Susan’s Yakitori Burgers

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


1 lb. sirloin of beef
1 lb. ground turkey breast
1 t. course sea salt
2 t. freshly ground black pepper
2 T. soy sauce
2 T. Adobo seasoning
2 eggs
1 C. Panko (chinese bread crumbs)
1 stick lightly salted butter
1 bottle Teriyaki baste and glaze
2 cloves garlic, minced
2 t. honey
3 T. Sherry
1/2 C. Ketchup
1 T. grated fresh ginger
1 T. sesame oil



Chop or grind sirloin and mix with turkey breast and the next 6 ingredients. Take a large handful of beef/turkey mixture, press a pat of butter into the center and form burger around butter, making sure the butter is surrounded by meat mixture. To prepare sauce, mix the next five ingredients together. Light grill and allow it to get hot, spray grill with cooking oil so burgers don't stick. Cook burgers for about 6 minutes on one side, turn and brush with sauce mixture. Grill for another 6 minutes and turn, brushing mixture on the other side. I continue to brush sauce and turn every minute or so until desired doneness is reached. We like ours med. well, so I check temperature with an instant read meat thermometer, inserted into side of burger to the depth of about 2 to 3 inches until it reads 160 degrees.