My son, Matt, is the creator of this burger. Mostly, I’m pretty sure that I don’t have the recipe exactly right because, well, if you ever met Matt you’d know that pinning him down for information is akin to chasing a bar of slippery, wet soap around the shower.
Matt was bragging about generously sharing information about his hamburgers. “People LOVE my hamburgers, Mom! When they watch me making the burgers, they look at me like I’m crazy, but then they taste them and they can’t believe how good those things taste!”
When I asked Matt to tell me his recipe, it began something like this. “Well, you take some hamburger meat and you put some bread, an egg, teriyaki sauce, honey, salt, and pepper in it.” When asked how much hamburger he used, the answer was, “I don’t know. How many hamburgers can you make out of a pound of ground beef?”
Aaaaaaaaaaand, at this point I started chasing that proverbial bar of soap around the shower...
I made these burgers once, and I thought it best to make a clarifying phone call to Matt. He actually answered the phone. Miracle! He corrected me on a couple of points, said something about using four pounds of ground beef and half a bottle of honey teriyaki sauce at which time my brain went kind of fuzzy and I entered an alternate universe.
It’s not easy being a genius. Not easy at all. Geniuses just do things and to have to stop and explain it to all of us little people is so laborious, so tedious, so frustrating. Matt, if you’re reading this, would you please drop me a line, leave me a comment, update your facebook page, text me, email me, or otherwise find a way to communicate with me and let me know if I have all of the right ingredients in the recipe? Thanks. Love you. Just whenever you get around to it is okay. Don’t worry about the passage of time; it stands still for anyone who does not live in Matt world.
In the meantime, here is a really great recipe for what I think are some great honey teriyaki burgers. Even if they are not a general facsimile, they are pretty dang good. Slap on a piece of grilled pineapple and you have yourself a very fine burger. These homemade buns from Wednesday’s post would be the perfect housing for Honey Teriyaki Burgers.
Cook’s Note: When I was initially working on this recipe, I found that the burgers were very loose because of their high moisture content. I had problems with them falling apart on the grill and also when cooked in a frying pan on the stove. Although Matt said he uses wet bread in his mixture, I have changed the wet bread to soft bread crumbs.
Honey Teriyaki Burgers
Ingredients
- 1-2 slices of bread
- 1 1/2 pounds lean ground beef
- 2 tablespoons K. C. Masterpiece Honey Teriyaki Marinade + additional for topping finished burger
- 2 cloves fresh garlic, minced
- 1 egg, beaten
- salt and pepper, to taste
- grilled pineapple slices (Note: I used fresh, grilled pineapple slices, but canned pineapple slices can also be grilled if you prefer.)
- tomato slices, lettuce, mayonnaise, and mustard, as desired for accompaniments
Instructions
- To make soft breadcrumbs, tear bread into small pieces and process in food processor or blender until fine breadcrumbs are formed. Using a pulse feature will yield the best results.
- Mix together the ground beef, Honey Teriyaki Marinade, garlic, egg, salt and pepper. Add the soft breadcrumbs as needed. Use your best judgement for how much soft breadcrumbs to add. If the ground beef seems too moist and sticky and falls apart easily while forming the patties, add more breadcrumbs.
- Form into 6 patties. Grill, broil, or fry as desired until internal temperature reaches 160-degrees F.
- Dress burgers as desired with suggested accompaniments. Pour a little extra honey teriyaki marinade on the hamburger for extra teriyaki flavor.
You may also like:
Perfect Hamburger Buns
German Potato Salad
Watermelon Fruit Salad with Honey-Mint Vinaigrette
I read your blog for a few times and I see you have constantly good photo, very bright, very sharp and very nice color balance. Did you ever blog about your camera gear? You shoot RAW or jpeg?
No, I haven’t done an official post on my camera gear. I use a Nikon D3000 and try to shoot in natural light from the windows in my kitchen or dining room, both of which face North. For the step-by-step photos I use an 18-55mm 1:3.5-5.6 lens. For the finished product shots I use a 50mm 1:1.4 lens. I do not own any photography lights or a light box, so I am at the mercy of daylight hours. I got my camera in May of 2011, so photos prior to that time were taken with a simple point and shoot camera. As time allows, I will go back and replace those photos with photos taken in better lighting and with my current camera.
Many of the photos taken before May 2011 and a few photos taken since May 2011 were taken at night under kitchen lighting. Those photos definitely need to be replaced!
I shoot in jpeg. I am not a professional photographer and enjoy the simplicity of jpeg for this blog.
My photo editing program is Photoshop Elements and at this point it fills my needs.
Thanks for the compliment about the photos. It is always nice to hear good things.
I wish we could have these for dinner tonight. My husband kids would go crazy for them. 🙂 Hope you are well and having a great summer! 🙂
There’s always tomorrow, Ramona! I hope that your summer is gong well, too.
I would have never thought of adding teriyaki sauce to hamburger but I love the idea! Good for your son for coming up with this.
and definitely some of these…