Teriyaki sauce was originally developed as a glaze for broiled or grilled meat, so using this as a glaze for burgers is a perfect spin on the traditional cooking method! Add in a sesame aioli (that comes together in 2 minutes), and you have a sweet, savory, toasty flavor explosion!
There are a lot of teriyaki burger recipes that call for pineapple as a topping. I do like the sweet touch that provides, but here, I wanted to do something a little different. I used shredded red cabbage specifically for the vibrant color, but if you want to utilize more Japanese ingredients as toppings, try using pickled daikon radishes or sautéed shiitake mushrooms.
- 3/4 cup mayonnaise
- 1 TBSP toasted sesame seeds
- 1 tsp rice vinegar
1 1/2 lbs 80-20 ground beef
1 TBSP Copycat Ono Seasoning (Click here for the recipe!)
1/2 cup Teriyaki Sauce (Click here for my mom’s recipe!)
Shredded red cabbage
Other toppings: shiitake mushrooms, daikon radish, etc.
12 Hawaiian sweet rolls, sliced in half and toasted
To make the aioli, combine the mayonnaise, sesame seeds, and rice vinegar in a blender. Blend until smooth, then refrigerate until ready to use.
Sprinkle the ground beef evenly with the Ono Seasoning, then portion out into 12 patties. Put a large skillet or griddle on medium-high heat, and cook the patties for 2-3 minutes per side. When you flip the patties, brush a layer of teriyaki sauce on top of the cooked side. Remove the patties from the heat.
Spread an even layer of the sesame aioli on the Hawaiian sweet rolls, then put the patties inside. Top with the shredded red cabbage, and put on the top half of the roll. Serve immediately.
Makes 12 sliders.