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Teriyaki Burgers w/Homemade Teriyaki Sauce – Think outside the bottle
Posted By Todd & Diane On May 28, 2010 @ 8:53 am In Asian,BBQ | Grilling,Chicken | Poultry,Food,Recipes,Sandwiches | Banh Mi,Sauce | Dressings | 35 Comments
A while back, we were lamenting about how overly sweet and artificial some bottled teriyaki sauces were. With the exception of one that we liked on our teriyaki burgers, most were too sugary. Fake tasting. Processed. Yuck.
With the grilling season underway, we wanted some teriyaki variety to our bbq menu and it was always a struggle to search for a bottle that didn’t look like a goop of sugary, sticky brown blue. We needed to think outside the bottle and needed to be quick about it because guests were coming over in a few hours. Mission: think fast and work fresh.
How difficult was it to make a homemade, fresh teriyaki glaze for our burgers? Not at all. It was one of the easiest sauce recipes we’ve ever created and can’t believe our bbq’s went without it.
teriyaki burger with mango salsa (salsa recipe will be posted later this weekend)
We originally shared a version of this teriyaki recipe on GoodBite.com and it took this long to finally write about it. Excuse us for the 11 month delay, but we’ve been so busy at the studios and with another production studio (exciting!!) in the works, this teriyaki post slipped our minds.
Regardless of how long it took to write about this bbq recipe, the reminder to everyone is that this homemade sauce is so fabulous tasting, you’ll never go back to a bottle again. Homemade teriyaki sauce is customizable to your palate of sweetness, tartness and stickyness, or all three. The addition of some extra brown sugar highlights the fruity sweetness of the pineapple and a bit of extra vinegar elevates the teriyaki to extra tang.
This wonderful recipe can also be made with a fresh pineapple or a can of good quality canned pineapple. Glaze it on beef, chicken or vegetable and poking some sticks in the for teriyaki skewers! Choose your strategy, flavor profile and taste. Do what your want because it’s YOUR sauce, your bbq and your celebration of grilling.
To accompany our burgers, we added some fresh and fruity mango salsa, which turned out great! But we’ll post the mango salsa recipe this weekend for you. Sorry, gotta go back to editing!
Happy Memorial Day Weekend!
diane and todd
Yield: 4-6 Burgers
Total Time: 10 Minutes
Add extra sugar for sweetness or extra vinegar for tang. Customize the teriyaki sauce to your taste!
In a blender, combine: soy sauce, 1 can of minced pineapple (or 1 full cup of the minced fresh pineapple), ginger, garlic, brown sugar, vinegar, sesame oil. Blend all ingredients until well combined or until pineapple and ginger are crushed very well. At this stage, you can decide if you want a finer sauce by straining the pulp out. If you like the sauce a little thicker with chunks of pineapple, then do not strain.
Add salt and pepper to your ground beef to taste. Form into patties. Grill burger patties, then toss patties in a small bowl containing teriyaki sauce right before you assemble the burgers.
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