Teriyaki Spring Onion Burgers
By Joe
Source: Serious Eats — J. Kenji López-Alt, Teriyaki Burgers.
A teriyaki burgers recipe for 4 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Chill. Form beef into 4 patties, around 1.3 cm wider than the burger buns, using a slight depression in the middle to account for bulging as they heat. Season well with salt and togarashi and chill till ready to cook. Scatter spring onions uniformly over a big plate or one cutting board. Light one chimney full of charcoal. Tip out plus set out the coals upon one side of the charcoal grate when all the charcoal is lit plus covered using gray ash. Set cooking grate in put, cover grill, and let to heat for 5 minutes. Alternatively, set half the burners upon a gas grill in order to the highest heat setting, cover, plus heat for 10 minutes. Clean and oil the grilling grate. Put burgers directly over hot coals, cover using vents open, plus heat, turning now and then, till burgers are well charred and burgers' centers register 45°C on an instant-read thermometer for mid-sized rare or 50°C for mid-sized, 5 to 7 minutes total. Brush burgers upon both sides using teriyaki sauce plus keep cooking, flipping and brushing now and then, till they register 50°C for mid-sized rare or 55°C for mid-sized. Remove from grill and move in order to scallion-covered plate or cutting board. Brush using extra sauce plus flip burgers, brushing using sauce till well glazed and coated in spring onions. Toast burger buns over grill till well browned plus crunchy. Spread bottom plus top buns using mayonnaise. Share half of cabbage over bottom buns. Top using cooked burgers. Brush using extra teriyaki sauce. Top using leftover cabbage, close buns, and serve.
Storage
Keep covered in the fridge and use within a few days.
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
Approximate: no weight for recipe Teriyaki Sauce, so it is not in the total. No nutrition labels are shown for this recipe until it is fixed.
| Per serving | Amount |
|---|---|
| Energy | 699 kcal |
| Protein | 35.6 g |
| Carbohydrate | 30.8 g |
| of which sugars | 6.3 g |
| of which free sugars | 0 g |
| Fat | 47.3 g |
| of which saturates | 15.1 g |
| Fibre | 3.2 g |
| Salt | 1.18 g |
Protein per 100 kcal
5.1 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
