In a small saucepan over medium heat, add 2 tablespoons of olive oil. Sauté 1 tablespoon of fresh ginger and 2 minced garlic cloves until fragrant, about 1 minute. Stir in ¼ cup of brown sugar, 2 tablespoons of honey, then add ½ cup of low sodium soy sauce and 2 tablespoons of rice wine vinegar. Simmer for about 5 minutes until slightly thickened.

In a large mixing bowl, combine 1 pound of ground beef, 1 beaten egg, and season with salt and pepper. Optionally, add 1 tablespoon of A-1 steak sauce and ½ cup of panko breadcrumbs. Mix gently until just combined, then shape into 4-5 ounce patties.

Preheat your grill to medium-high heat (400°F/200°C). Lightly oil the grates and prepare your toppings.

Place the burger patties on the grill. Cook for about 5-6 minutes on one side, flip, and brush with teriyaki sauce. Grill for another 4-5 minutes until they reach an internal temperature of 160°F (71°C).

In the final minute of grilling, add the pineapple slices and red onion to the grill. Grill for about 2 minutes on each side until caramelized.

Toast the potato buns on the grill for 1 minute until golden brown. Assemble the burger with a patty, a slice of grilled pineapple, red onion, and drizzle with more teriyaki sauce.