Teriburgers

Three ingredients. Twenty minutes. One seriously flavorful burger.

Teriburgers take ground chuck and mix it straight up with teriyaki sauce and prepared mustard before shaping into patties.

That teriyaki works its way through the meat so every bite has that glossy, sweet-salty edge you’d normally only get from a glaze on top.

Grill them, broil them, brush on extra teriyaki while they cook if you want even more of that caramelized umami crust.

Pile onto buns with crisp lettuce, thick tomato slices and raw onion rings for a burger that tastes like summer in the backyard.

Pro Tips

• Don’t overwork the meat when mixing in the teriyaki and mustard. A few folds is all you need. Overhandling makes dense, tough burgers.
• Make a slight indent in the center of each patty with your thumb so they cook flat instead of puffing up into meatballs.
• Brush extra teriyaki sauce on during the last couple minutes of grilling for a sticky, lacquered finish.