Hawaiian Teriyaki Burger

Ingredients

• 1 pound Ground Beef (80/20 lean, cold, freshly ground)
• 1/4 cup Soy Sauce (Low‑sodium preferred)
• 2 tablespoons Mirin (Japanese sweet rice wine)
• 2 tablespoons Brown Sugar (Packed)
• 2 cloves Garlic (Minced)
• 1 teaspoon Fresh Ginger (Grated)
• 1 teaspoon Cornstarch (For thickening the sauce)
• 2 tablespoons Water (For sauce)
• 2 tablespoons Japanese Mayonnaise (Kewpie brand, room temperature)
• 4 leaves Iceberg Lettuce (Shredded)
• 1/4 cup Red Onion (Finely chopped)
• 2 tablespoons Butter (Softened, for toasting buns)
• 4 pieces Burger Buns (Soft, preferably brioche or Hawaiian rolls)
• 1 teaspoon Sesame Seeds (Toasted, optional garnish)

Instructions

1. Make Teriyaki Sauce

   In a small saucepan combine soy sauce, mirin, brown sugar, minced garlic, grated ginger and water. Whisk together and bring to a gentle simmer over medium heat.

   Time: PT5M

   Temperature: Medium heat

2. Thicken Sauce

   Mix cornstarch with a teaspoon of cold water to form a slurry. Slowly pour the slurry into the simmering sauce while whisking. Cook 1‑2 minutes until glossy and slightly thick.

   Time: PT2M

   Temperature: Medium heat

3. Divide and Press Patties

   Place the ground beef in a bowl. Divide into 4 equal portions (about 4 oz each). Using a patty press, form thin, uniform patties about 1/2‑inch thick.

   Time: PT5M

4. Marinate Patties

   Lay the raw patties in a shallow dish and pour half of the teriyaki sauce over them, turning to coat. Let sit at room temperature for 15 minutes.

   Time: PT15M

5. Preheat Griddle

   Heat the flat‑top griddle or large skillet to medium‑high, about 375°F.

   Time: PT5M

   Temperature: 375°F

6. Cook Patties

   Place marinated patties on the hot griddle. Cook 2‑3 minutes per side, brushing with the remaining teriyaki sauce while cooking. Flip once. Ensure internal temperature reaches 160°F.

   Time: PT6M

   Temperature: 375°F

7. Toast Buns

   Spread softened butter on the cut sides of each bun. Place buttered side down on the griddle and toast until golden, about 1 minute.

   Time: PT1M

   Temperature: 375°F

8. Assemble Burgers

   On the bottom bun spread a thin layer of Japanese mayo, add chopped red onion, a lettuce leaf, then the cooked patty. Drizzle a spoonful of teriyaki sauce over the patty, add a second dab of mayo on the top bun, and close.

   Time: PT2M

9. Serve

   Plate the burgers and enjoy while fresh.

   Time: PT0M

Nutrition Facts

Calories

550

Protein

30g

Carbohydrates

40g

Fat

25g

Fiber

2g

Ingredient Substitutions

• Instead of Ground Beef: Ground turkey, Ground chicken, Plant‑based ground meat
• Instead of Soy Sauce: Tamari, Coconut aminos
• Instead of Mirin: Sweet sherry, Rice vinegar + sugar
• Instead of Brown Sugar: Honey, Maple syrup
• Instead of Garlic: Garlic powder (1/2 tsp)
• Instead of Fresh Ginger: Ground ginger (1/4 tsp)
• Instead of Cornstarch: Arrowroot powder
• Instead of Japanese Mayonnaise: Regular mayo + 1 tsp rice vinegar
• Instead of Iceberg Lettuce: Romaine lettuce
• Instead of Red Onion: Sweet onion, Shallots
• Instead of Butter: Margarine, Vegetable oil
• Instead of Burger Buns: Brioche buns, English muffins

Equipment Needed

• Patty Press
• Flat‑Top Griddle or Large Skillet
• Small Saucepan
• Mixing Bowls
• Whisk
• Spatula
• Tongs
• Knife
• Cutting Board
• Measuring Cups and Spoons
• Basting Brush (optional)

Critical Steps — Do Not Skip

• Making the teriyaki sauce to the right thickness
• Marinating the thin patties long enough for flavor
• Cooking the patties to proper doneness without drying
• Toasting the buns just until golden

Chef Tips from the Video

• A patty press gives uniform thin patties that caramelize quickly.
• Kewpie mayo adds a subtle umami and sweetness that regular mayo lacks.
• For extra tang, mix a teaspoon of rice vinegar into the mayo before spreading.
• Let the cooked patties rest 1 minute before assembling to retain juices.
• Toast buns with butter and a pinch of sesame seeds for authentic Hawaiian flavor.

Troubleshooting

Storage

Refrigerator: Sauce and cooked patties keep up to 3 days in airtight containers. Assembled burgers are best eaten same day.

Freezer: Uncooked marinated patties freeze well for up to 2 months; thaw before cooking.

Room temperature: Do not leave assembled burgers at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the teriyaki sauce a day ahead; store in the fridge for up to 1 week.
• Form and marinate the patties up to 2 hours before cooking; keep covered.
• Butter the buns and keep them in a sealed bag; toast just before serving.