A grilled teriyaki burger with homemade teriyaki sauce is amazing. Also good on chicken or salmon. This easy recipe gives so much flavor especially with grilled pineapple and red onion and served up on a toasted bun.
How to make teriyaki sauce for burgers
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.
Stir in honey.
Pour in soy sauce.
And rice wine vinegar.
Bring to a simmer.
Cook 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.
Just after removing the burgers from the grill, I brushed them with lots of teriyaki sauce. Topped with a slice of grilled pineapple, a thick slice of red onion on a potato bun and I am a happy camper.
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.
Grilled Teriyaki Burger
Homemade Teriyaki Sauce
- 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 or 1/4 tsp. red pepper flakes (optional)
- 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.
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