Mushroom Filled Teriyaki Burger
Get ready to elevate your burger game with this Mushroom Filled Teriyaki Burger—a mouthwatering fusion of savory flavors and juicy textures! This recipe packs ground beef patties with sautéed button mushrooms for a rich, earthy twist, while a homemade teriyaki glaze made from soy sauce, honey, garlic, and ginger adds a glossy, caramelized finish. Perfectly seared and basted, these patties are nestled between toasted burger buns with crisp lettuce, fresh tomato slices, creamy mayonnaise, and melty cheddar cheese for a satisfying bite in every layer. Ready in under an hour, this irresistible burger is ideal for weeknight dinners or backyard cookouts. Pair it with fries or a simple side salad for a complete meal that will delight every taste bud at your table!
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Recipe Information
Ingredients
- 500 grams Ground beef
- 150 grams Button mushrooms
- 4 tablespoons Soy sauce
- 2 tablespoons Honey
- 2 cloves Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 pieces Burger buns
- 4 pieces Lettuce leaves
- 4 slices Tomato slices
- 4 slices Cheddar cheese slices
- 4 tablespoons Mayonnaise
- 2 tablespoons Oil for cooking
Instructions
Finely chop the button mushrooms and set them aside.
In a non-stick skillet over medium heat, add 1 tablespoon of oil. Sauté the minced garlic and grated ginger for 1 minute until fragrant.
Add the chopped mushrooms to the skillet and cook for 3-4 minutes, stirring occasionally, until they release their moisture and turn golden brown. Set the mushrooms aside to cool.
In a small bowl, whisk together the soy sauce, honey, 1 tablespoon of water, and cornstarch. Set this glaze mixture aside.
In a mixing bowl, combine the ground beef, cooled sautéed mushrooms, salt, and black pepper. Mix gently until well combined, being careful not to overwork the meat.
Divide the beef mixture into four equal portions and shape them into burger patties.
Heat 1 tablespoon of oil in a large skillet or grill pan over medium-high heat. Cook the burger patties for 4-5 minutes on one side.
Flip the patties and spoon the prepared teriyaki glaze over each patty. Let the patties cook another 4-5 minutes, basting with the glaze as they cook, until fully cooked through and glazed.
Lightly toast the burger buns on a dry skillet or grill pan for 1-2 minutes until golden brown.
Assemble the burgers: Spread 1 tablespoon of mayonnaise on the bottom half of each toasted bun. Add a lettuce leaf, a glazed burger patty, a slice of cheddar cheese, and a tomato slice. Top with the remaining half of the bun.
Serve the Mushroom Filled Teriyaki Burgers warm with your choice of side dishes, such as fries or a fresh salad.
Nutrition Facts
Calories |
2904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.3 g | 258% | |
| Saturated Fat | 67.5 g | 338% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 514 mg | 171% | |
| Sodium | 6681 mg | 290% | |
| Total Carbohydrate | 148.3 g | 54% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 48.0 g | ||
| Protein | 136.3 g | 273% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1083 mg | 83% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2310 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
