Teriyaki Burgers

Dad and Crankinstein

Dad and Crankinstein

I learned basic kitchen skills from my Dad, especially after he and my Mother separated.  He shared a lot of recipes with me and I got to participate and hang around while he was doing stuff in the kitchen.  My mother has always been more of a solo act in the kitchen, delicious food, but do not disturb her when she is cooking!

One of the many fond food memories I have is of him sharing the secret of making home-made hamburgers for the bbq when he lived in the West End.  This recipe was definitely inspired by that occasion, although it is not the same as my Dad’s recipe.  The real secret is the flexibility, you really can adjust and tweak this as you like, just make sure that the meat is moist and that the patty sticks together well before you try to cook it.

Teriyaki Burgers (Makes 6 burgers):

  • 1 – 2 lbs ground beef
  • 1/3 cup oats (quick cook types of oats are best – you can also use bread crumbs)
  • 1 egg beaten
  • 1/2 tsp salt (you can omit this for less sodium)
  • 1/4 tsp pepper
  • 1 tsp teriyaki sauce
  • 1 tsp soy sauce (the only reason I used a little soy sauce and a little teriyaki was because I only had a tiny bit of each left and wanted to use them up. you only really need one of these sauces and you can adjust the amount to your own taste.)
  • 1/4 cup honey
  • 1 tsp fresh ginger diced or minced
  • 1 small onion chopped small

Preheat your oven broiler. Mix all these ingredients together very well.  Make 6 patties.  I use a broiling pan so that the grease runs off the burger and it does not cook in its own grease.

Broil in oven for 5 minutes, then flip and broil for 5 minutes on the other side. Serve however you like your hamburgers.  We got all fancy and served ours in wraps (flat bread) with the usual hamburger toppings and a side of lemon kale and chickpeas. Thanks for the inspiration Dad, yum!


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