Teriyaki burgers with scallions and sesame seeds

These burgers are complex in flavor and so juicy. From the dijon mustard to the ginger, the soy sauce and the scallions not a single bite will bore your tastebuds. They are just as yummy completely naked on a sesame-seed bun without a single add on (or even without any bun at all) however I do top mine off with a dollop more of teriyaki sauce, the kind that has sesame seeds in it. Mmmm, my mouth is watering just thinking about it.

My younger son is a really picky eater. Despite his very opinionated taste buds he happens to love most proteins (fish, chicken, steak, burgers, etc…), but he doesn’t do a single condiment. No ketchup on his burger or fries, no sauces, no cheese, no lettuce or tomato. He loves BIG flavor though like spices and seasonings. (I told you, he is so picky!) One food he loves is fried rice so I bought some at a local grocery store that has fantastic prepared foods and I topped it off with a bunch of their teriyaki chicken. It looked plain enough but was marinated so had big teriyaki flavor. He ate every last bite and asked me to get more the next time I was there. Once I discovered his love for teriyaki I had to incorporate it into more foods our whole family could enjoy. This was the inspiration for my Teriyaki burger recipe which I think came unbelievably tasty. If you try it, I hope you agree.

RECIPE TUNES (because everything is always better with music)
It’s Thunder and It’s Lightning by We Were Promised Jetpacks  •  Let’s Stay Together by Pat Benetar  • Dirty Bombs by Living Things

INGREDIENTS

• 2 packages 1.2-1.4 lb of ground beef (I get the 85% lean but whatever you prefer will work great.)
• 6-7 scallions (aka chives) chopped
• 1 cup teriyaki sauce or marinade (1/2 cup for recipe, 1/2 cup to brush on burgers before you cook them.)
  I have tried two so far that I love. Veri Veri Teriyaki marinade and sauce which I especially love because it has lots of toasted sesame seeds in it and the P.F. Changs Teriyaki Sauce. (Pics of both below, anything similar is perfect.)
• 1 TBSP dijon mustard
• 2 tsp ginger (the dry spice)
• 2 tsp garlic powder
• 1 egg
• 2 TBSP soy sauce
• 1 cup panko breadcrumbs
• 8 -10 Sesame seed buns

NOTE: Recipe yields 8-9 large burgers.

LETS COOK!

1. Chop your scallions into small slices and place them into a large deep bowl.
2. Add your beef to the bowl.
3. Add the rest of your ingredients and mix everything together thoroughly. (I recommend using your hands so you can really mix and squish everything together well, just be sure you wash them before an after.)
4. Make your burger patties. (I make them pretty big. I get about 8-9 burgers in a batch.)
5. Brush your burgers with a generous dollop of your teriyaki marinade on each side before you cook them. I do this by brushing one side, placing this side down on the grill and then brushing the tops just before closing my grill.
6. I cook mine on an indoor grill/panini press at 450 degrees for 4 to 5 min depending on how big I make them, no flipping required. They are perfect however we like Medium-rare to medium burgers. My grill/press has heated plates on top and bottom so if you are cooking in a pan turn over halfway through. Change cook time accordingly if you prefer more well done. I suggest adding 30-45 seconds for medium and 1 minute to 1:15 for well done. 
7. Toast your buns if you like them toasted.
8. Serve and enjoy!

 

INGREDIENT VISUALS