I don’t really follow a recipe when making burgers. For a 2.5-3-pound package of 85% lean ground beef, I add a couple of eggs, salt and pepper, a couple tablespoons of A-1 steak sauce or BBQ sauce and panko or regular bread crumbs. I like to keep the mixture moist and gently shape into patties, pressing just enough so that they don’t break apart while on the grill, A 4 to 5-ounce pre-cooked weight makes a good size burger.
1 tsp olive or vegetable oil (can also use part sesame oil)
Small piece fresh ginger
1 clove of garlic
2-3 Tbs brown sugar
2 Tbs honey
1/2 cup low sodium soy sauce
2 Tbs. rice wine vinegar
squirt sriracha hot sauce (optional) or 1/4 tsp. red pepper flakes
Toasted sesame seeds (optional)
Heat oil in small saucepan over medium heat. Drop in piece of ginger and garlic clove; heating for a few minutes to infuse oil. Add brown sugar and honey; stir. Pour in soy sauce and rice wine vinegar.
Simmer just several minutes for a thinner teriyaki sauce If using for a glaze or marinade, simmer, stirring occasionally for 15-20 minutes until desired thickness. Sauce will thicken a bit more as it cools.