Hawiain Buffalo Burger

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 447.1
  • Total Fat: 14.6 g
  • Cholesterol: 62.5 mg
  • Sodium: 789.4 mg
  • Total Carbs: 53.8 g
  • Dietary Fiber: 2.3 g
  • Protein: 26.9 g

View full nutritional breakdown of Hawiain Buffalo Burger calories by ingredient


Grilled Teriyaki glazed ground bison topped with gilled honey marinated pinapples Grilled Teriyaki glazed ground bison topped with gilled honey marinated pinapples
Number of Servings: 4


    Freihofer's Hamburger Buns
    kikkiman Teriyaki Baste & Glaze
    Ground Bison
    Lime Juice
    Dole Pineapple Slices
    Black Pepper
    Light Mayo


In a large bowl mix the ground buffalo meat, salt, pepper and the teriyaki sauce (marinade). Make about 4 meat balls from the mix. (Number depends on how large you want your burgers). Slowly begin to flatten them out into patties until they are about a inch thick. (Again thickness is personal preference). Set to the side.

Preparing the Pineapples:
1 can of sliced pineapples
3 Tbsp honey
1 Tbsp lemon or lime juice
tsp black pepper

In a small bowl, combine honey, lemon or lime juice, and black pepper. Brush the glaze onto each slice of pineapple, coating completely.

Grilling the Burgers and
Spray the grill rack with a non stick cooking spray and preheat the grill. Place the 4 patties on the grill and cook approximately 3 to 4 minutes on each side.

After you flip the burgers, place pineapple slices on the grill and cook approximately 1-2 minutes on each side (turning so that grill marks are on all sides) until the pineapple becomes fragrant and starts to dry out on the surface. NOTE: Don't overcook, or they'll turn mushy. Remove from the grill and brush with any additional glaze one more time. Serve and enjoy!

Place the burger and a sliced pineapple on a bun and serve. You may also garnish the burger with the mayo, lettuce and tomatoes.

Number of Servings: 4

Recipe submitted by SparkPeople user GREG_21.