Teriyaki Burgers Recipes

Steps:

• Drain pineapple; reserve 1/2 cup juice. Reserve 2 pineapple slices for snack or other use.
• Stir together teriyaki sauce and reserved pineapple juice in small bowl.
• Mix together turkey, ginger, bread crumbs and 1/4 cup teriyaki mixture. Shape into 8 patties.
• Grill patties, brushing with remaining teriyaki mixture, until brown and cooked through. Place pineapple slices on grill and cook until lightly golden brown.
• Serve burgers on buns with cheese and pineapple.
• Tip: To make 4 servings, use 1 can (8 oz.) DOLE® Pineapple Slices and cut remaining ingredients in half.
• Per Serving: 134 calories, 1g fat (0g sat.), 17mg cholesterol, 775mg sodium, 17g carbohydrate (

Steps:

• Set up grill for direct cooking over high heat. Oil grate when ready to start cooking.
• In a mixing bowl, stir to combine ground beef, soup mix, teriyaki marinade mix, and 1/4 cup reserved pineapple juice.
• Form 4 patties slightly larger than bun. Gently press pineapple rings into tops of burgers.
• Season burgers with salt and pepper and place on grill pineapple side down. Cook 8 minutes per side for medium.
• Mix together mayonnaise, wasabi, and soy sauce.
• Serve hot on toasted buns with lettuce, tomato, onions, and wasabi mayonnaise.
• INDOORS: Follow instructions for preparing burgers. Preheat broiler. Place burgers pineapple side up on wire rack over foil lined baking sheet or broiler pan. Broil 6 inches from heat source for 4 to 5 minutes per side for medium.

Steps:

• In a small bowl, combine the ketchup, soy sauce, brown sugar, pineapple, ginger, garlic and sesame oil; set aside., In a large bowl, combine the egg white, bread crumbs, onions, crushed pineapple and 3 tablespoons ketchup mixture. Crumble beef and turkey over mixture and mix well. Shape into six burgers., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 165° and juices run clear, brushing occasionally with remaining ketchup mixture., Grill or broil pineapple slices for 2-3 minutes on each side or until heated through. Serve burgers and pineapple on buns with lettuce and tomato.

Steps:

• In a large mixing bowl, combine the breadcrumbs, onion, water, sugar, soy sauce, garlic, and ginger. Add ground beef and mix together well.
• Shape mixture into 6 patties.
• Grill burgers to your desired degree of doneness.
• Serve on toasted buns topped with cucumbers and lettuce.

Steps:

• Preheat grill for high heat.
• In a bowl, all ingredients except for swiss cheese, and buns, mix well and form into 4 patties.
• Grill patties 5 minutes on each side, and top with cheese, and serve on buns.

Steps:

• In a large skillet, saute onions in teriyaki sauce until tender. Shape ground beef into four patties; place on top of onions and cook for 4-6 minutes on each side or until a thermometer reads 160° and juices run clear. , Top each burger with cheese and onions. Serve on rolls.

Steps:

• Blend all ingredients together until the ground beef has a uniform consistency.
• Separate into 4 equal-sized portions.
• Roll each portion into a ball, then flatten into a patty.
• Place in a 10-inch skillet with a lid for 4 minutes over a medium flame.
• Flip the patties over and cover for an additional 4 minutes.
• Timing can be adjusted to suit your taste; more for well done, less for rare.

Steps:

• Mix 1 1/2 pounds ground turkey with 2 tablespoons teriyaki glaze; form into 3-inch patties (about 12) and season with salt and pepper. Broil on a foil-lined baking sheet, 4 minutes; brush with more glaze and broil 2 minutes. Top each with a slice of cheddar; broil 30 seconds. Place on Hawaiian slider buns with mayonnaise, Sriracha and sliced red onion and pineapple.

Steps:

• Prepare 2 small saucepans over low heat. To the first, add the mirin and 3 teaspoons of ginger and simmer until the mixture is about 3/4 reduced and is a dark caramel color. To the second, add the chicken stock and reduce by about 1/2. Slowly pour the mirin mixture into the chicken stock and bring to a simmer. Add the soy sauce and pineapple juice and reduce again by 1/4. Let the mixture cool.
• In a large mixing bowl, combine the ground beef, ginger, garlic, salt and pepper. When well mixed, form the beef into four 6-ounce patties. Brush all sides of the burgers with the teriyaki sauce and place in either a hot grill or 450 degree oven. Continue brushing with the teriyaki as the burger cooks until the desired doneness is achieved.
• Using a food processor, combine the garlic, anchovies, pepper, and hot pepper sauce. Blend in the rice vinegar, and egg yolk. With the processor running, slowly drizzle The oils until a consistency of thin mayonnaise is reached. Refrigerate until ready for use.
• Using a mandoline, cut the potatoes into match-sized sticks. Fill a fryer or medium heavy pot one-third full with the oil and heat over high heat to 350 degrees. Add the potatoes to the oil and fry until golden brown, about 5 to 6 minutes. Drain on paper towels and sprinkle with the salt.
• Plating: Cut the bread into 8 slices and toast on a grill or under a broiler. Top one side of the bread with the lettuce and tomato and place the burger on top. Place a mound of the salad next to the burger and arrange a handful of the potatoes on top of the salad.

Steps:

• Stir together first 4 ingredients.
• Stir 2 teaspoons soy sauce mixture into mayonnaise, and set aside.
• Combine 1/3 cup soy sauce mixture, beef, salt, and pepper; shape into 6 patties.
• Brush with remaining soy sauce mixture.
• Grill over medium-high heat (350°-400°) 4 minutes on each side or until beef is no longer pink.
• Coat cut sides of buns with cooking spray, and grill, cut side down, 2 minutes.
• Spread buns evenly with mayonnaise mixture, and fill with the patties.

Steps:

• Combine the first 6 ingredients and shape into patties.
• Cook patties in a large skillet over medium-low heat 20 minutes, turning once.
• Serve on buns with lettuce, tomato and mustard.