Ingredients:

  • 120 ml (½ cup) Low-sodium soy sauce (or Tamari for gluten-free)
  • 120 ml (½ cup) Mirin (Japanese sweet cooking wine)
  • 60 ml (¼ cup) Water
  • 50 g (¼ cup) Dark brown sugar (or honey/maple syrup)
  • 1 tbsp Fresh ginger, finely grated (for glaze)
  • 1 clove Garlic, minced
  • 1 tsp Cornstarch, mixed with 1 tbsp cold water (for slurry)
  • 600 g (1.3 lb) Ground Turkey (approx. 93% lean)
  • 60 g (½ cup) Panko breadcrumbs
  • 1 Large egg, lightly beaten
  • 2 tbsp Fresh spring onions (scallions), thinly sliced
  • 1 tbsp Fresh ginger, finely grated (for burgers)
  • 1 tsp Sesame oil
  • ½ tsp Fine sea salt
  • ¼ tsp Freshly cracked black pepper
  • 4 Thick slices Fresh pineapple
  • 1 large Red onion, sliced into four thick rounds
  • 1 tbsp Olive oil or Neutral cooking oil (for brushing)
  • 4 Brioche or Seeded Burger Buns, split
  • 2 tbsp Mayonnaise or Japanese Kewpie Mayo
  • Optional: Fresh coriander (cilantro), for garnish
  • Optional: Butter lettuce or Rocket (arugula)

Instructions:

  1. Craft the Teriyaki Glaze: Combine the soy sauce, mirin, water, brown sugar, ginger, and garlic in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.
  2. Thicken Glaze: Pour in the cornstarch slurry and whisk continuously for 30–60 seconds until the sauce thickens to a light syrup consistency (it should coat the back of a spoon).
  3. Reserve Glaze: Remove from heat. Transfer half the glaze to a small bowl for brushing (this is your uncontaminated glazing sauce). Keep the other half warm for serving.
  4. Prepare Burgers: In the large mixing bowl, gently combine the ground turkey, panko breadcrumbs, beaten egg, spring onions, ginger, sesame oil, salt, and pepper. Mix lightly using your hands until just combined, taking care not to overmix.
  5. Form and Chill: Divide the mixture into four equal portions. Form into patties roughly 2 cm thick. Create a small indentation (a thumbprint) in the centre of each patty. Chill the patties in the refrigerator for a minimum of 30 minutes.
  6. Grill Toppings: Preheat your grill or griddle pan to a medium-high heat. Lightly brush the pineapple slices and red onion rounds with oil. Grill the pineapple for 2–3 minutes per side and the onion rounds for 3–4 minutes per side until charred and tender. Set aside.
  7. Cook Burgers: Lightly brush the grill surface with oil. Place the chilled turkey patties onto the grill. Cook for 5–7 minutes on the first side, then flip and continue cooking for another 5 minutes.
  8. Glaze and Finish: During the final 2–3 minutes of cooking, use a pastry brush to generously apply the reserved glazing sauce to the top side of the burgers. Flip and brush the second side. Repeat once more. Cook until the internal temperature reaches 74°C (165°F). Remove and rest for 5 minutes.
  9. Assemble: Lightly toast the interior of the burger buns if desired. Spread mayonnaise on both cut sides. Place the rested teriyaki turkey burger on the bottom bun. Top with a slice of grilled pineapple, a grilled red onion round, and a drizzle of the warm, reserved Teriyaki Glaze. Garnish and serve immediately.