Teriyaki Burger with Shiitake and Wasabi Mayo
Juicy beef-pork patty glazed with sweet teriyaki, crowned with sautéed shiitake and creamy wasabi mayo.
- Prep
- 15min
- Cook
- 12min
- Total
- 27min
- Serves
- 2
- Calories
- 900per serving, est.
By Time for Burgers, updated
Pork and panko are why this patty stays tender. Equal parts beef and pork give a softer, juicier bite than all beef, and a spoonful of panko holds onto the soy sauce and ginger instead of letting them run into the pan. Mix it well so the patties hold together on a soft milk bun.
Store-bought teriyaki goes on only in the last minute, long enough to turn glossy without burning. Shiitake cook first in the same pan, and wasabi mayo on the bottom bun adds sharp, nose-tingling heat against the sweet glaze. The recipe makes two burgers; double it for four.
Teriyaki Burger with Shiitake and Wasabi Mayo
Prep 15 min, cook 12 min, total 27 min. About 900 calories per serving.
timeforburgers.com/recipes/tokyo-teriyaki-shiitake-burger
Serves 2.
Ingredients
Instructions
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Combine ground beef, ground pork, 2 tbsp panko breadcrumbs, 1 tbsp soy sauce, 2 tsp grated ginger, ½ tsp salt, and ¼ tsp pepper in a bowl. Mix well and form into 2 equal patties.
Heat 2 tsp vegetable oil in a skillet over medium-high heat, add 8½ oz sliced shiitake mushrooms, and sauté for 4 minutes until golden. Off the heat, toss them with 1 tsp toasted sesame oil and set aside.
In the same skillet, heat the remaining 2 tsp vegetable oil and cook patties for 4 minutes per side until an instant-read thermometer in the center of a patty reads 160°F (71°C).
During the last minute of cooking, brush patties generously with 2 tbsp teriyaki sauce, allowing it to caramelize.
Toast milk buns until lightly golden.
Spread 2 tbsp wasabi mayo on bottom buns, place patties on buns, top with the sautéed shiitake mushrooms, and crown with top buns.
Tips
- Toasted sesame oil smokes and turns bitter at searing heat, so the cooking happens in neutral oil and the sesame oil goes on the mushrooms off the heat, for aroma.
- Spread the shiitake out and leave them alone for the first 2 minutes. Crowded, stirred mushrooms give off water and steam instead of turning golden.
- Pull off the shiitake stems before slicing; they stay woody. Slice the caps about 1/4 inch (6 mm) thick so they cook through in 4 minutes.
- With pork in the blend, confirm 160°F (71°C) in the center. If the patties need more time after glazing, lower the heat so the teriyaki doesn't burn.
Substitutions
- No premade wasabi mayo: stir 2 to 5 ml wasabi paste into 30 ml mayonnaise, tasting as you go.
- All beef: use 340 g of 80/20 ground beef. The patty is firmer and a little less juicy.
- Brioche or potato rolls instead of milk buns: similarly soft and slightly sweet.
- Gluten-free: use tamari, gluten-free panko and buns, and a teriyaki sauce labeled gluten-free, since most are made with wheat-based soy sauce.
Make ahead & storage
Sautéed shiitake keep 3 to 4 days in the fridge and rewarm well in a dry skillet. Cooked patties keep 3 to 4 days too; reheat to 165°F (74°C) and brush on fresh teriyaki at the end.
