It may not be a traditionally Japanese combination, but that's not to say that teriyaki sauce doesn't go well with hamburgers. It does. Spectacularly so. But you can't just go to the store, buy a bottle of sauce, and start dousing your burger in it willy-nilly. There's technique at the heart of a good teriyaki-glazed burger—here's how to make it the right way.
'teriyaki' on Serious Eats
A ginger-teriyaki marinade and glaze gives these grilled beef kebabs a savory sweet flavor with just a little bite.
Negimaki—grilled beef rolled around scallions and grilled with a sweet and savory teriyaki-style glaze—is one of my favorite Japanese appetizers. Here we've Super Mario mushroom'd it to full main course-sized proportions, stuffing a butterflied flank steak with an aromatic scallion-ginger oil before grilling it over hot coals and serving with a teriyaki sauce.
The cure for the common skewer, brined chicken is wrapped in bacon, threaded on skewers with pineapple, grilled, and finished with a brush of teriyaki for a sweet, salty, fruity, smoky, and meaty treat.
Sweet and salty teriyaki sauce—bringing me back to the days when teriyaki chicken was my savior at Japanese restaurants.
Bourbon in a teriyaki sauce? Really? I would have passed this recipe up real quick had a.) it not come from Saveur, a magazine whose motto is "Savor a World of Authentic Cuisine," and b.) had I not really needed...