Crunchy Teriyaki Burgers
Submitted by cactus4
Crunchy teriyaki burgers with chopped water chestnuts mixed into the patties and marinated in soy sauce, orange juice, ginger, and garlic. Grilled or broiled with a savory glaze.
YIELD
6 servingsPREP
20 minCOOK
15 minREADY
These teriyaki burgers have a secret crunch hiding inside: finely chopped water chestnuts mixed right into the ground beef. Each bite has that unexpected snap of texture that regular burgers never deliver.
The patties marinate for at least three hours in a homemade teriyaki blend of soy sauce, orange juice (or dry sherry), garlic, ginger, and molasses. That long soak flavors the meat all the way through, not just on the surface. Brush the leftover marinade over the patties as they grill for a sticky, caramelized glaze.
The orange juice adds subtle citrus sweetness that balances the salty soy and earthy molasses. It’s a different take on teriyaki that feels lighter than the bottled stuff.
Kitchen Tips
- Chop the water chestnuts finely so they distribute evenly. Large pieces can cause the patties to crack during cooking
- Marinate at least 3 hours, flipping once halfway through. The soy sauce needs time to penetrate the thick patties
- Brush with marinade frequently during grilling for a lacquered, glossy finish
- Don’t press the patties on the grill. You’ll squeeze out all that flavorful marinade you just spent hours building
Variations
- Turkey teriyaki burgers: Use ground turkey for a leaner version. The water chestnuts help keep the drier meat juicy
- Pineapple teriyaki: Add a grilled pineapple ring on top for a Hawaiian twist
- Swap orange juice for dry sherry for a deeper, more complex flavor with a slight boozy warmth
Ingredients
Directions
Mix the meat and water chestnuts together.
Shape the mixture into 6 patties, each about ¾ inch thick.
Place the patties in an ungreased baking dish 10 x 6 x 1¾ inches.
Mix the remaining ingredients together and pour over the patties.
Cover and refrigerate for at least 3 hours, turning the patties once.
Remove the patties from the marinade.
Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached, about 10 to 15 minutes.
Brush frequently with the leftover marinade.
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