Teriyaki Burger Recipe

You’ll be surprised at how easy it is to make a delicious teriyaki marinade and bring a whole new life to your burgers! Glaze this American tradition with a Japanese twist and enjoy.


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


6 brioche buns
1 cup Shiitake mushroom, diced
3 cups onion, cut into 3/4 in. rings
3 cups tempura batter, made according to box directions
Oil for frying
6 cups kale
1 Tbsp. vegetable oil
2 Tbsp. garlic, chopped
3/4 cup mayonnaise
1 Tbsp. Sriracha sauce
4 cups ground beef
1 Tbsp. vegetable oil
½ tsp. kosher salt


  1. For the Teriyaki Sauce, in a small saucepan over medium-high heat, combine the Mizkan 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, add 1 inch of oil to a Dutch oven. Dip the onion slices in the tempura batter and deep fry until crispy, about 3 minutes. Place 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. Keep in pan to reserve.
  6. Meanwhile, in a small bowl, combine the mayonnaise and Sriracha and mix well.
  7. Toast buns and then, 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.


Note: Serve with 1 cup of taro root chips.


6 burgers


50 minutes