Omg, when I say teriyaki burger, I mean teriyaki burger; not a burger topped with teriyaki sauce but the meat tastes like teriyaki! This is soooo good, you have to try it!
Makes 4 Burgers
400g – 450 g extra Lean ground beef
3 Cloves garlic, grated
1 Inch ginger, grated
3 Green onions, sliced
1 (Large) egg
1 tbsp hoisin
1 tbsp sodium reduced soy sauce
1/2 tsp salt
1/4 tsp pepper
Combine all the ingredients in a bowl and divide into 4 portions; once the ingredients have come together stop mixing the meat to avoid making it tough.
Roll each portion into a ball and then flatten it into the shape of a burger. Push down on the centre to keep it from turning into a baseball once it is cooked.
Lightly coat the grill before you turn on the heat, this will keep the meat from sticking.
The trick to grilling these burgers is to place them on a really hot grill, max heat for the first 30 seconds or so. This will sear the outside making it easier to keep the burger intact when it’s time to be flipped.
Drop the heat to medium high or a smidge lower just make sure the meat is cooked but not burned.
The burgers should be ready to be flipped after about 5 to 6 minutes.
You can tell the burgers are cooked when the juices run clear, again about 5 to 6 minutes on each side.
- Serve on toasted whole wheat buns.
- If you want to use chicken or turkey in place of beef here then use ¼ tsp of salt only and skip the egg altogether.
- I just topped this burger with lettuce, tomato, green onion slices and (light) mayo; I thought of putting my Japanese Aioli but felt that would be too much of the same.