Hi! My name is Neil, and I was super excited when Edo reached out asking if I would like to create another recipe for them using their famous teriyaki sauce. This time I thought, what better way to showcase their teriyaki sauce than to find a way to combine it with something that is one of my favorite foods, burgers! What we have ended up with is a Teriyaki Burger. A couple of smashburger patties on a brioche bun, topped with grilled pineapple and jalapenos, melted mozzarella, fresh red onions, mayo and of course loads of teriyaki sauce. I hope you enjoy it!
Prep time: 30 Minutes
Cook time: 15 Minutes
- 1 bottle Edo’s Signature Teriyaki Sauce
- 600g – 80/20 ground beef (medium or regular at the grocery store)
- 1 pack of brioche buns
- 1 pineapple
- 2 jalapenos
- 1 red onion
- 1 block of mozzarella cheese
- Mayonnaise (kewpie is my preference here)
- Black pepper
- Divide the ground beef into six, 100g balls – they don’t need to be perfect. Then set them aside on a baking sheet so they can come up close to room temperature before cooking.
- Cut pineapple rings. First, cut the top and bottom off of the pineapple so you have flat surfaces to work with. Then carefully cut the peel off in vertical strips, rotating the pineapple as you go. Flip the peeled pineapple onto its side, and cut it into slices, no more than 1 cm thick. Using a 1” cookie cutter, or a lid of the same size, punch holes in the middle of each slice of pineapple, removing the core.
- Peel and slice the red onion into rings. Cutting with the equator of the onion (horizontally, not vertically).
- Slice the jalapenos into rings as well, about 3mm thick. We don’t want them super thin as we will be sauteing them. Optionally remove the seeds if you want to reduce the spice level.
- Slice the mozzarella cheese.
- Preheat a griddle, or large cast iron skillet, until just starting to smoke. While waiting for it to preheat, cut a couple of squares of parchment paper, about 12 cm wide.
- With the griddle/pan preheated, place the burger balls down at least 10 cm apart. Place the parchment paper on top of a burger and then with a burger smasher, or a spatula, press down to smash the burgers. We’re going for about 0.5 cm thick. If doing this in a cast iron pan, you may need to do it in batches depending on size.
- As soon as the patties are smashed, sprinkle them with salt and pepper – cook for about 1 minute before scraping and flipping.
- While the burgers cook, in another pan, or on the other side of the griddle, put down the pineapple slices, the jalapeno slices (with a little oil), and the buns to toast.
- Once you flip the burgers, drizzle with teriyaki sauce, then immediately put mozzarella on top and cover with a lid to melt the cheese and cook for another 60 seconds.
- While the burgers finish the pineapple should be ready to be flipped, we are aiming for a bit of browning/char, the jalapenos can be tossed, and the buns can likely be removed once toasted to golden brown.
- As soon as the burgers are finished, remove them from the griddle/pan, along with the pineapple, and jalapenos.
- To assemble, first some mayonnaise on the bottom bun, then red onions, then two patties, a pineapple ring, a few slices of jalapenos, a drizzle of teriyaki sauce, and then put the top bun on.