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Big Kahuna Burger

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50 each Beef burgers, cooked, IQF, 1.5–2 ounce equivalent
3-1⁄8 cup Kikkoman Less Sodium Teriyaki Glaze
1-3/4 cup Mayonnaise
1/4 cup 2 teaspoons Kikkoman Sriracha Hot Chili Sauce
50 each (1 #10 can) Pineapple rings, canned, drained
1 pound 12 ounces Romaine lettuce, shredded
50 each Whole grain buns, 2 ounce equivalent


Preheat the oven to 350°F.


Spray a full-size sheet pan with pan release spray. Place frozen burger patties in a single layer on the sheet pan.


Spread 1 tablespoon of Kikkoman Less Sodium Teriyaki Glaze on top of each burger patty. Place burgers in the preheated oven and bake until the teriyaki sauce has thickened slightly to glaze the burger, about 8 – 10 minutes.


CCP: Heat to a minimum internal temperature of 135°F.
CCP: Hold hot at 135°F or above until service.


Meanwhile, combine the mayonnaise and Kikkoman Srirachia Hot Chili Sauce in a small container.


CCP: Hold chilled at 41°F or below until service.


To assemble the burgers, spread 2 teaspoons of the sriracha mayonnaise on the inside surface of the bottom bun. Place a teriyaki-glazed burger patty on the bun. Top with one slice of pineapple and about 1/4 cup of shredded romaine lettuce. Serve immediately. Alternately, assemble the burger with the teriyaki-glazed patty and pineapple ring, and serve the burger with lettuce and sriracha mayonnaise on the side.


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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