Cooking at Home
Teriyaki Glazed Beef Burgers


  • 800gm coarsely minced beef
  • 40ml Kikkoman Naturally Brewed Soy Sauce
  • 2 spring onions, thinly sliced, plus extra to serve
  • 1 garlic clove, finely chopped
  • 1 egg yolk
  • 20ml vegetable oil
  • 100ml Kikkoman Teriyaki Marinade & Stir Fry Sauce
  • 4 burger buns, halved, cut-sides toasted
  • Coarsely torn baby cos lettuce leaves, mayonnaise and Sriracha to serve

Ginger Cucumber Pickles

  • 120ml rice vinegar
  • 40g caster sugar
  • 2 tsp. finely grated ginger
  • 2 Lebanese cucumbers, thinly sliced on a mandolin into rounds

Kikkoman sauce used in this recipe

1hr 10min
Cook time
Prep time

Teriyaki Glazed Beef Burgers


  1. Combine beef, Kikkoman Soy Sauce, spring onion, garlic and egg yolk in a bowl, season to taste and mix with your hands to combine well.
  2. Form into 4 even patties, flattening in the centre, then refrigerate to rest (30 minutes).
  3. In a saucepan, reduce down the 100ml Kikkoman Teriyaki Sauce by half.
  4. Make the quick ginger cucumber pickles. Drain before using.
  5. Heat oil in a large frying pan over medium-high heat or pre-heat a BBQ flat plate and brush with oil, add burger patties and cook until browned (1-2 minutes).
  6. Turn and cook brushing generously with the reduced Kikkoman Teriyaki sauce until just cooked through and glazed (1-2 minutes).
  7. To serve, spread burger bun bases with mayonnaise to taste, top each with a burger patty, then sriracha, cucumber pickles, extra spring onions and lettuce, sandwich with bun tops and serve hot.
  8. For quick ginger cucumber pickles, stir vinegar, sugar, ginger and 50ml water in a saucepan over medium-high heat until sugar dissolves, bring to the boil; add cucumber and stir to combine.
  9. Transfer to a container and refrigerate until chilled.
  10. Drain before using.
Print this recipe