Teriyaki Burger


Teriyaki Sauce
½ cup Mitsukan Mirin
½ cup honey
¼ cup soy sauce

1 Tbsp. vegetable oil
1 cup Shitake mushroom, diced
2 Tbsp. garlic, chopped
4 cups ground beef
3 cups onion, cut into ¾” rings
3 cups tempura batter
1 Tbsp. vegetable oil
6 cups kale
½ tsp. kosher salt
¾ cup mayonnaise
1 Tbsp. sriracha sauce
6 brioche buns


  1. For the Teriyaki Sauce, in a small saucepan over medium-high heat, combine the Mitsukan Mirin, honey, and soy sauce. Reduce until thick and syrupy.
  2. Preheat grill. Preheat fryer to 350°F.
  3. For the Burger, in a medium sauté pan over high heat, add the oil and sauté the mushrooms and garlic until tender and lightly browned, about 5 minutes. Cool completely. In a large bowl, combine the ground beef with the sautéed mushrooms and 6 Tbsp. of the Teriyaki Sauce. Mix well and form into six 5-oz. patties. Cook to medium with a crispy outside and pink center, about 5 minutes per side. Brush with Teriyaki Sauce while grilling.
  4. Meanwhile, dip the onion slices in the tempura batter and deep fry until crispy, about 3 minutes. Reserve on a paper towel to absorb oil.
  5. In a large sauté pan over high heat, add the oil and sauté the kale until wilted, about 4 minutes. Season with ½ tsp. of salt. Reserve.
  6. Meanwhile, in a small bowl, combine the mayonnaise and sriracha and mix well.
  7. To build each burger, spread 2 Tbsp. of sriracha mayo on each brioche bun. Place a burger inside each bun and top with sautéed kale and fried onion.
Chef’s Tip:
Serve with 1 cup of taro root chips

6 burgers


Nutrition information unavailable.
Teriyaki Burger
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