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Some nights you want backyard comfort, but with a little swagger, the kind that makes everyone stop mid-bite. That’s exactly where a teriyaki burger shines, sweet, salty, smoky, and dripping with that glossy lacquer that clings to your fingers in the best way.
In my kitchen, this one is for the griller who loves precision but still wants that laid-back cookout feeling. You’ll get a charred, juicy patty, a punchy teriyaki glaze, and one “secret twist” that makes it taste like it came off a serious restaurant grill.
Why You’ll Love This Recipe
Steakhouse finish at home: I learned that a resting burger needs more than sauce, it needs something that melts into the meat and turns “good” into “unforgettable.”
The secret twist: The charred pineapple-miso compound butter hits hot beef and turns silky, reinforcing umami while the fruit keeps the bite bright and clean.
That crust you can hear: With high heat and the Maillard reaction, the outside gets deeply browned while the center stays tender and juicy.
Big flavor, zero fuss: Shichimi togarashi and a proper glaze bring heat, citrus, and caramelization without burying the beef.
Ingredients and Substitutions
This teriyaki burger keeps the list tight, beef, glaze, crunch, and a creamy layer to balance the salty-sweet finish. Each ingredient has a job, and together they build that perfect sticky, juicy bite.
Ingredients
- 1 1/2 pounds fresh ground beef chuck
- Kosher salt
- 2 teaspoons shichimi togarashi
- 1 cup thinly sliced scallions
- 1 recipe Teriyaki Sauce
- 4 soft hamburger buns
- 4 tablespoons mayonnaise
- 2 cups finely shredded green cabbage
Ingredient Notes & Substitutions
1 1/2 pounds fresh ground beef chuck: I aim for an 80/20 fat ratio, because the glaze cooks hot and fast, and that fat is what keeps the center juicy while the outside caramelizes.
2 teaspoons shichimi togarashi: This Japanese 7-spice blend gives gentle heat plus a little citrus lift, which is magic with sweet teriyaki. If you are out, a pinch of red pepper flakes with a whisper of orange zest gets you in the same neighborhood.
4 tablespoons mayonnaise: Kewpie Mayonnaise tastes richer and more savory, thanks to its egg-yolk-forward style. Regular mayo still works, just spread a slightly thinner layer so it doesn’t overwhelm the glaze.
1 recipe Teriyaki Sauce: For burgers, you want a glaze texture, thick enough to cling and build layers. If your sauce feels thin, a quick reduction helps it coat the back of a spoon.
2 cups finely shredded green cabbage: I prefer cabbage over lettuce here, because it stays crisp under heat and sauce. Slice it fine so it tucks in and doesn’t slide out with the first bite.
How to make teriyaki burger
Shape, season, and set up the scallions
- Divide the beef into 4 portions and gently form patties slightly wider than your buns, about 1/2 inch wider is the sweet spot. Press a shallow dimple in the center with your thumb so the burgers stay flat instead of ballooning.
- Season generously with Kosher salt and shichimi togarashi, then refrigerate until you’re ready to cook. Cold patties hit the grill cleaner and hold their shape while the outside starts to sear.
- Scatter the thinly sliced scallions evenly over a large plate or cutting board. This becomes your resting “bed,” and the warm burger will lightly wilt the scallions into a fragrant, oniony crust.
Preheat the grill with a two-zone fire
- For charcoal, light one chimney full and wait until the coals are covered with gray ash, then pile them on one side of the grate. Set the cooking grate in place, cover, and preheat for 5 minutes.
- For gas, crank half the burners to the highest setting, cover, and preheat for 10 minutes. In both cases, scrub the grates clean, then oil them well so the sugary glaze won’t glue itself on.
Sear first, then glaze in layers
- Place the burgers directly over the hot zone and cover with vents open if using charcoal. Cook, turning occasionally, until they’re deeply charred outside and the centers hit 110°F for medium-rare or 120°F for medium, about 5 to 7 minutes total.
- Brush both sides with teriyaki sauce, then keep cooking while flipping and brushing occasionally. You’re watching for that shiny lacquer and caramelized edges, pulling at 120°F for medium-rare or 130°F for medium.
Rest on scallions, toast, and build the burger
- Transfer the burgers onto the scallion-covered plate or board, then brush with more teriyaki sauce. Flip them and brush again until the glaze looks thick and glossy, and scallions cling to the surface.
- Toast the buns over the grill until well browned and crisp, you want a sturdy, crunchy face to stand up to sauce. Spread mayonnaise on both the top and bottom buns.
- Divide half the cabbage over the bottom buns, set the glazed burgers on top, and brush with more teriyaki sauce. Finish with the remaining cabbage, close the buns, and serve while the patties are still gently steaming.
The Secrets to a Perfect Teriyaki Burger
Precision temperatures: I don’t guess with burgers that get glazed, I measure. Use an instant-read thermometer and trust carryover cooking, because a few degrees makes the difference between juicy and dry.
Doneness guide you can repeat: Stop the sear when the center reads 110°F for medium-rare or 120°F for medium, then glaze to finish at 120°F or 130°F. Those numbers keep the beef tender even after repeated flipping.
Bun integrity matters: Teriyaki is wet and heavy, so the bun needs a real toast, not a quick kiss. A properly crisp surface forms a barrier that stays intact through the last bite.
Sugar management on live fire: Teriyaki caramelizes fast, and it can burn even faster. The multi-layer brushing technique builds a reduction-like coat, similar to how a sticky glaze behaves on honey garlic meatballs when you avoid scorching the sugars.
Umami, explained simply: Soy and miso naturally amplify savoriness, so the burger tastes meatier without extra salt. The idea behind that savory profile is why a little fermented flavor goes so far.
Pro Tips & Troubleshooting
Pro Tips
- Add a tablespoon of white miso to your teriyaki sauce reduction for deeper umami and a rounder finish.
- Reserve pineapple juice from canned rings as your sauce base for a brighter, Hawaiian-style acidity.
- Press the hot, glazed burger into the scallions so the residual heat helps them cling.
- If flare-ups start when the glaze hits the coals, shift the burgers to the cooler zone until the flames calm down.
Common Mistakes to Avoid
- Mixing sauce into the raw beef, the sugars burn before the center cooks properly.
- Pressing down on the patties with a spatula, it squeezes out juices and dries the meat.
- Using a thin teriyaki marinade as a glaze, it runs off and burns instead of lacquering.
- Under-toasting the buns, the bottom bun collapses once the sauce soaks in.
Serving & Storage
Serving Ideas
Banzai style: A grilled pineapple ring on top makes the whole burger taste sunnier and more balanced. I like serving it with crunchy slaw, because the cabbage already points you in that direction.
Loco Moco hybrid: A sunny-side-up egg turns the glaze into a rich, salty-sweet gravy. The yolk mingles with teriyaki and it’s downright unfair.
For parties, I’ll often pair these with something shareable like pizza sliders, because that sweet-savory vibe keeps the table fun. On lighter days, a hearty steak salad beside the burgers keeps the meal feeling fresh.
Storage & Make-Ahead
Patties: Form them up to a day ahead, but hold the salt until right before grilling. Salting early can tighten the texture and you’ll lose that tender bite.
Leftovers: Store cooked patties and teriyaki sauce separately, then rewarm the patty gently in a pan with a splash of water so it steams back to life. Extra ground beef from shopping in bulk can also become hamburger soup later in the week, especially when you already have buns and cabbage around.
Juicy Teriyaki Burger With Miso Twist
Equipment
- Outdoor Grill (Charcoal or Gas)
- Instant-read thermometer
- Basting Brush
Ingredients
- 1 1/2 pounds fresh ground beef chuck
- Kosher salt
- 2 teaspoons shichimi togarashi
- 1 cup thinly sliced scallions
- 1 recipe Teriyaki Sauce
- 4 soft hamburger buns
- 4 tablespoons mayonnaise
- 2 cups finely shredded green cabbage
Instructions
Shape, season, and set up the scallions
- Divide the beef into 4 portions and gently form patties slightly wider than your buns, about 1/2 inch wider. Press a shallow dimple in the center with your thumb so the burgers stay flat instead of ballooning.
- Season generously with Kosher salt and shichimi togarashi, then refrigerate until you are ready to cook. Cold patties hit the grill cleaner and hold their shape.
- Scatter the thinly sliced scallions evenly over a large plate or cutting board. This becomes your resting bed to infuse the warm burgers with onion flavor.
Preheat the grill with a two-zone fire
- Set up your grill for two-zone cooking. For charcoal, pile hot coals on one side. For gas, set half the burners to high. Preheat for 5 to 10 minutes, then scrub and oil the grates well.
Sear first, then glaze in layers
- Place burgers directly over the hot zone. Cook, turning occasionally, until they are charred outside and the centers reach 110.F for medium-rare or 120.F for medium, about 5 to 7 minutes.
- Brush both sides with teriyaki sauce, then keep cooking while flipping and brushing occasionally until a shiny lacquer forms and centers reach 120.F (medium-rare) or 130.F (medium).
Rest on scallions, toast, and build the burger
- Transfer burgers onto the scallion-covered plate. Brush with more teriyaki sauce and flip until the glaze is thick and scallions cling to the surface.
- Toast the buns over the grill until well browned. Spread mayonnaise on both the top and bottom buns.
- Layer half the cabbage on the bottom buns, add the glazed burgers, and brush with more sauce. Finish with the remaining cabbage and close the buns.
Notes
Nutrition
Conclusion
This teriyaki burger is all about balance, smoky char, sweet-salty glaze, and that juicy center that makes you close your eyes for a second. When you add the charred pineapple-miso butter during the rest, it melts in like a steakhouse trick and turns every bite glossy and lush.
Keep the temps tight, toast the buns like you mean it, and don’t be shy with the cabbage crunch. Once you’ve got it down, small tweaks, extra spice, a fried egg, a pineapple ring, feel like your own signature.
