigerate leftovers within 2 hours, storing them in a shallow container and reheating until hot all the way through before eating.