Chef John’s Teriyaki Burgers

Chef John’s Teriyaki Burgers Instead of using a sauce on the outside, I’m putting key teriyaki flavorings into the ground meat for these teriyaki burgers. Ideally these burgers should be cooked on a medium-hot charcoal grill, weather permitting.


Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 10 mins

    TOTAL : 25 mins

    SERVING : 4

    YIELD : 4 servings

  • Preheat grill to medium-high heat and lightly oil the grate.

  • Break up ground beef with the tip of a fork in a bowl. Drizzle in the soy sauce, sake, mirin, Worcestershire sauce, and sriracha sauce; crumble in brown sugar. Use tines of a fork to evenly distribute ingredients. Finish mixing with your hands (ideally your hands should be very cold for this). Shape into 4 equal-sized patties.

  • Grill until browned and cooked through turning once, 3 or 4 minutes per side. When burgers develop a slight dome shape and juices begin to come through the top surface, they are done. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

  • Serve burgers on slider buns with lettuce and tomato slices.

Per Serving: 329 calories; protein 26.1g; carbohydrates 162.9g; fat 14.8g; cholesterol 81.1mg; sodium 573.3mg. These burgers can also be grilled indoors in a grill pan over medium high heat.