Teriyaki Burger
Ingredients
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- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tbsp sake
- 2 tbsp granulated sugar
- 1 tsp fresh ginger – finely grated
- 1 clove garlic – finely grated
- 1 1/4 lb ground beef (80/20)
- 1 1/4 tsp kosher salt
- 1/2 tsp black pepper – freshly ground
- 1 tbsp neutral oil
- 4 buns burger buns – split
- 1/4 cup Japanese mayonnaise
- 2 cups iceberg lettuce – shredded (~0.5 medium iceberg lettuces)
Instructions
1. Make the teriyaki sauce: In a small saucepan, combine the soy sauce, mirin, sake, sugar, grated ginger, and grated garlic. Bring to a gentle simmer over medium heat and cook, stirring occasionally, until syrupy and reduced to about 0.5 cup, 6–8 minutes; it should coat the back of a spoon. Remove from heat and keep warm.
2. Prepare the patties: Divide the ground beef into 4 equal portions (about 5 oz each). Gently shape into 4.5-inch patties with a shallow dimple in the center of each.
3. Season and sear: Just before cooking, season both sides of the patties evenly with the kosher salt and black pepper. Heat the neutral oil in a large skillet or griddle over medium-high heat. Sear the patties until well browned, 3–4 minutes per side for medium (135–145°F/57–63°C), adjusting time to your preferred doneness.
4. Glaze: In the final minute of cooking, spoon some teriyaki sauce over each patty and flip once or twice to lacquer both sides. Transfer the glazed patties to a plate and let rest 5 minutes; reserve remaining sauce for assembly.
5. Toast buns: Wipe the skillet if needed and place the split burger buns cut side down until golden, 1–2 minutes.
6. Assemble: Spread Japanese mayonnaise on the cut sides of the buns. On each bottom bun, mound some shredded iceberg lettuce, set a glazed patty on top, and spoon on a little more teriyaki sauce. Cap with the top bun and serve immediately.
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Teriyaki Burger marries a glossy, sweet-salty shoyu glaze with a juicy beef patty, giving you a burger that’s both savory and slightly caramelized. The sauce reduces to a lacquer that clings to the meat, while crisp shredded lettuce and creamy mayonnaise add freshness and richness. A soft, lightly toasted bun holds everything together without competing with the teriyaki aroma.
Born from the crosscurrents of Japanese flavor and Western fast-food culture, the Teriyaki Burger found wide popularity in Japan and across the Pacific. Japanese chains made it a menu staple, adapting classic teriyaki’s soy–mirin–sake balance to burger form. In Hawaii and Japanese-American communities, similar “teri” burgers have long been part of local diner and plate-lunch traditions, reflecting the dish’s enduring appeal and cultural exchange.