Perfect for grilling, these Teriyaki Burgers are juicy and loaded with a ton flavor!
I know in my previous post, I said my favorite season is spring; and it is… as an adult. But as a child, it was without a doubt summer. As a kid, summer was all about pool parties, riding bikes into the sunset, playing flashlight tag, and of course…barbecues. I can remember running around the picnic tables at the park, and scarfing down grilled burgers or hot dogs before running off with all the other kids. Don’t you wish we had even half the energy we did as children, imagine all that we could accomplish with focused energy!
But I digress. Burger season is upon us my friends! So dust off those grills, light-up the charcoal, and let’s get cooking! (Those of you without a grill, not to worry – you can make these on the stove).
When it comes to the namesake of this burger, it’s best to make your own teriyaki sauce. I have yet to find a bottled version that I like, and making your own is SO easy, it’s almost criminal not to just make your own. Drizzled overtop a thick and juicy burger, topped with a garlic-mayo, Japanese pickled cucumbers, scallions, lettuce, and cheese and you’ve got layer upon layer of flavor!
- Teriyaki Sauce:
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 2 tablespoons sake
- 2 tablespoon sugar
- 1½ pound ground beef (80 percent lean)
- 1 tablespoon canola oil
- 4 hamburger buns, split
- ½ cup mayonnaise
- 2 garlic cloves, minced
- Roquefort cheese or Brie
- Japanese cucumbers
- 2 scallions, green parts only, cut into strips
- 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!
Sophia @ Little Box Brownie says
This recipe looks and sounds amazing. I’m licking my screen.
Thanks so much, Sophia 🙂
Between this beauty and Traci’s over on V&B, I’m dying. Served this way or with the brie, heaven. 🙂 Summers as a kid were THE best. Good thing for those fond memories!
I would never trade my adult life to be a kid again, but I would totally go back for one awesome night of flashlight tag/hide-and-go-seek 🙂
Helen @ Scrummy Lane says
I can’t believe I missed this recipe, Kathleen. It sounds just sublime – so many layers of flavour, as you say, but still simple enough for lazy cooks like me. I love it! 🙂
You know how I feel about this…It’s gorgeous. It’s beautiful. It’s luscious. Well done as always my friend 🙂
Thank you my dear 🙂
jackie @ superman cooks says
this looks absolutely delicious… and gorgeous!! I cannot wait to fire up the grill!!
Thanks, Jackie! Happy eating 🙂
Roger Smith says
I was looking for a good burger for tonight. We finally have some nice weather back so I think I’ll crank up the grill and cook a great burger. Thanks for the new idea!
That’s great! I hope you enjoy them, Roger 🙂
This burger looks awesome! Yay for burger season! Mouthwatering! Love the homemade teriyaki!
Thanks Mira! I think homemade teriyaki is the only way to go!
Marissa (@pinchandswirl) says
How funny, I’m exactly the same. When I was a kid, summer was the best. But as an adult I prefer transitional seasons – I love the blooms of spring and the first chill and changing leaves of fall.
These burgers? Hello gorgeous!! We will be trying these pronto. Well as soon as we clean up the grease fire we had last night (no joke!) – one to many drippy chicken thighs. 🙂
OMG! I hope you guys are ok and your kitchen went unscathed! Ahh… the hazards of cooking. I remember my roommate in Italy started a grease fire on the stove. I grabbed the closest thing to me – which happened to be a bag of sugar and dumped it on top of the pan. It put the fire out, but we had to throw the pan away due to its new caramelized/petrified quality 😉
Anu - My Ginger Garlic Kitchen says
Absolutely in love with this awesome looking summer burger. And BTW, summer is my favorite season! 🙂
Love how deliciously they are bursting with awesomeness and deliciousness. Happy weekend to you, Kathleen! 🙂
Thanks Anu! I hope you have a wonderful weekend too!
demeter | beaming baker says
Kathleen, I know EXACTLY what you mean about that kid energy business. Gosh, I still remember the days when I couldn’t play/run/laugh enough. Those were the days, right? In the meantime, we have adult advantages like being able to make a burger this juicy, this glorious, and just this perfect. 🙂
Also, as always, I’m blown away by your on point photography. Gonna be dreaming about barbecues + perfect burgers like this from now on. 😉 Pinning!
Aww… thanks Demeter! Wasn’t that the best?! Just bounding around with endless energy? Of course now I can enjoy an adult beverage with these burgers, so there are pluses 😉
Suchi @elegantmeraki says
Looks beautiful. I will substitute lamb for beef. And where did you get those beautiful buns?
I’m a huge fan of lamb – go for it! Aren’t the buns great?! I found that at our grocery store – they’re made by a local bakery in Oakland 🙂
I miss summer as a child. I used to be able to ride my bike for 4 hours straight and not be tired at all. Now I can’t even ride my bike for 10 minutes without huffing and puffing and ready to pass out! lol! Oh how I miss those years of endless energy.
There’s nothing better than grilling burgers out on a hot summer day by the pool. I’m pinning your recipe so I can make it soon and thinking of trying it when we go camping in the beginning of June. I love blue cheese and very intrigued to try it with the teriyaki flavors. Yummy! 😉
It’s crazy right?! Seriously… I performed a triathlon everyday during the summer just from being a kid!
Ahh yes – to have the energy of a child… But, if I were a child, I wouldn’t be reading about and drooling over this amazing burger! It screams flavor!!
Ha yes, I suppose you’re right 😉 Thanks Annie!
Cheyanne @ No Spoon Necessary says
I think every sane kid loved summer, girlfriend! I mean what was there not to love? No school and outdoor shenanigans all the way! 😉 As an adult I’m with you in the fact that spring is my favorite season, but I LOVE summer grilling! This burger is absolutely PERFECT for the upcoming season!! This looks incredible and the layers of flavors sound amazing! I want to sink my teeth into my computer screen and take a BIG OLE bit of this burger! Pinned! Cheers, dear!
Don’t you wish we could all run around like that now?! I’d be good for about 5 minutes and then I’d want to sit down and have a cocktail 😉