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How to make a Hawaiian Burger with Teriyaki Dressing

I was starving this afternoon and pulling all the good looking books off the shelf I find “The Burger” by Tara Duggan. A book lovingly received from Mrs P a while ago and thanks to the amazing title and pictures it was just what I needed. Homemade Teriyaki BurgerSo looking through I find a number of suitable burgers to whet my appetite, there’s one involving orange marmalade and a Moroccan looking speciality but the mix of meat and pineapple wins me over. After a quick visit to the shops we’re disappointed that there’s no Teriyaki sauce to mix with the pork for the burgers and dressing after. Whops! After a quick google search I’m assured it’s easy to make so why not! Teriyaki Dressing – Enough for Three Burgers Teriyaki Dressing the Easy Way[tabs tab1=”Ingredients” tab2=”Method”] [tab id=1]

  • 1/4 Cup of Soya Sauce (We use the low salt one)
  • 1 Tablespoon of Water
  • 1 Tablespoon of Brown Sugar
  • 1 1/2 Tablespoons of Honey
  • 1/2 Clove Garlic (Crushed)
  • 1/2 Teaspoon of Ginger (I used powder but you can emulsify)
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  • Basically mix all the ingredients together in a sauce pan and bring to a simmer.
  • Using a wooden spoon mix until it’s all dissolved.
  • You’ll then need to transfer into a cold container to thicken and prepare for use with the pork.
  • I found this as the best time to cut up the pineapple.
[/tab] [/tabs] Pork Burgers Pork Burger How to Guide [tabs tab1=”Ingredients” tab2=”Method”] [tab id=1]
  • 450-500g of freshly minced pork.
  • Salt and pepper.
  • Teriyaki dressing from earlier.
  • Brioche/Over Bottom Rolls
  • Spinach
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  • Using a large mixing bowl get your “Clean” hands stuck into the pork and work in lots of salt and pepper.
  • When it’s starting to form a ball include 3 tablespoons of Teriyaki dressing and mix it through the pork mince.
  • When fully mixed form three balls of pork meat which will form your patty.
  • I used a potato masher but you can use whatever you like to make shapes that resemble burgers.
  • Put your pan on to a high heat and lightly oil. You’ll want to sear the patties so it needs to be hot.
  • You’ll want to stick your chips or whatever’s in the oven at this point as they normally take 20 minutes.
  • If the pans aren’t quite hot enough you run the risk of a Jenga burger and we’ve all had that before.
  • You’ll want the burgers to have a nice dark glaze on the outside (Thanks to the sugary dressing) so flip as required.
  • Now’s a good time to pop them in the oven to finish cooking so about the last 10 minutes with the chips will do fine.
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  • With the burgers cooked, throw a few pineapple rings into the pan. They’ll be nice and blackened from the dressing and tasty! For a minute on each side should be fine.
  • I always show my spinach the pan too. I like it wilted and tasting of meat haha.
  • Stack up the burger with a spinach base, pork first and top with a pineapple ring. If you’ve got any Teriyaki left drizzle over the burger.
An amazing eat and only one of a large selection. This could have been very easy if we’d just bought the sauce but I actually really enjoyed making it. I understand the book is currently on Amazon starting at 1p! I know right. Go have a look: https://www.amazon.co.uk/Burger-Love-Food-Cookery/dp/1445475146/ref=sr_1_1?ie=UTF8&qid=1471723788&sr=8-1&keywords=the+burger How to make homeade Teriyaki Hawaiian Pork Burger  ]]>


  1. North East Family Fun Reply

    We have a family burger night around once every 4-6 weeks and I think we’ll try a teriyaki next time as the kids love it – never thought to combine it with burger – Sam | Life As Mrs R

  2. Francesca Nelson Reply

    These look and sound amazing, I really want to try making these now! Thanks for sharing!

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