Combine the ingredients for the teriyaki sauce in a small saucepan. Bring to a boil over medium-high heat, reduce to a simmer, and cook until thickened. It should coat the back of a spoon, about 10 -15 minutes. (Don't let it reduce too far or it will become hard).
In a medium bowl, combine the ground beef. Portion into 4 equal patties (make them a little bigger than the bun – they’ll shrink). Gently press your thumb into the center to prevent them from bulging when they cook. Brush both sides with the canola oil and season both sides with salt and pepper. Heat a grill or cast iron pan over high heat. Once your cooking surface is hot, add the burgers. Cook on the first side for 3 minutes, flip and cook for 4 minutes on the other side. During the last minute of cooking, place the cheese on top of each burger and cover with a domed lid. (Total cook time is 7 minutes for medium-rare). Place the burgers on a plate and loosely tent with foil.
After the burgers have been cooked, place the split buns down onto the grill or pan and toast for 30 seconds.
Combine the mayonnaise and garlic in a small bowl.
Slather the inside of the buns with the garlic-mayo. Place the burgers on the bun bottoms, drizzle with about a tablespoon of teriyaki sauce, top with Roquefort cheese, Japanese cucumbers, scallions, and top with the bun top. Serve immediately and enjoy!
Recipe by at https://hapanom.com/super-juicy-teriyaki-burger/