Polynesian Teriyaki Burger
Yield: 8 burgers (or more depending on thickness of patties)
Cook Time: 8-12 minutes, depending on doneness preference
Tips: If you make more than 8 patties, be sure to purchase additional buns or rolls. Sliced red bell pepper rings can be served in addition to green bell pepper rings.
Ingredients
- Teriyaki Marinade
- 1/2 cup soy sauce
- 1/2 cup water
- 1 clove garlic, minced
- 2 teaspoons minced or grated fresh ginger root
- 2 tablespoons Worcestershire sauce
- 6 tablespoons firmly packed brown sugar
- Teriyaki Sauce
- 1/4 cup soy sauce
- 1/2 cup water, divided
- 1 clove garlic, minced
- 1 teaspoon minced or grated fresh ginger root
- 1 tablespoon Worcestershire sauce
- 3 tablespoons firmly packed brown sugar
- 1 tablespoon cornstarch
- Burgers
- 3 lbs. lean ground beef
- 8 hamburger (or other) buns, split and buttered (butter is optional, but recommended)
- thinly sliced tomatoes
- thinly sliced green (and/or red) bell pepper rings
Directions
Marinade
In a mixing bowl, whisk together soy sauce, water garlic, ginger root, Worcestershire sauce and sugar. Set aside.
Teriyaki Sauce
In a small mixing bowl, whisk together 1/4 cup of the water and cornstarch until completely dissolved and set aside near stove. To a saucepan, add soy sauce, the remaining 1/4 cup of water, garlic, ginger root, Worcestershire sauce and brown sugar and bring to a slow boil over medium medium high heat, stirring frequently. Once boiling, slowly add water and cornstarch mixture to saucepan, whisking constantly. Continue heating until thickened enough to coat a spoon. Remove from heat and allow to cool while preparing burgers. Add a small amount of water (about 1 tablespoon at a time) to thin if necessary.
Burgers
Shape beef into 8 patties (about 1-inch-thick each). Note: If preferred, you can make thinner patties (about 3/4-inches thick), which will result in a few more patties, in which case you will need extra buns.
Place a large plastic bag in a large shallow baking pan. Place patties side-by-side in a large, heavy-duty plastic bag, then pour marinade into the bag over all the patties. Tie a knot in the top of the bag to securely seal, then gently lift and move the baking pan around a little to distribute the marinade over the meat. Place baking pan with bag of patties in refrigerator and marinate for 1-2 hours.
After patties have marinated, lift patties from marinade, briefly allowing excess marinade to drip back into the bag. Reserve marinade for basting while grilling. Lightly grease or spray grill with nonstick spray, then place patties on grill (keeping patties in same position as they were in the bag with the wettest sides facing down), about 4-6 inches above a bed of hot coils. Baste tops of patties and cook, turning only once after first side is finished cooking (occasionally slightly tilt patties up after cooking for a few minutes to to check doneness on bottoms of patties). Cook patties until done to your preference. (Note: Making a small cut in the center of patties will help to determine doneness.) When patties are almost done, place buns, cut side-down, around outer portion of grill to lightly toast (watch buns closely, as they will toast fast). Serve patties on toasted buns with sliced tomatoes and green (and red, if desired) bell pepper rings. Top with teriyaki sauce if desired.
Teriyaki Sauce
In a small mixing bowl, whisk together 1/4 cup of the water and cornstarch until completely dissolved and set aside near stove. To a saucepan, add soy sauce, the remaining 1/4 cup of water, garlic, ginger root, Worcestershire sauce and brown sugar and bring to a slow boil over medium medium high heat, stirring frequently. Once boiling, slowly add water and cornstarch mixture to saucepan, whisking constantly. Continue heating until thickened enough to coat a spoon. Remove from heat and allow to cool while preparing burgers. Add a small amount of water (about 1 tablespoon at a time) to thin if necessary.
Burgers
Shape beef into 8 patties (about 1-inch-thick each). Note: If preferred, you can make thinner patties (about 3/4-inches thick), which will result in a few more patties, in which case you will need extra buns.
Place a large plastic bag in a large shallow baking pan. Place patties side-by-side in a large, heavy-duty plastic bag, then pour marinade into the bag over all the patties. Tie a knot in the top of the bag to securely seal, then gently lift and move the baking pan around a little to distribute the marinade over the meat. Place baking pan with bag of patties in refrigerator and marinate for 1-2 hours.
After patties have marinated, lift patties from marinade, briefly allowing excess marinade to drip back into the bag. Reserve marinade for basting while grilling. Lightly grease or spray grill with nonstick spray, then place patties on grill (keeping patties in same position as they were in the bag with the wettest sides facing down), about 4-6 inches above a bed of hot coils. Baste tops of patties and cook, turning only once after first side is finished cooking (occasionally slightly tilt patties up after cooking for a few minutes to to check doneness on bottoms of patties). Cook patties until done to your preference. (Note: Making a small cut in the center of patties will help to determine doneness.) When patties are almost done, place buns, cut side-down, around outer portion of grill to lightly toast (watch buns closely, as they will toast fast). Serve patties on toasted buns with sliced tomatoes and green (and red, if desired) bell pepper rings. Top with teriyaki sauce if desired.