Best Teriyaki Burger Recipes

YOSHIDA'S TERIYAKI BURGER

Steps:

• In a medium bowl, combine beef, pepper, and 1/4 cup Gourmet Sauce.
• Shape into 4 patties.
• Grill burgers to desired doneness.
• Grill pineapple rings then baste burgers and pineapple with remaining 1/4 cup sauce during last 1-2 minutes of grilling.
• Place cheese on burgers, top each with a slice of pineapple and serve on a bun.

TERIYAKI SALMON BURGER RECIPE BY TASTY

Steps:

• Combine soy sauce, mirin, sake, and sugar in a bowl and stir to combine. Add the salmon and marinate for 15 minutes.
• For the sauce, combine soy sauce, mirin, sake, and sugar in a bowl and stir to combine.
• Heat a pan over medium-high heat and add a splash of salad oil. Add the marinated salmon and cook until both sides are cooked through, about 3 minutes.
• Add the reserved marinade to the pan. Stir until the salmon is fully coated in the glaze.
• Form the rice into four patties.
• Heat another pan over medium-high heat and add the sesame oil. Add the rice "buns" and cook until the outside is crispy, about 5 minutes.
• Top the rice "bun" with a piece of green leaf lettuce, salmon, mayonnaise, and top with another rice "bun." Repeat with remaining ingredients.
• Enjoy!

TERIYAKI PORTABELLA MUSHROOM BURGER

Steps:

• Place crushed ginger and garlic in a 1 gallon size plastic locking bag.
• Add soy sauce, sweetener and oil to bag, seal and shake well.
• Clean portabello mushrooms by wiping off dirt with a clean damp cloth. Cut off stem end of mushrooms.
• Place mushrooms in bag with soy mixture, reseal and let stand about 15 minutes. Heat nonstick skillet on range on medium high heat.
• Remove mushrooms from bag and place cap side down in hot skillet. Cook 2 to 3 minutes and turn mushrooms. If the skillet is dry add some of the soy sauce from the bag.
• Continue cooking until the skillet is almost dry and sauce caramelizes on mushrooms. Remove skillet from heat.
• Optional: If you do not like the taste of raw onions, you may remove mushrooms from skillet and set aside. Add 1-2 tablespoons of canola oil to skillet on medium heat and sweat sliced onions until translucent and caramelized.
• To assemble the sandwich, spread mayonnaise on each half of the kaiser roll.
• Place 1 lettuce leaf, cut to fit the bun on one half. Place cheese slice on top of lettuce and then 1 tomato slice on top of the cheese.
• On the other half of the bun, place 1 portabella mushroom and either the cooked or raw onion slice on top of the mushroom. Put the two halves of the buns together and enjoy.

TERIYAKI SALMON BURGER LETTUCE WRAPS

Steps:

• 1. In a food processor, pulse the salmon, water chestnuts, panko, and teriyaki sauce until finely chopped. Form the mixture into 3 (1-inch-thick) patties.
• 2. Place the patties in a single layer in a large nonstick skillet. Cook over medium heat, turning once, until golden brown and cooked through, about 8 minutes.
• 3. Place each burger on a lettuce leaf, drizzle with teriyaki sauce, top with a tomato slice, and sandwich with another lettuce leaf.

MR YOSHIDA'S TERIYAKI BURGER

Steps:

• Heat grill to medium heat.
• Mix meat, pepper and 2 Tbsp. sauce just until blended. Shape into 4 (1/2-inch-thick) patties.
• Grill 4 min.; turn. Add pineapple rings; grill 4 to 6 min. or until burgers are done (160ºF), turning pineapple and brushing with remaining sauce after 3 min.
• Place burgers on bottom halves of buns; top with cheese and pineapple rings. Cover with tops of buns.

TERIYAKI SALMON BURGER

Steps:

• In a large resealable bag, combine the first 5 ingredients; add salmon. Seal bag and turn to coat; refrigerate 1 hour.
• Drain and discard marinade. Place salmon in a food processor. Add bread crumbs; cover and process until blended. Shape into 4 patties; cover and refrigerate 1 hour.
• Coat grill rack with non-stick spray before starting the grill. Grill patties, uncovered, over medium heat for 6-7 minutes. Turn and grill 3-5 minutes or until meat thermometer reads 140 degrees.
• Spread 1 1/2 tsp of mayonnaise on each bun. Serve patties on buns with lettuce, tomato, and onion.

TERIYAKI GLAZED HAWAIIAN BURGER

Steps:

• 1. Mix first four ingredients in a bowl and press out 6 1/2 lb patties. Cook on grill until done basting with the teriyaki glaze as you cook them. Reserve unused sauce. Grill pineapple both sides to get nice grill marks same with buns.
• 2. Serve on buns with Swiss cheese, red onion, honey ham, lettuce and drizzle with remaining sauce.

HAWAIIAN TERIYAKI BURGER

Steps:

• 1. Combine all ingredients and mix well. Form into patties. Fry or grill to desired doneness. Serve with buns, vegetables and condiments.

TERIYAKI BURGER WITH CAESAR SALAD AND SHOESTRING POTATOES

Steps:

• Prepare 2 small saucepans over low heat. To the first, add the mirin and 3 teaspoons of ginger and simmer until the mixture is about 3/4 reduced and is a dark caramel color. To the second, add the chicken stock and reduce by about 1/2. Slowly pour the mirin mixture into the chicken stock and bring to a simmer. Add the soy sauce and pineapple juice and reduce again by 1/4. Let the mixture cool.
• In a large mixing bowl, combine the ground beef, ginger, garlic, salt and pepper. When well mixed, form the beef into four 6-ounce patties. Brush all sides of the burgers with the teriyaki sauce and place in either a hot grill or 450 degree oven. Continue brushing with the teriyaki as the burger cooks until the desired doneness is achieved.
• Using a food processor, combine the garlic, anchovies, pepper, and hot pepper sauce. Blend in the rice vinegar, and egg yolk. With the processor running, slowly drizzle The oils until a consistency of thin mayonnaise is reached. Refrigerate until ready for use.
• Using a mandoline, cut the potatoes into match-sized sticks. Fill a fryer or medium heavy pot one-third full with the oil and heat over high heat to 350 degrees. Add the potatoes to the oil and fry until golden brown, about 5 to 6 minutes. Drain on paper towels and sprinkle with the salt.
• Plating: Cut the bread into 8 slices and toast on a grill or under a broiler. Top one side of the bread with the lettuce and tomato and place the burger on top. Place a mound of the salad next to the burger and arrange a handful of the potatoes on top of the salad.

TERIYAKI PORK AND BEEF BURGER

Steps:

• Combine the ground beef, ground pork, onion, garlic and 1 tablespoon each salt and pepper in a large bowl; stir until well mixed. Form the mixture into 6 balls. Press 1 teaspoon butter into the center of each ball; wrap the meat around the butter to enclose it and form a patty. Place the patties on a plate and refrigerate for 1 hour.
• Combine 1 tablespoon of the brown sugar, half of the pineapple and the dragon fruit and cilantro in a medium bowl. Toss until well mixed. Season with salt and pepper.
• Preheat a grill pan or outdoor grill to medium-high.
• Combine the soy sauce, ginger and the remaining pineapple and brown sugar in a large skillet. Bring to boil, then reduce the heat and maintain a gentle simmer. Remove the patties from the refrigerator and let stand at room temperature for 10 minutes.
• Place the patties on the grill and cook, flipping halfway through, until no longer pink in the center, 6 to 8 minutes. As the patties finish cooking, transfer them to the simmering sauce and cook, rotating in the sauce, until they are well coated and have absorbed some of the sauce, about 1 minute.
• Place each patty on a bun, top with some of the salsa and serve hot.

TERIYAKI SALMON BURGER

Steps:

• For Burgers-Dice the salmon into 1/2-inch thick cubes. Place in a mixing bowl. Add teriyaki sauce, and toss gently. Let stand for 5 minutes. Place in workbowl of food processor. Process to a thick, pasty consistency, but don't overprocess. Empty into a mixing bowl. Fold in chopped scallions. Form into 4 patties. Grill until medium-well on both sides, and garnish with tamarind sauce (recipe below). Serve in buns of your choice. For sauce In a saucepan, stir together the tamarind paste, ginger, 2 3/4 cups water, sugar, chili sauce and Thai fish sauce. Bring to boil, reduce heat and simmer 30 minutes. Drain and discard solids. In a separate bowl, stir cornstarch with remaining water. Whisk well. Return tamarind mixture to pan, bring to boil, and whisk in cornstarch mixture. Whisk in ketchup and allow to cool.

TERIYAKI TURKEY BURGER WITH WASABI MAYONNAISE

Steps:

• ·In a large bowl, combine, ground turkey, garlic, ginger, teriyaki sauce, green onions, sesame seeds, and bread crumbs. ·Shape into 6 burger patties. ·Broil or grill burgers 4-6 inches (10-15cm) from broiler grill or over medium bbq for 10-12 minutes, turning once. ·Mix mayonnaise and wasabi paste; spread on 6 lightly toasted buns. ·Serve with sliced cucumber and watercress or arugula.

RED ROBIN TERIYAKI AND PINEAPPLE BURGER

Steps:

• Form round burger patty. Marinate burger patty in bowl #1 of teriyaki sauce for 30 minutes.
• Marinate pineapple ring in bowl #2 of teriyaki sauce for 30 minutes.
• Remove burger patty and grill on high heat to desired doneness.
• Melt Cheddar cheese on top of patty while still on grill pan by covering with lid.
• Grill pineapple ring on medium heat for 1 minute on each side.
• Spread mayo on both halves of the bun.
• On bottom bun, place tomato slices, followed by the broiled hamburger patty with cheese (tomato on the bottom!).
• On top of burger patty, stack the pineapple ring and shredded lettuce.
• Put the two together and you've got a signature Red Robin burger; one that's both sweet, salty and hearty.

MUSHROOM FILLED TERIYAKI BURGER

Steps:

• For Mushroom Stuffing, Heat vegetable oil in a skillet.
• Sauté chopped onion with garlic in the skillet over medium-high heat for 1 minute.
• Add chopped mushrooms, and cook until the mushrooms have released their juices and the juices have evaporated (about 7 minutes).
• Add minced scallion, oyster sauce and rice vinegar and continue cooking for another 2 minutes.
• Cool completely before stuffing and cooking the burgers.
• For Hamburgers, combine ground chuck, scallion, ginger, garlic, soy sauce, teriyaki sauce and black pepper in a bowl.
• Form meat into 8 thin patties, 3/8-inch thick.
• Place an equal amount of mushroom filling on half of the patties, leaving a margin around the edge.
• Cover the stuffing with the remaining patties.
• Seal the edges by pressing them together with your fingers.
• Refrigerate.
• Preheat grill to medium-high and grill the patties uncovered for 2-1/2 to 3-1/2 minutes per side for charcoal grills (3-1/2-4-1/2 for gas grill), flipping once, until internal temperature reaches 160 F.
• Serve on hamburger bun.

RED ROBIN TERIYAKI AND PINEAPPLE BURGER RECIPE

Steps:

• Form round burger patty. Marinate burger patty in bowl #1 of teriyaki sauce for 30 minutes. Marinate pineapple ring in bowl #2 of teriyaki sauce for 30 minutes. Remove burger patty and grill on high heat to desired doneness. Melt Cheddar cheese on top of patty while still on grill pan by covering with lid. Grill pineapple ring on medium heat for 1 minute on each side. Spread mayo on both halves of the bun. On bottom bun, place tomato slices, followed by the broiled hamburger patty with cheese (tomato on the bottom!). On top of burger patty, stack the pineapple ring and shredded lettuce. Put the two together and you've got a signature Red Robin burger; one that's both sweet, salty and hearty.

YOSHIDA'S TERIYAKI BURGER

Steps:

• In a medium bowl, combine beef, pepper and 1/4 cup Mr. Yoshida's Original Gourmet Sauce. Shape into 4 patties. Grill burgers to desired doneness. Grill pineapple rings then baste burgers and pineapple with remaining 1/4 cup sauce during last 1-2 minutes of grilling. Place cheese on burgers, top each with a slice of pineapple and serve on a bun.

TERIYAKI BURGER RECIPE - (4.6/5)

Steps:

• Preheat grill or grill pan over medium high heat. In a small bowl, combine bread and milk. Let stand 5 minutes until bread absorbs milk. In a large mixing bowl, combine ground beef, bread mixture, water chestnuts, teriyaki sauce, egg, ginger, garlic, and onion. Mix until combined. Divide the meat into quarters and form each portion into a patty. Grill each patty 5 to 7 minutes on each side, until meat thermometer reads 165 F when the probe is placed in the center of the patty. If desired, grill pineapple on grill 2 to 3 minutes per side. Place grilled burger on toasted hamburger bun and top with pineapple ring. Serves 4.

TERIYAKI BURGER

Steps:

• Blend all ingredients together until the ground beef has a uniform consistency.
• Separate into 4 equal-sized portions.
• Roll each portion into a ball, then flatten into a patty.
• Place in a 10-inch skillet with a lid for 4 minutes over a medium flame.
• Flip the patties over and cover for an additional 4 minutes.
• Timing can be adjusted to suit your taste; more for well done, less for rare.