Shape the minced meat into 4 blanks (I always use a Spanish ceramic mold for Crema Katalana, others prefer the cavity of the lid of a preserving jar). Sprinkle the shaped blanks (for me about 250 g each) with the teriyaki sauce (available in the Asian shop or in many supermarkets at the various Asian sauces). Let it take effect and, if necessary, spread something with your hands on both sides.
Now grill the burgers or fry them in a pan over a medium to high flame and season with salt and pepper. Then fry the burgers and the onion slices briefly in the pan. When the onions have turned their color and are soft, spread the special sauce (see below) over the burgers and let them steep over low heat, covered. The burgers should be as juicy as possible on the inside, but not too crispy on the outside.
Cut open the rolls and grill the cut surface briefly (in the oven).
The topping is as follows: the underside of the bun, lettuce leaf, burger with special sauce and onions, Gouda slice, tomato, pineapple, the top of the bun (some also serve faced up - that is, the bun lid is simply placed next to it with the cut surface facing up).
Special sauce:
Heat the ketchup, sugar (cup means a US cup measure) and mustard in a saucepan over a low flame while stirring continuously until the sugar has melted.
P.S. A little tip: Durotschka has a very good recipe for Bread rolls for hamburgers that I can only recommend.
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