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Polynesian Teriyaki Burger

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.
This Polynesian Teriyaki Burger recipe features tender and juicy beef patties marinated in a simple yet very flavorful teriyaki sauce that combines soy sauce, brown sugar, garlic, fresh ginger root and Worcestershire sauce. If you enjoy BBQ dishes with a Polynesian theme, then you will thoroughly enjoy these grilled Teriyaki burgers! The teriyaki marinade is also used for basting while these burgers are on the grill, giving these patties more flavor and added succulence. To top it all
off, a delicious teriyaki sauce recipe is included and can be used to drizzle over the top of your grilled burgers.

These grilled Polynesian Teriyaki Burgers are served on a buttered grilled bun, then garnished with thinly sliced fresh green bell pepper rings and tomato slices, which continue the the Polynesian theme and add freshness and wonderful crunch. (If desired, sliced red bell pepper rings can also be used to add a little sweetness.)

These burgers taste great with or without the sauce and/or condiments, because the meat retains enough of the marinade to keep them moist, juicy and full of flavor. If you prefer to add condiments rather than (or in addition to) teriyaki sauce to your burger, mayonnaise and/or Thousand Island salad dressing compliment the flavors nicely. If preferred, you can top these burgers with some sautéed mushrooms and/or a sliced pineapple ring. The above photo shows a Polynesian Teriyaki Burger served in a country potato bun, but these burgers taste fantastic on any traditional hamburger bun, French roll, Kaiser roll, or any other bun or roll you prefer.



  • 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


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.

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.

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