Anybody have Hamburger Teriyaki recipe?

Discussion in 'Cooking' started by kyweaver, Mar 13, 2017.

  1. kyweaver

    kyweaver Well-Known Member

    Nov 30, 2009
    My mom used to make this in the 80s and 90s but has lost the recipe. I'll try rebuilding it from memory, but thought I'd ask here first. The flavors were mixed into the patty, not glazed with teriyaki sauce. I remembered she kept dried minced onion just for this recipe. She served it with yellow rice and green peas. She was a good cook but not a creative one so I imagine she got the recipe from some publication.
    Any ideas?
  2. alleyyooper

    alleyyooper keeper of the bees Staff Member Supporter

    Apr 22, 2005
    cup soy sauce
    • 2 lbs ground chuck
    • 1⁄2 teaspoon salt
    • 6 hamburger buns

    1. Stir together first 4 ingredients.
    2. Stir 2 teaspoons soy sauce mixture into mayonnaise, and set aside.
    3. Combine 1/3 cup soy sauce mixture, beef, salt, and pepper; shape into 6 patties.
    4. Brush with remaining soy sauce mixture.
    5. Grill over medium-high heat (350°-400°) 4 minutes on each side or until beef is no longer pink.
    6. Coat cut sides of buns with cooking spray, and grill, cut side down, 2 minutes.
    7. Spread buns evenly with mayonnaise mixture, and fill with the patties.


    • 1 1/2 pounds fresh ground beef chuck (about 80% lean)
    • Kosher salt
    • 1 cup thinly sliced scallions
    • 1 recipe Teriyaki Sauce (I strongly advise homemade over any store-bought brand)
    • 4 soft hamburger buns
    • 2 cups finely shredded green cabbage

    1. Form beef into 4 patties, about 1/2 inch wider than the burger buns, with a slight depression in the center to account for bulging as they cook. Season generously with salt and togarashi and refrigerate until ready to cook. Sprinkle scallions evenly over a large plate or a cutting
    2. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate. Place burgers directly over hot coals, cover with vents open, and cook, turning occasionally, until burgers are well charred and burgers' centers register 110°F on an instant-read thermometer for medium rare or 120°F for medium, 5 to 7 minutes total.

    3. Brush burgers on both sides with teriyaki sauce and continue cooking, flipping and brushing occasionally, until they register 120°F for medium rare or 130°F for medium. Remove from grill and transfer to scallion-covered plate or cutting board. Brush with more sauce and flip burgers, brushing with sauce until well glazed and coated in scallions.

    4. Toast burger buns over grill until well browned and crisp. Spread bottom and top buns with mayonnaise. Divide half of cabbage over bottom buns. Top with cooked burgers. Brush with more teriyaki sauce. Top with remaining cabbage, close buns, and serve.

      :D Al