Juicy Teriyaki Burger With Miso-marrow Glaze
A juicy 80/20 beef patty featuring a glossy, layered teriyaki glaze, crunchy cabbage, and savory Japanese mayo for a perfect balance of umami and sweetness.
Equipment
- Grill (Charcoal or Gas)
- Instant-read thermometer
- Grill brush
Ingredients
- 1 1/2 pounds fresh ground beef chuck (about 80% lean)
- Kosher salt
- 2 teaspoons shichimi togarashi (see note)
- 1 cup thinly sliced scallions
- 1 recipe Teriyaki Sauce (I strongly advise homemade over any store-bought brand)
- 4 soft hamburger buns
- 4 tablespoons mayonnaise, preferably Japanese-style
- 2 cups finely shredded green cabbage
Instructions
Shape, Season, and Set Up Your Scallions
- Gently divide the ground beef chuck into 4 equal portions, then form patties about 1/2 inch wider than your buns. Press a shallow dimple in the center of each one to keep the burger from ballooning as it cooks.
- Season generously with Kosher salt and shichimi togarashi, coating both sides. Slide the patties into the refrigerator until you are ready to cook.
- Scatter the thinly sliced scallions evenly over a large plate or cutting board to serve as your finishing landing pad.
Preheat a Two-Zone Grill for Control
- Light one chimney full of charcoal and pour them onto one side of the charcoal grate once gray, or set half of your gas burners to the highest heat. Preheat for 5 to 10 minutes, then clean and oil the grates.
Sear First, Then Lacquer with Teriyaki
- Place the burgers directly over the hot side of the grill. Cook for 5 to 7 minutes total, turning occasionally, until the centers hit 110.F for medium-rare or 120.F for medium on an instant-read thermometer.
- Brush both sides with teriyaki sauce and continue cooking while flipping and brushing occasionally to build sticky layers. Cook until the centers reach 120.F for medium-rare or 130.F for medium.
- Transfer the patties onto the scallion-covered plate. Brush with more sauce and flip until the burgers are well glazed and coated with scallions.
Toast and Build the Burger
- Toast the buns over the grill until browned and crisp on the cut sides.
- Spread mayonnaise on both top and bottom buns. Add half of the shredded cabbage to the bottom buns, set the glazed burgers on top, and brush with more teriyaki sauce.
- Finish with the remaining cabbage, close the buns, and let the patties rest for 3 minutes before serving.
Notes
Cooking Tip: Save the teriyaki glaze for the end of the cooking process. Brushing in thin coats late in the sear ensures the sauce turns shiny and caramelized instead of scorched and bitter. Meat Handling: Handle the beef as lightly as possible when shaping the patties. Overworked meat becomes tight and bouncy. A gentle touch ensures a tender, restaurant-style bite. Bun Protection: Always toast your buns until the cut sides feel crisp to the touch. This creates a protective barrier that prevents the soft bread from turning soggy when it hits the hot glaze and mayo. Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 645kcalCarbohydrates: 42gProtein: 36gFat: 38gSaturated Fat: 13gCholesterol: 115mgSodium: 980mgPotassium: 560mgFiber: 3gSugar: 14gVitamin A: 12IUVitamin C: 22mgCalcium: 8mgIron: 24mg
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