Teriyaki Burger with Caesar Salad and Shoestring Potatoes

Total Time:
2 hr 5 min
40 min
1 hr 25 min

4 servings

  • Burgers:
  • 1 bottle mirin
  • 3 teaspoons fresh ginger, chopped, plus 1 tablespoon minced
  • 3 cups chicken stock
  • 2 tablespoons soy sauce
  • 1 (6-ounce) can pineapple juice
  • 2 pounds ground beef
  • 1 tablespoon minced garlic
  • Salt and pepper
  • 4 leaves red leaf lettuce
  • 4 tomato slices
  • Crusty sourdough bread, toasted
  • Salad:
  • 1 clove garlic
  • 5 anchovy fillets
  • 1/2 cup Parmesan, shredded
  • 1 tablespoon black pepper
  • 1/2 cup rice vinegar
  • 4 splashes hot pepper sauce
  • 1 egg yolk*
  • 1 1/2 cups canola oil
  • 1 tablespoon sesame oil
  • 4 cups Romaine lettuce, chopped
  • Potatoes:
  • 3 large waxy potatoes, like Yukon gold, washed
  • Canola oil, for deep-frying
  • Salt
  • Prepare 2 small saucepans over low heat. To the first, add the mirin and 3 teaspoons of ginger and simmer until the mixture is about 3/4 reduced and is a dark caramel color. To the second, add the chicken stock and reduce by about 1/2. Slowly pour the mirin mixture into the chicken stock and bring to a simmer. Add the soy sauce and pineapple juice and reduce again by 1/4. Let the mixture cool.

  • In a large mixing bowl, combine the ground beef, ginger, garlic, salt and pepper. When well mixed, form the beef into four 6-ounce patties. Brush all sides of the burgers with the teriyaki sauce and place in either a hot grill or 450 degree oven. Continue brushing with the teriyaki as the burger cooks until the desired doneness is achieved.

  • Using a food processor, combine the garlic, anchovies, pepper, and hot pepper sauce. Blend in the rice vinegar, and egg yolk. With the processor running, slowly drizzle The oils until a consistency of thin mayonnaise is reached. Refrigerate until ready for use.


  • Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

  • Using a mandoline, cut the potatoes into match-sized sticks. Fill a fryer or medium heavy pot one-third full with the oil and heat over high heat to 350 degrees. Add the potatoes to the oil and fry until golden brown, about 5 to 6 minutes. Drain on paper towels and sprinkle with the salt.

  • Plating: Cut the bread into 8 slices and toast on a grill or under a broiler. Top one side of the bread with the lettuce and tomato and place the burger on top. Place a mound of the salad next to the burger and arrange a handful of the potatoes on top of the salad.

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    Pineapple Teriyaki Burgers

    Recipe courtesy of Sandra Lee