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Red Robin Recreation – copycat teriyaki Banzai Burgers (Paleo Parents)


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Red Robin Recreation – copycat teriyaki Banzai Burgers (Paleo Parents) 0 Picture


  • For the marinade/glaze
  • 1/2 C water
  • 1/2 C coconut aminos or wheat-free tamari
  • 1/4 C blackstrap molasses
  • 2 Tbsp pineapple juice
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp ground pepper
  • Burgers and toppings
  • 2 lbs ground beef or 6 chicken breasts
  • sliced pineapple
  • lettuce
  • tomato
  • red onion
  • avocado
  • mayonnaise (we prefer Chosen Foods mayonnaise)


Adapted from


Step 1

1.In a medium bowl, whisk together glaze ingredients to combine. Reserve half.
2.Marinade chicken breasts for one hour or more OR incorporate 1/4 C of glaze into ground beef then form ground beef into 6 1/3-pound patties;
3.Heat grill or grill pad over medium-high heat.
4.Sear each side of burger or chicken breast for three minutes per side. Then, transfer to indirect heat or oven at 350 degrees for about 8 minutes for burgers or 15 minutes for chicken to finish cooking. Cook burgers to 135 degrees and chicken breasts to 165 degrees.
5.Grill pineapples over medium-high heat as well (we recommend on the same grill pan to absorb the flavors of the glaze that remain in the pan), about 90 seconds per side.
6.Serve with toppings on a grain-free bun or atop a salad to complete your burger.


While normally we would always tell you fresh is best, we recommend using canned pineapple for this recipe. It allows for perfectly even slices of pineapple, plus a re-use of the juice for the sauce. Also, organic pineapples are rarely in-season and are usually grown far away from most consumers. That said, if you have access to fresh, organic pineapple and want perfect rings we have and love this fancy kitchen tool and it would work great here!

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