Teriyaki Burger with Caesar Salad and Shoestring Potatoes

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  • Total: 2 hr 5 min
  • Prep: 40 min
  • Cook: 1 hr 25 min
  • Yield: 4 servings
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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


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


3 large waxy potatoes, like Yukon gold, washed

Canola oil, for deep-frying



  1. 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.
  2. 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.


  1. 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.


  1. 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.
  2. 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.