Teriyaki Burgers – Big Island Style Hawaiian Teriyaki

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Photo credit Michael Okawa.

Day Four of my Big Island Style Hawaiian Teriyaki recipes blog Mini-Series and it tastes so good.  I’ve been sharing all my secret teriyaki recipes and dishes with you.  Alright, they aren’t so very secret, but they are very popular with my family for dinners and barbecues and with friends/coworkers at potlucks.

For a quick recap of this week’s mini-series:

Day 1 – Big Island Style Hawaiian Teriyaki Marinade

Day 2 – Big Island Style Hawaiian Teriyaki Glaze

Day 3 – Grilled Ribs Big Island Style Hawaiian Teriyaki

And now for today, Day 4.

Teriyaki burgers.  Mmmm…yummy.  This is a super simple recipe.  It imparts teriyaki flavor in the form of the Teriyaki Glaze recipe which I published on Day Two.  If you’ve ever visited Hawaii, you’ve probably found that teriyaki burgers are popular (not to be confused with a teriyaki chicken sandwich which is something very different.)  What makes this burger great is that the teriyaki flavor is not just on the outside but suffused throughout. 

Recipe:

  • 1 – pound ground beef
  • 3/4 – cups Big Island Style Hawaiian Teriyaki Glaze
  • 2 – tablespoons corn starch
  • 2 – 4 tablespoons vegetable oil (for frying/grilling
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Mix 4 tablespoons glaze, ground beef, and corn starch thoroughly and shape into patties.  Cook on a pre-heated grill which has been oiled to prevent sticking or pan with sufficient oil to prevent sticking.  Once the first side of the burger has browned, flip burger.  While the second side is cooking, pour or brush one tablespoon of teriyaki glaze on the tops of the browned burgers.  When second side has browned, flip burgers again to caramelize the glaze on the first side.  Pour or brush one tablespoon of teriyaki glaze on the second side, then flip again and caramelize the glaze on the second side.  Remove from pan directly to prepared buns.

If cooked in a pan, the left-over caramelized glaze in the pan can be spooned over the burger if extra glaze is wanted.  Or fresh glaze from the prepared glaze can be used if burgers were cooked on grill and there is no leftover glaze to use. 

In Hawaii, I have most frequently seen this burger served on a Portuguese sweet bread bun or something referred to as “Hawaiian Sweet Bread” (which I’ve been told is the same thing).  It is a dense chewy bread which is a pale yellow from all the eggs/egg yolks in it.  To counteract the sweetness of the bread and meat; savory onions, thick crunchy romaine lettuce, and a fat round of tomato slathered with mayonnaise make a great compliment.  I do not recommend putting pineapple on your burger.  Pineapple does not “Hawaiian” make, just like putting peppers in a dish doesn’t make it “Mexican” or “Indian”.

I hope you love this recipe and feel free to link to this post if you decide to pin your burger attempt.

Don’t forget to check out my Savory Summer Drink blog mini-series for something to wash down the burger with.

As an Amazon Associate I earn from qualifying purchases.

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