“That is a tasty burger.” – Jules Winnfield, Pulp Fiction

A Bold, Island-Inspired Burger with Smoky, Sweet, and Spicy Layers

The Big Kahuna Burger is Quentin Tarantino’s most iconic fictional fast-food creation. This version lives up to the hype—stacked high with a juicy grilled beef patty, grilled pineapple, teriyaki glaze, melted cheddar, and a slather of spicy mayo on a soft brioche bun. Tropical, indulgent, and unapologetically juicy, it’s a burger that brings the island vibes straight to your kitchen—Samuel L. Jackson monologue optional.

Ingredients

Serves 2

For the burger patties

• 300g ground beef, 80/20 blend (10.5 oz)
• Salt and black pepper
• 1 tsp soy sauce
• ½ tsp onion powder
• ½ tsp garlic powder

For the teriyaki glaze

• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp mirin or rice vinegar
• ½ tsp cornstarch dissolved in 1 tbsp water
• Optional: splash of pineapple juice

For the burger stack

• 2 slices cheddar cheese
• 2 rings fresh pineapple, grilled
• 2 brioche buns, toasted
• 1 tomato, sliced
• ½ red onion, thinly sliced
• 2 leaves butter lettuce

For the spicy mayo

• 2 tbsp mayonnaise
• 1 tsp sriracha
• Squeeze of lime juice
• Pinch of smoked paprika

Instructions

Start with the teriyaki glaze: combine soy sauce, brown sugar, and mirin in a small saucepan over medium heat. Simmer for 1–2 minutes, then add the cornstarch slurry and whisk until thick and glossy. Set aside.

In a bowl, mix the ground beef with soy sauce, onion powder, garlic powder, salt, and pepper. Form into two equal patties, slightly wider than your buns.

Heat a skillet or grill over medium-high heat. Cook the patties for 3–4 minutes per side, flipping once. In the last minute, add cheese and cover to melt.

Grill the pineapple rings until charred and caramelized, about 1–2 minutes per side.

Toast your brioche buns, then spread spicy mayo on both halves. Layer from bottom to top: lettuce, tomato, patty with melted cheese, grilled pineapple, red onion, a spoonful of teriyaki glaze, then the top bun.

Serve hot, juicy, and unapologetically stacked.

Cooking Tips

Use an 80/20 beef blend for max juiciness and flavor. Don't press the patties while cooking—retain those juices. Grill the pineapple to bring out its natural sweetness and char. Brioche buns hold up best against the sauce and toppings. For extra authenticity, wrap in wax paper and enjoy with a side of crinkle fries and a Hawaiian Punch.