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My review
Chef John's Teriyaki Burgers
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Chef John
"Instead of using a sauce on the outside, I'm putting key teriyaki flavorings into the ground meat for these teriyaki burgers. Ideally these burgers should be cooked on a medium-hot charcoal grill, weather permitting."
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Ingredients
25 m servings 329Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat grill to medium-high heat and lightly oil the grate.
- Break up ground beef with the tip of a fork in a bowl. Drizzle in the soy sauce, sake, mirin, Worcestershire sauce, and sriracha sauce; crumble in brown sugar. Use tines of a fork to evenly distribute ingredients. Finish mixing with your hands (ideally your hands should be very cold for this). Shape into 4 equal-sized patties.
- Grill until browned and cooked through turning once, 3 or 4 minutes per side. When burgers develop a slight dome shape and juices begin to come through the top surface, they are done. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
- Serve burgers on slider buns with lettuce and tomato slices.
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Footnotes
- Cook's Note:
- These burgers can also be grilled indoors in a grill pan over medium high heat.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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Reviews
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5/14/2016
Pretty good, quick and easy. I also agree with the other reviewer that it needed Pineapple. I added fresh pineapple slices to mine instead of the tomato.
3/22/2017
This is so super easy to make and so delicious! My son is a picky eater and he asked for second helping.
8/3/2015
These really tired to fall apart while grilling. I chilled the formed patties because they seemed too moist, not sure if that helped or not. They were hard to turn and without exceptional care...