These juicy teriyaki burgers put the sauce in two places: mixed right into the beef and brushed over the patties at the end. The result is a burger with sweet, savory flavor in every bite and a sticky glaze on the outside, ready in about 25 minutes on a grill or in a skillet.
The trick is to use only a few tablespoons of sauce in the meat so the patties hold together and stay tender. Everything else is classic: a toasted bun, crisp lettuce, a thick tomato slice, and whatever you like on a burger. If you are looking for a plain version to compare, my classic homemade hamburgers use a more traditional seasoning blend.
Table of Contents
Why This Works
- Sauce in the beef. A few tablespoons mixed into the meat season it from the inside, so the flavor is not only on the surface.
- 80/20 ground beef. The extra fat keeps the patties juicy, and the sauce adds seasoning so you need very little salt.
- A light touch. Mixing gently and shaping quickly keeps the burgers tender instead of dense.
- Glaze at the end. Brushing on sauce in the final minute caramelizes it without burning.
Ingredients
- 1 lb ground beef (80/20)
- 1/4 cup teriyaki sauce, divided (3 tablespoons for the meat, the rest for brushing)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon salt
- Black pepper, to taste
- 4 burger buns
- Lettuce, sliced tomato, and sliced red onion, for serving
How to Make Juicy Teriyaki Burgers
1. Mix the patties. In a large bowl, combine the beef, 3 tablespoons of the teriyaki sauce, garlic powder, onion powder, salt, and pepper. Mix gently with your hands just until combined.
2. Shape. Divide the mixture into four equal portions and shape into patties about 3/4 inch thick, slightly wider than the buns. Press a shallow dent into the center of each to keep them from puffing up. Do not press down on them again once they are cooking.
3. Heat the pan or grill. Preheat a grill or heavy skillet over medium-high heat. Lightly oil the grates or the pan.
4. Cook. Cook the patties for about 4 to 5 minutes per side, until they reach 160 degrees F in the center. Brush with the remaining teriyaki sauce during the last minute, and add cheese then if you like.
5. Toast the buns. Toast the buns cut side down on the grill or in the skillet for a minute until golden.
6. Rest and assemble. Let the burgers rest for a few minutes, then build them on the buns with lettuce, tomato, and red onion.
How to Serve
Serve the burgers hot with fries, a green salad, or a bowl of coleslaw. Grilled pineapple rings are a classic topping and add a sweet, juicy contrast. Pair them with crispy homemade french fries for a full meal. If you like the teriyaki flavor in other forms, try the Hawaiian teriyaki chicken breasts. For a plain grilled patty to serve alongside, the juicy grilled beef burger patties work well on the same menu.
How to Store and Reheat
Store cooked patties without the buns in an airtight container in the refrigerator for up to 3 days. Refrigerate them within two hours of cooking. You can freeze uncooked, shaped patties between sheets of parchment for later.
The FDA safe food handling guide lists 160 degrees F as the safe internal temperature for ground meat. Reheat leftover patties in a skillet over medium heat or in the microwave until steaming hot, and assemble fresh toppings at serving time.
Tips and Variations
- Use a thermometer. Ground beef is safest cooked to 160 degrees F, and the color alone is not always a reliable guide.
- Do not overmix. Overworked beef turns dense, so stop as soon as the sauce is evenly distributed.
- Add cheese. Pepper jack or Swiss melts well with the sweet sauce.
- Top with pineapple. Grill rings for a couple of minutes per side.
- Make a sauce. Stir a spoonful of teriyaki into mayonnaise for a quick spread.
- Try other meat. Ground turkey or pork can replace the beef, but cook poultry to 165 degrees F.
FAQ
Can I cook these burgers in a skillet?
Yes. Use a heavy skillet over medium-high heat and cook the patties for about 4 to 5 minutes per side. A cast iron pan gives a good crust.
Why add teriyaki sauce to the meat?
It seasons the patties throughout, so the flavor is not just on the outside. Keep the amount modest so the patties hold together.
How do I keep burgers from shrinking?
Shape them slightly wider than the buns and press a small dent in the center. Burgers shrink as the fat renders.
What internal temperature should burgers reach?
160 degrees F for ground beef. Check with a thermometer in the thickest part of the patty.
Can I make the patties ahead?
Shape them up to a day ahead and keep them covered in the refrigerator. Brush with sauce only when you cook them.
Juicy Teriyaki Burgers
Ingredients
Main Ingredients
- 1 lb ground beef 80/20
- ¼ cup teriyaki sauce divided; 3 tablespoons for the meat, the rest for brushing
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp salt
- black pepper to taste
- 4 burger buns
- lettuce, sliced tomato, and sliced red onion for serving
Instructions
Cooking
- Combine the beef, 3 tablespoons of the teriyaki sauce, garlic powder, onion powder, salt, and pepper and mix gently until just combined.
- Divide into four portions and shape into patties about 3/4 inch thick, slightly wider than the buns, with a shallow dent in the center.
- Preheat a grill or heavy skillet over medium-high heat and lightly oil the grates or pan.
- Cook the patties 4 to 5 minutes per side until 160 degrees F in the center, brushing with the remaining teriyaki sauce during the last minute.
- Toast the buns cut side down for about a minute until golden.
- Rest the burgers a few minutes, then assemble with lettuce, tomato, and red onion.
