There are a few opinions on how to make a good burger.
One opinion is to buy a sirloin steak, grind it yourself, then immediately and very gently, shape it before putting it on a hot grill.
At the opposite extreme was the cook at the restaurant I worked at many years ago who slapped a frozen beef patty on the griddle, them repeatedly pressed it with the spatula to ‘get the fat out’.
In her defense she added butter before putting it on a buttered, grilled bun.
Some say a burger should never be shaped and frozen; others say that’s the best way to keep them rare and moist.
As to seasoning / adding stuff – there are yays, nays and maybes for that as well.
We happen to like this one…. Not all of the time and not as a proper ‘burger in a bun’, but as a ‘knife & fork’ burger.
Click here to Pin Teriyaki BurgersPrint
These could be made with ground turkey or chicken as well. The addition of the onions, breadcrumb, ketchup and teriyaki keeps them moist and flavorful.
- Prep Time: 10 minutes
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Beef
- Method: Grilling
- 12oz (360gr) ground beef (mince)
- 1 tsp olive oil
- 1/2 rib celery, finely chopped – about 1/4 cup
- 1/2 medium onion, finely chopped – about 1/4 cup
- 1 clove garlic, minced
- 1/2 tsp ground ginger
- 2 tbs breadcrumbs
- 1 1/2 tbs Teriyaki sauce or Soy sauce
- 1 tbs ketchup
- Heat oil in a medium non-stick skillet over medium heat.
- Add garlic, celery, onion and sauté until onion is transparent, about 5 minutes.
- Remove from heat and put into a large bowl.
- Add Teriyaki sauce, ketchup, breadcrumbs and ginger.
- Mix well.
- Add beef and mix gently, hands work best.
- Shape into 4 patties.
- Cook on barbecue grill over direct heat for 3 – 5 minutes per side, depending on how you like them.
- Remove and serve.
Substitute soy sauce for the Teriyaki sauce.
We like to use a hinged basket, lightly oiled for burgers. It makes them easy to turn. A non-stick grill mat is also a good – or just directly on the grill. You could even fry them in a skillet.
- Serving Size: 1/2 recipe
- Calories: 293
- Sugar: 5.9 g
- Sodium: 503 mg
- Fat: 7.9 g
- Saturated Fat: 3 g
- Trans Fat: 0.2 g
- Carbohydrates: 13.6 g
- Fiber: 1.3 g
- Protein: 39.6 g
- Cholesterol: 101.7 mg
I usually make Red & Green Bean Pasta Salad to go with these – it as similar flavors with a soy sauce / sesame oil vinaigrette.
We’ve been seeing a lot more boats on the canal in the last few weeks.
But we are also seeing quite a few boats that haven’t been touched in awhile.
Likely due to limited or no travel during the pandemic, there are a lot of very dirty and / or derelict boats tied up at the marinas and just along the canal – like this one.
It’s supposed to be white.
A lot of them have broken windows, damaged curtains / covers, and tons of leaves.
Many of them have registrations from other countries.
It will be interesting to see if they’re cleaned up and / or moved this summer.
Or maybe there are going to be some good deal on abandoned boats,