When we go to the Japanese store, Mitsuwa, in New Jersey, Jamie and I always share a Hamburg plate (Hamburger with sauce served with rice and soup) in the food court. The flavors always bring me back to my brief time in Japan many years ago. The other night, I decided to make similar Japanese style burgers based on this recipe, which I posted several years ago. Instead of ground turkey, though, I used beef, and made them bigger, more like the Mitsuwa ones we love.
The sauce is thin, but is so delicious, and so much better than the sickeningly sweet kind you might find in the store. Mirin is a rice wine similar to sake, but with a higher sugar content. It can be found in Asian markets. You may have extra sauce which can be stored in the fridge and used in a pinch to season broiled salmon or other meat. It is also good served over plain hot Japanese rice!
Teriyaki Burgers
½ slice of bread, finely minced
2 tablespoons milk
1/3 cup finely minced onion
1 clove garlic pushed through a garlic press
pinch of kosher salt
pepper to taste
1 teaspoon Worcestershire sauce
1 lb. lean ground beef
1/2 tablespoon oil
Teriyaki sauce for serving
Teriyaki Sauce:
1/2 cup mirin
1/4 cup soy sauce
1 tablespoon sugar
1. Soak bread with milk in a large bowl for about 10 minutes.
2. Add onions, garlic, salt, pepper, Worcestershire sauce to mixture. Then add ground beef. Stir it lightly with a fork. Then gently form into six large patties and place on plate.
3. Preheat oven to 450 degrees F. Heat oil in an oven safe skillet on the stove. Cook burgers on each side until browned, about 1-2 minutes per side. Place skillet in oven, and continue cooking burgers for about five to ten minutes, depending how well done you like them.
4. To make Teriyaki Sauce, heat mirin and soy sauce in a small saucepan on low heat for about 1-2 minutes. Add sugar, stir to dissolve, and let simmer for about 1-2 minutes. Serve sauce over burgers and rice.
