Mushroom Filled Teriyaki Burger Recipes

TERIYAKI PORTABELLA MUSHROOM BURGER

Steps:

• Place crushed ginger and garlic in a 1 gallon size plastic locking bag.
• Add soy sauce, sweetener and oil to bag, seal and shake well.
• Clean portabello mushrooms by wiping off dirt with a clean damp cloth. Cut off stem end of mushrooms.
• Place mushrooms in bag with soy mixture, reseal and let stand about 15 minutes. Heat nonstick skillet on range on medium high heat.
• Remove mushrooms from bag and place cap side down in hot skillet. Cook 2 to 3 minutes and turn mushrooms. If the skillet is dry add some of the soy sauce from the bag.
• Continue cooking until the skillet is almost dry and sauce caramelizes on mushrooms. Remove skillet from heat.
• Optional: If you do not like the taste of raw onions, you may remove mushrooms from skillet and set aside. Add 1-2 tablespoons of canola oil to skillet on medium heat and sweat sliced onions until translucent and caramelized.
• To assemble the sandwich, spread mayonnaise on each half of the kaiser roll.
• Place 1 lettuce leaf, cut to fit the bun on one half. Place cheese slice on top of lettuce and then 1 tomato slice on top of the cheese.
• On the other half of the bun, place 1 portabella mushroom and either the cooked or raw onion slice on top of the mushroom. Put the two halves of the buns together and enjoy.

TERIYAKI BURGERS

Steps:

• In a large skillet, saute onions in teriyaki sauce until tender. Shape ground beef into four patties; place on top of onions and cook for 4-6 minutes on each side or until a thermometer reads 160° and juices run clear. , Top each burger with cheese and onions. Serve on rolls.

MUSHROOM FILLED TERIYAKI BURGER

Steps:

• For Mushroom Stuffing, Heat vegetable oil in a skillet.
• Sauté chopped onion with garlic in the skillet over medium-high heat for 1 minute.
• Add chopped mushrooms, and cook until the mushrooms have released their juices and the juices have evaporated (about 7 minutes).
• Add minced scallion, oyster sauce and rice vinegar and continue cooking for another 2 minutes.
• Cool completely before stuffing and cooking the burgers.
• For Hamburgers, combine ground chuck, scallion, ginger, garlic, soy sauce, teriyaki sauce and black pepper in a bowl.
• Form meat into 8 thin patties, 3/8-inch thick.
• Place an equal amount of mushroom filling on half of the patties, leaving a margin around the edge.
• Cover the stuffing with the remaining patties.
• Seal the edges by pressing them together with your fingers.
• Refrigerate.
• Preheat grill to medium-high and grill the patties uncovered for 2-1/2 to 3-1/2 minutes per side for charcoal grills (3-1/2-4-1/2 for gas grill), flipping once, until internal temperature reaches 160 F.
• Serve on hamburger bun.