Recipe: Teriyaki Beef Burger
It only takes a few ingredients to give a classic burger a flavorful makeover, and this recipe proves just that. It relies on a simple slaw, store-bought teriyaki sauce, and thinly sliced jalapeño for a tangy twist on the all-American hamburger.
A few smart steps take this from an average burger into a crave-worthy one. First, you’ll toss the cabbage with just a bit of mayonnaise — enough to coat the leaves and add a bit of richness, while keeping the slaw fresh and crisp.
Next, you’ll warm the buns in the oven to get them nice and toasty, adding that perfect crunch to each and every bite. While they’re in the oven, you’ll cook the patties on the stovetop, adding the teriyaki sauce at the very end, giving it just enough time to thicken and coat the burgers.
This recipe works great with store-bought burger patties here, but we’re partial to our recipe for the juiciest burger patties.
- 1 cup
shredded white or green cabbage
- 2 tablespoons
Freshly ground black pepper
large hamburger buns, split
- 1 tablespoon
(1/3-pound) hamburger patties
- 3 tablespoons
medium jalapeño, thinly sliced
Preheat oven to 350°F. Meanwhile, place the cabbage and mayonnaise in a small bowl, season with salt and pepper and toss to combine. Toast the buns in the oven until warmed through, 3 to 5 minutes; set aside.
Season the patties generously with salt and pepper. Heat the oil in a medium frying pan over high heat until shimmering. Add the patties and cook until desired doneness, 2 to 4 minutes per side. Add the teriyaki sauce and cook for 30 seconds.
Transfer the patties to the bottom buns, divide the cabbage mixture over the patties, top with the jalapeño slices, and close with the top buns.
Reprinted with permission from Super Easy Burgers. Translation copyright © 2018 by Hachette Livre (Marabout). Photographs copyright © 2018 by Charlotte Lascève. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.