These teriyaki-pineapple burgers are wonderful to make on the grill during the summer months. In fact, they are a staple in my summer dinners paired with grilled veggies! However, in the winter months, a non-stick pan can work just as well! I broke the recipe down into single burger portions because often I just make a few burgers at a time and freeze the rest of the meat. If you would like to make the whole package of ground meat, you can just measure out the meat with a half cup (per burger) and multiply the recipe according to how many burgers you decide to make.