
By Daisy Anton
Loaded Teriyaki Burgers
24 steps
Prep:20minCook:20min
These are something I've requested over and over again at restaurants, and it is ALWAYS delicious, but NEVER on the menu!
Updated at: Fri, 29 Nov 2024 19:37:57 GMT
Nutrition balance score
Unbalanced
Glycemic Index
68
Moderate
Glycemic Load
70
High
Nutrition per serving
Calories981.4 kcal (49%)
Total Fat45.4 g (65%)
Carbs102.9 g (40%)
Sugars35.2 g (39%)
Protein39.7 g (79%)
Sodium1971.5 mg (99%)
Fiber4.5 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Teriyaki Sauce

3 cwater

¾ csoy sauce

¾ cbrown sugar
packed

⅓ choney

½ tspgarlic powder

⅓ cupcorn starch
mixed with 1/4 cup cold water
Burgers

3 lbsground beef

3 Tbschicago steak seasoning

12buns
toasted or grilled

12sliced swiss cheese

12 ringspineapple
grilled

12 leaveslettuce
large, romain is wonderful, optional

24 ozmushrooms
sliced, sauteed in butter

4 Tbssalted butter
not margarine!
Buns
Instructions
The buns
Step 1
Add yeast, sugar, oil, egg and water to a mixing bowl, let sit for 5 minutes.





Step 2
Attach the dough hook and turn mixer on to low speed (speed 2 on my KitchenAid) and add all but 1 cup of your flour.

Step 3
Add salt (this is because the salt makes the yeast stop rising, so it is best to add it in last, after the sugar and yeast have had a chance to combine well with the flour)

Step 4
Add the last cup of flour (give or take, just watch the dough. You want it to clear the sides and most of the bottom of the bowl. Depending on the day, you may need more or less). If you're using a bread machine to mix and proof the dough, the process is the same.
Step 5
Once the dough is clearing the sides of the bowl and most of the bottom, continue to mix for 10 minutes.
Step 6
Turn off the machine and let rise until doubled in size (if you want a denser bun, rise until the dough is about 1.5 times the starting size).
Step 7
Punch down the dough and divide into equal portions. For a large bun, I find that 2.5oz per portion is perfect. For something akin to a fast food cheeseburger, 1.5 oz portions would suffice.
Step 8
Preheat oven to 425f
Step 9
While the oven is preheating, allow the dough to rise until the portions are ALMOST the size you want them to be when cooked. This should be the equivalent to about 1.5 times the starting size.
Step 10
Brush the dough portions with an egg wash


Step 11
Bake until golden and 195f in the center (usually takes 8-12 minutes) and allow to cool completely before cutting.
For the Sauce
Step 12
In a med sauce pan, mix together all sauce ingredients EXCEPT the cornstarch





Step 13
Heat to medium high, whisking until well incorporated
Step 14
Combine cornstarch with water and add to the sauce.

Step 15
Cook until a slow boil is reached and the sauce has thickened. You can add more water if the sauce thickens too much. You want a syrup consistency.
Step 16
Remove from heat.
For the Burgers
Step 17
Mix steak seasoning with the ground beef, then portion into patties.


Step 18
Toast or grill buns

Step 19
Sautee the mushrooms until soft, set aside


Step 20
Grill pineapple on medium high (375 on a griddle) until golden brown on each side using a griddle or large and flat pan. (I use a griddle) Set aside.

Step 21
WITHOUT cleaning the griddle (or pan), cook the patties about 3-4 minutes, then flip
Step 22
On the cooked side of the patties, add your grilled mushrooms, then add your sauteed mushrooms, the top with swiss cheese to seal it all in. I cover each patty with a little tin foil hat on the griddle to help the cheese melt. If you're using a pan and the sides are high eenough, you can simply put a lid on it. After 3-4 minutes, the patty is cooked and can be removed from the griddle or pan.

Step 23
Plce the cooked patties onto the bottom halves of the toasted buns and top with the teriyaki sauce.
Step 24
I like to put some mayo and lettuce on the top portion of the bun before putting it on the patty. If that's not your preference, just top the patties with the top portion of the bun and ENJOY!!!!

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