Teriyaki burgers. Sweet onions. Spicy mayo. Hawaiian rolls. Pineapple.
Is your mouth watering yet?
This is my kind of burger: medium-rare, grass-fed (Food Inc. opened my eyes), eighty-five percent lean beef bathed in homemade teriyaki marinade. The idea for the burger comes from the back of my favorite brand of hamburger buns, King’s Hawaiian. A local restaurant we like to go to, Jake’s, uses these buns and now they’re all I use too (yes, I’d prefer they’d do away with the HFCS and preservatives but for now I’ll give them a pass, they’re so good). They’re sweet and fluffy and provide the perfect backdrop for a highly flavorful burger.
Gee, one of those burgers looks a little bigger than the others…
These King’s Hawaiian buns are pretty big – like restaurant-size big. So in the interest of giving you a (hopefully) mouthwatering photo, I had to go with a restaurant-size (a.k.a., half-pounder) burger to fill out the bun. Rest assured, it was eaten.
Adapted from the Grilled Teriyaki Burger recipe on the back of the King’s Hawaiian Sandwich Roll package
1 lb. ground beef (I prefer 85/15 or 80/20 for juicy burgers)
1/2 cup teriyaki sauce (store-bought or make your own, like I did – see recipe on AllRecipes)
4 hamburger buns (the King’s Hawaiian ones are my favorites)
Spicy Mayo (see recipe below)
2 small tomatoes, sliced
1 sweet onion, sliced
4 leaves lettuce
Divide ground beef into 4 equal sections. Mix in about 2 tablespoons of teriyaki sauce into each section and form patties. Grill hamburgers to your desired doneness.
Toast hamburger buns on the grill.
To assemble each burger: Spread Spicy Mayo on each side of the bun. Place a burger on the bottom half and top with tomato slices, onions and lettuce.
Mix together 1 teaspoon cayenne pepper, 1/2 cup mayonnaise and 1/2 teaspoon minced garlic.
See the Recipe Index for all the recipes on Cooking On the Side.