00:00This is the number one recipe I built this year. A teraki burger toned down and rebuilt from the
00:06patty up. Pork, not beef, miso in the bind, beni shoga instead of pickles.
00:12Okay, let's start with the prep. Pour two tablespoons of sake over three tablespoons
00:17of panko in a small bowl. Stir and let it sit while you prep the rest.
00:24In a second bowl, mix the glaze. One and a half tablespoons each of soy sauce,
00:30sake and mirin, plus one tablespoon of honey. Whisk it together and set it next to the stove.
00:37Just so you know, I do not use the standard teraki ratio here. On my first test batch,
00:44the standard glaze came in salt first. It felt like a blade, so I rewrote it.
00:49A burger sauce needs sweetness out front and the honey is the lever that does it.
00:56Grate one teaspoon of ginger on your finest grater. Keep it within arm's reach.
01:02Prep is ready, now the meat. Drop 300 grams, around 11 ounces of ground pork into a wide bowl.
01:12Add a quarter teaspoon of salt and a teaspoon of white miso paste right on top. Now knead.
01:19Push the meat against the soft, fold, squeeze. If the salt wakes up myosin in the pork,
01:26your hand braids the protein into a sticky mesh that holds the juice when the heat hits.
01:32Pour the soaked panko into the meat bowl. Knead again until it disappears into the mix.
01:39Add a teaspoon of lard and grated ginger you prepared earlier.
01:44Knead one more time. Read the bowl. If the surface looks dry and matte,
01:49add another half teaspoon of lard and keep going. The meat should look glossy.
01:54Cover the bowl and slide into the fridge for 30 minutes. If you're planning ahead,
01:59you can leave it in the fridge overnight. 30 minutes later, pull the bowl back out.
02:06Wrap a thin foam of oil onto your palms. Divide the mix in half. Toss each portion back and forth
02:14between your hands five or six times to knock the air pockets out. Then close the seams to form each
02:21patty. Shape each one a little wider than your bun, around 1.5 to 2 centimeters thick, which is about
02:293 quarters of an inch. Press the dimple into the center of each patty with your thumb. That dimple
02:35is what stops the patty from doming up in the pan. Now, that's both sides of each patty with about
02:43half a tablespoon of potato starch. Tap off the excess. The starch is doing two jobs here. It crisps
02:50the surface the moment the patty hits hot oil and it acts like a magnet for the glaze later,
02:56so the sauce clinks instead of sliding off. If you're firing this up on a grill instead, skip the
03:02starch toast. Brush the patty with oil and lay it directly on a clean grate of medium-high heat.
03:10We will come back to the glaze move in a minute. Preheat a large slit of medium heat with two
03:16tablespoons
03:17of cooking oil. Once the oil shimmers, lay the patties in the pan with a finger of space between them.
03:24Do not touch them. Six minutes on the first side. Then flip. Six more minutes on the second.
03:30Move the patties to a wire rack to rest. Do not skip the rest. The juice needs a minute to
03:36settle back into
03:37the meat. In the same skillet, which is now slick with the fat the pork left behind,
03:44lay the cut sides of two burger buns face down. One minute. That is all it takes.
03:51The bread drinks the fat and the juice the patties left in the pan. Pull the buns out before they
03:57get
03:58too dark. This is the move that makes this burger the kind of indulgence you do not quite want to
04:05admit
04:05too. Yes, it is rich, but it is also top shelf. And one of those textures you cannot get any
04:13other way.
04:13Wipe out any leftover fat with a paper towel. Honestly, there is almost nothing left. Because
04:20the buns drank it all. Turn the heat down one notch. Pour in the glaze you prepared earlier.
04:26Scrape the fond of the bottom of the pan so it melts into the sauce. Keep your eye on this
04:32part. The
04:33sauce reduces fast and is easy to burn. Move the patties back in the second glaze coat the back of
04:41a spoon.
04:41Clip once and cut both sides.
04:48Place the bottom bun on a bowl. Toast it side up. Lay two or three lettuce leaves down first.
04:55They double as a moisture barrier and keep the bun from going soggy.
05:00Set the glazed patty on the lettuce. The side with the heaviest glaze facing up.
05:06That's the top with a little ground white pepper.
05:09Now I've finished all that. A tidy pinch streaked across the middle.
05:13That is red pickled ginger. The kind you know from gudon. Sharp, salty. The colour of a sunset.
05:20For me, this is the piece that makes the burger feel truly mine. The bold pink against the dark caramelised
05:27glaze.
05:28Lay one slice of tomato on top. 5mm to 1cm thick.
05:34Smear a thin layer of Japanese mayonnaise. A tiny touch of karashi. All yellow masters steered in is
05:41welcome here too. Spoon any leftover glaze on top of the mayo.
05:46Top bun. Toast it side down. Brush gently with your palm.
05:51Plate the burger onto a board. Cut it in half with a bread knife and look at the cross-section.
05:58Pork fast soaked into the bun. Miso mesh holding the juice inside the patty.
06:04Bene sugar pink against the beautiful caramelised teriyaki glaze.
06:09And this is my ultimate teriyaki burger. Built on layers of Japanese elements.
06:15Make this tonight. Google teriyaki burger sudachi for the full printable recipe with exact measurements
06:21and timing. Want even more delicious recipes? Grab my free cookbook from the link in the description.
06:29Okay, let's go over the ingredients one more time. And if you're ready to cook,
06:33grab the written instructions by clicking the full recipe box with a picture that's about to pop up on
06:38your screen. Tap the recipe card on your screen for the full printable version with exact measurements,
06:45every timing, and notes for getting each step right. Next week, I'm making homemade gyoza wrappers. See you then.
