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Ingredients
Teriyaki Marinade
1/2 cup soy sauce
1/2 cup water
1 clove garlic, minced
2 teaspoons minced or grated fresh
ginger root
2 tablespoons Worcestershire sauce
6 tablespoons firmly packed brown
sugar
Teriyaki Sauce
1/4 cup soy sauce
1/2 cup water, divided
1 clove garlic, minced
1 teaspoon minced or grated fresh
ginger root
1 tablespoon Worcestershire sauce
3 tablespoons firmly packed brown
sugar
1 tablespoon cornstarch
Burgers
3 pounds lean ground beef
8 hamburger (or other) buns, split
and buttered (butter is optional, but recommended)
thinly sliced tomatoes
thinly sliced green
(and/or red) bell pepper rings
Directions
Marinade
In a mixing bowl, whisk together soy
sauce, water garlic, ginger root, Worcestershire
sauce and sugar. Set aside.
Teriyaki Sauce
In a small mixing bowl,
whisk together 1/4 cup of the water and cornstarch
until completely dissolved and set aside near stove.
To a saucepan, add soy sauce, the remaining 1/4 cup
of water, garlic, ginger root, Worcestershire sauce
and brown sugar and bring to a slow boil over medium
medium high heat, stirring frequently. Once boiling,
slowly add water and cornstarch mixture to saucepan,
whisking constantly. Continue heating until
thickened enough to coat a spoon. Remove from heat
and allow to cool while preparing burgers. Add a
small amount of water (about 1 tablespoon at a time)
to thin if necessary.
Burgers
Shape beef into 8 patties
(about
1-inch-thick each). Note: If preferred, you can make
thinner patties (about 3/4-inches thick), which will
result in a few more patties, in which case you will
need extra buns.
Place a large plastic
bag in a large shallow baking pan. Place patties
side-by-side in a large, heavy-duty plastic bag,
then pour marinade into the bag over all the
patties. Tie a knot in the top of the bag to
securely seal, then gently lift and move the baking
pan around a little to distribute the marinade over
the meat. Place baking pan with bag of patties in
refrigerator and marinate for 1-2 hours.
After patties have marinated, lift
patties from marinade, briefly allowing excess
marinade to drip back into the bag. Reserve marinade
for basting while grilling. Lightly grease or spray
grill with nonstick spray, then place patties on
grill (keeping patties in same position as they were
in the bag with the wettest sides facing down), about 4-6 inches above a bed of hot coils.
Baste tops of patties and cook, turning only once
after first side is finished cooking (occasionally
slightly tilt patties up after cooking for a few
minutes to to check doneness on bottoms of patties).
Cook patties until done to your preference. (Note: Making
a small cut in the center of patties will help to
determine doneness.) When patties are almost done,
place buns, cut side-down, around outer portion of
grill to lightly toast (watch buns closely, as they
will toast fast). Serve patties on toasted buns with
sliced tomatoes and green (and red, if desired) bell
pepper rings. Top with teriyaki sauce if desired. |
