Prepare a medium-hot fi re in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the patties, combine the sirloin, pork, onion, bacon, egg, bread crumbs, garlic, pepper, spice rub, mustard, and teriyaki sauce in a large bowl. Handling meat as little as possible to avoid compacting it, mix well. Divide mixture into 6 equal portions and form patties, slightly larger than bun size.

When grill is ready, brush grill rack with vegetable oil. Place patties on rack, cover, and cook, turning once, until done (165‘F), about 7 minutes on each side. Grill pineapple rings after turning burgers, about 2 to 3 minutes on each side. During the last few minutes of cooking, place buns, cut side down, on outer edges of rack to toast lightly.

To assemble burgers, on each roll bottom, place a burger and a grilled pineapple ring. Brush bun tops with teriyaki sauce, sprinkle with ½ tbsp of cilantro and serve.