These tangy and zesty burgers are topped with teriyaki sauce, pineapple, and all of the succulent hamburger fixings that you could want. It’s dripping with savor and will soon wilt a family favorite!
These burgers are so succulent and everyone is going to go crazy over them. The uneaten sauce sets them untied and makes them so delicious. Make it a meal by cooking up this succulent Summer Corn Salad, and some Homemade Strawberry Lemonade. Then finish it off with this yummy Key Lime Tart for dessert!
Homemade Teriyaki Burger Recipe
Is there anything largest than a big, juicy burger that is dripping with sauce? I unchangingly say the increasingly sauce the better! This teriyaki burger is messy, packed with flavor, and will definitely wilt a favorite for everyone in your family. Plus, they are easy to make!
What sets these teriyaki burgers untied is that you don’t just pour the sauce on top without they are cooked, you unquestionably put the sauce in the patties! And then you add some sauce on top without they are cooked… I like them dripping, ok?! This makes the very meat super flavorful and you can taste that archetype teriyaki flavor in every bite. Once you add on the succulent pineapple and other toppings, you will gobble this burger right up!
Ingredients in a Teriyaki Burger
I love making burgers at home considering I can customize their savor to be exactly what I want. So load it up with that teriyaki sauce and get cooking, this will be a meal that you come when to then and again! Trammels out the recipe vellum at the marrow of the post for word-for-word measurements.
- Ground Beef: I use 80/20 ground whinge when I am cooking up burgers but you can moreover use turkey meat if you prefer!
- Teriyaki Sauce: I unchangingly like to use homemade teriyaki sauce but store-bought works unconfined too if that’s easier for you!
- Garlic Cloves: You can use fresh garlic cloves or minced garlic. ½ teaspoon of minced garlic equals well-nigh one clove of garlic.
- Salt and Pepper: These will enhance all of the flavors in the patty.
- Provolone Cheese: Provolone is my go-to cheese for any burger or sandwich!
- Hamburger Buns: Sometimes I like to toast these earlier to requite them a succulent crispy texture when I am eating the burger.
Optional Toppings:
- Pineapple Rings: This is my very favorite topping for a teriyaki burger!
- Red Onion Slices: Grill these up surpassing you put them on the burger and they will add in so much uneaten flavor.
- Butter Lettuce: Lettuce is a must so that you get that fresh, crunchy texture when you take a bite!
- Teriyaki Sauce: Yep, you read that right! Additional teriyaki sauce to put on your cooked burger. It’s SO good.
- Sesame Seeds: It kicks it up to a professional-looking level when you add sesame seeds on top.
Let’s Make Some Teriyaki Burgers!
These patties only take a few minutes to put together and grill up. This makes it easy to melt them at the last minute for any BBQ or get-together!
- Shape the Patties: In a medium-sized trencher combine the ground beef, teriyaki sauce, garlic, and salt and pepper. Shape into four patties and printing a divot into the part-way of the patty with your thumb.
- Grill: Heat the grill to 400 degrees. Place the burgers onto uncontrived heat and grill for 4-5 minutes on each side until the desired doneness. Add the cheese on top at the end and remove it from the grill.
- Add Toppings: Assemble by putting on a bun with desired toppings.
Tips for Grilling Teriyaki Burgers
Grilling is an art and can take some practice. Use these tips to make sure that your burgers turn out juicy and delicious!
- 80/20 Ground Beef: I like to use patties that are a bit fatty! That is what is going to create a deliciously juicy and flavor-filled hamburger patty. Most of the fat cooks off while you grill it anyways. You could go lanugo to an 85/15 fat ratio but I wouldn’t go any lower than that. This will make sure that your hamburgers aren’t dry!
- Size: The weightier thickness for a hamburger patty is well-nigh ¾ inches thick. When you are forming the patties, make them well-nigh ½ inch worthier than the circumference of your bun so that as they melt and shrink, they don’t wilt too small!
- Flip: Only flip your burgers once. It dries them out and you risk breaking the patty if you are continually trying to flip them.
- Let it Rest: Meat should unchangingly sit for a few minutes without stuff taken off of the heat. This keeps the juices in the meat and helps it not dry out.
How to Know When Burgers are Done
I like to use an internal meat thermometer to trammels and see when my teriyaki burgers are cooked all the way through!
- Medium Rare: Internal temperature of 130-135 degrees Fahrenheit with a pink center.
- Medium: 135-145 degrees Fahrenheit with some pink in the center.
- Well: 145-155 degrees Fahrenheit with only a tiny sliver of light pink.
- Well Done: 155-165 degrees Fahrenheit and the part-way is all brown.
More Succulent Hamburger Recipe
Amazing Teriyaki Burgers Recipe
Ingredients
- 1 lb Ground Beef 80/20
- 1/4 cup Homemade Teriyaki Sauce or store bought
- 3 Garlic Cloves minced
- Salt and Pepper to taste
- 4 slices Provolone Cheese
- 4 Hamburger Buns
Optional Toppings:
- 8 Pineapple Rings grilled
- Red Onion Slices grilled
- Butter Lettuce
- Additional Teriyaki Sauce
- Sesame Seeds for garnish
Instructions
- In a medium-sized trencher combine the ground beef, teriyaki sauce, garlic and salt and pepper. Shape into four patties and printing a divot into the part-way of the patty with your thumb.
- Heat the grill to 400 degrees. Place the burgers onto uncontrived heat and grill for 4-5 minutes on each side until the desired doneness. Add the cheese on top at the end and remove it from grill.
- Assemble by putting on a bun with desired toppings.
