Mushroom Filled Teriyaki Burger Food

TERIYAKI TURKEY BURGERS WITH MUSHROOMS

Steps:

• 1. Preheat grill to approximately 300 degrees (or medium low heat). Showing a picture of my chosen teriyaki sauce....it has natural ingredients, and very tasty.
• 2. On the stove, heat oil over medium heat in a large skillet; add mushrooms and cook for about 5 minutes, stirring constantly.
• 3. To the mushrooms, add the teriyaki sauce, sherry, salt and pepper. Cook until the sauce reduces and thickens....about 10 minutes. Remove from heat and let cool.
• 4. Meanwhile, transfer turkey meat to a large mixing bowl. Add the onions and feta cheese. Once the mushrooms are cool, add about 3/4 of those as well, reserving the last 1/4 for topping. Mix thoroughly with hands.
• 5. Form burgers, and transfer to a plate. For the best, fluffiest burgers, just grab a handful of meat, shape into a ball, then gently flatten only slightly. Do not pack the meat or press firmly to shape it. Handle the meat as little as possible.
• 6. Transfer to grill and cook for about 5-8 minutes per side....topping with cheese (if desired) in the last few minutes.
• 7. Remove from grill, top with reserved mushrooms, and serve.

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.

TERIYAKI CHICKEN BURGERS WITH A TERIYAKI MUSHROOM SAUCE

Steps:

• Heat oil in skillet.
• Mix ground chicken with the next 10 ingredients. If mixture feels too moist, add in a bit more breadcrumbs.
• Form into 4 patties and cook over medium high heat until golden brown on each side, turning patties once.
• Remove patties to a plate and cover with a foil tent to keep warm.
• Add a bit more olive oil to the skillet and brown the mushrooms.
• When they've developed a nice color, season with salt and pepper.
• Deglaze pan with chicken stock, scraping all the brown bits from the bottom of the pan.
• Stir in teriyaki sauce.
• Dissolve corn starch in water, then pour mixture into sauce. Stir well, and bring to a boil.
• Sauce will thicken as it boils. Reduce the sauce a bit to concentrate the flavors.
• Just before serving, drop in the butter and stir until melted to gloss the mushroom sauce.
• To serve, spoon mushroom sauce over burgers. Enjoy!

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 STUFFED GRILLED PORK BURGERS

Steps:

• In a skillet, saute the mushrooms, onion and garlic until tender in butter (about 2-3 minutes); set aside to cool.
• In a bowl, combine ground pork, mustard (if using) Worcestershire sauce, seasoning salt and pepper; mix well.
• Shape into 24 even size patties about 4-5-inches in diameter (this is for the top and bottom patties).
• Divide and spoon the mushroom mixture evenly onto center of 12 patties; place another pattie on top, and seal the edges of the meat tightly all around.
• Place patties on grill about 6-inches over medium coals.
• Grill about 20-22 minutes turning once until the patties are thoroughly cooked.
• Serve on buns.

TERRIFIC TERIYAKI BURGERS

Steps:

• In a small bowl, combine the ketchup, soy sauce, brown sugar, pineapple, ginger, garlic and sesame oil; set aside., In a large bowl, combine the egg white, bread crumbs, onions, crushed pineapple and 3 tablespoons ketchup mixture. Crumble beef and turkey over mixture and mix well. Shape into six burgers., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 165° and juices run clear, brushing occasionally with remaining ketchup mixture., Grill or broil pineapple slices for 2-3 minutes on each side or until heated through. Serve burgers and pineapple on buns with lettuce and tomato.