Hawaiian-Asian Teriyaki Burger

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.

This is a great American burger with a Hawaii-Asian flavor. It blends the Asian flavors with the all-American beef of a western burger. The marinade has the salty flavor of soy sauce tempered by the sweetness of sugar and “Mirin a Japanese cooking wine. The burger is topped with an Asian slaw which integrates Japanese “namasu” or pickled vegetables. The burger is also topped with a blend of East and West, with a simple mayonaise dressing which includes the distinct lavor of “wasabi,” a Japnese horseradish.
Having been raised in Hawaii, we all appreciate the foods and ingredieents of diferent cultures. This often fresults in the melding of different ingredients from both Western and Eastern flavors to create a unique flavor to our food.


Asian Slaw
1/2 Head of cabbage
1/2 Carrot
1/2 Cucumber
1 Cup Miracle Whip salad dressing
3/4 Cup Rice Wine Vinegar
1 Tbsp Roasted sesame seeds
1/2 Cup white Sugar
2 Tbsp Dijon mustard
1/2 Tsp Ground black pepper

1/2 Cup soy sauce
3/4 Cup light brown sugar
1/2 Cup Mirin [Japanese rice wine]
1 Tbsp grated ginger

4 Pounds ground sirloin
1/2 Round onion
2 Cups fresh shiitake mushrooms
4-6 Strips bacon
3/4 Cup Panko [Japanese bread crumbs]
2 Eggs
1 Tbsp garlic powder

3/4 Cup mayonnaise
2 Tbsp Wasabi paste [Japanese horseradish]

6 Onion roll buns
2 Tbsp softened butter

1/4 Cup vegetable oil for grill to preven sticking


Asian Slaw
Chop or shred cabbage into small pieces of 1/4 inch thickness
Grate carrot into lengthwise strips
Peel, remove seeds and sllice cucumber into 1/8 inch thick slices.
Mix shreded cabbage, shreded carrots and sliced cucumbers
Mix together Miracle Whip, rice wine vinegar, white sugar dn sesame seeds
Pour the dressing over the vegetables and mix throughly. Cover and refrigerate or chill

Slice bacon into 1/2 inch pieces and sautee on grill in pan at 325 degrees until golden brown.
Chop onions into small pieces and add to bacon until translucent
Slice Shitake musrooms and add to bacon and onions for 2 minutes until tender. Set aside to cool.
Lightly beat the eggs lightly.
Mix ground meat with garlic powder, Panko, cooked bacon, Shitake mushrooms, onions, and beaten eggs. Form into patties of equal size about 4 1/2 inch diameter. Place on sheet pan, cover with foil and refrigerate.

Marinade for Burgers
Mix together soy sauce, brwon sugar, Mirin and grated ginger. Separate into two containers.
Use one container to brush on both sides of raw burger patties. Cover and refrigerate with marinde for 15 to 20 minutes.

Mix together mayonnaise and Wasabi paste until smooth consistency. Cover and chill or refrigerate.

Lightly oil grill with vegetable oil to prevent sticking. Cook burgers at 325 degrees for 5 to 6 minutes each side. After turning over, brush with marinade from secnd container of marinade. Cook until medium. Remove from heat, cover with foil to rest for 4 minutes.
After burgers have been cooked. Butter buns and place on grill for 1 minute to warm buns on each side.

Dress tops and bottoms of warmed buns with Mayonnaise-Wasabi topping. Add burger. Top with Asian slaw and enjoy.