Description
These Teriyaki Parmesan Burgers are a juicy and flavorful twist on classic burgers, combining savory ground beef with tangy teriyaki sauce and nutty Parmesan cheese. Perfectly seasoned and grilled to perfection, they make a delicious meal topped with fresh lettuce and tomato on toasted buns.
Ingredients
Scale
Main Ingredients
- 1 lb ground beef (80% lean)
- 2 tbsp teriyaki sauce
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 egg
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper, to taste
For Serving
- Burger buns
- Lettuce, tomato, and other toppings (optional)
Instructions
- Combine Ingredients: In a large bowl, combine ground beef, teriyaki sauce, grated Parmesan cheese, breadcrumbs, egg, garlic powder, onion powder, salt, and pepper. Mix gently but thoroughly until all ingredients are well incorporated.
- Form Patties: Divide the meat mixture into 4 equal portions and shape each portion into a round burger patty, about 3/4 inch thick, ensuring even size for uniform cooking.
- Cook Patties: Heat a grill or skillet over medium-high heat. Place the patties on the hot surface and cook for 4 to 5 minutes on each side, or until the internal temperature reaches your preferred doneness, ensuring they are cooked thoroughly and juicy.
- Toast Buns: While the patties finish cooking, toast the burger buns on the grill or skillet for 1 to 2 minutes until they are lightly crisped and golden brown, enhancing flavor and texture.
- Assemble Burgers: Place each cooked patty on the toasted bun and add lettuce, tomato, and any other desired toppings. Serve immediately for the best taste and freshness.
Notes
- Use fresh ground beef with about 80% lean content for optimal juiciness and flavor.
- Do not overmix the burger mixture to avoid dense patties.
- Check patties’ internal temperature to ensure food safety: 160°F (71°C) is recommended for ground beef.
- Customize toppings as desired, including cheese slices, onions, or condiments like mayo and mustard.
- To save time, you can prepare burger patties ahead of time and refrigerate for up to 24 hours before cooking.
