Burgers….MMMMM! The Goddess loves her burgers. You can keep filet mignon (except for the Bordelaise sauce) or NY strip (except for the béarnaise sauce—I’m seeing a theme here!), but don’t take away her burgers. She bites the hand that does that. But, this is about the sauce. Just as it should be. I think you’ve heard that before. And it’s true. You know it is. Realistically, this sauce would be great on anything, but it is terrific on a burger (or a teriyaki steak, if that’s what floats your boat!), particularly The Teriyaki Burger.
This is a mayonnaise-based sauce (and who doesn’t love mayo?), with what one typically associates with teriyaki sauce…soy sauce, garlic, ginger, sugar and vinegar.
A couple of things to know—I prefer to use dried minced (or flaked) onions, because I’m adding liquid to the mayo. The onions pull some of that extra liquid from the sauce, so the sauce isn’t quite so runny. Not that runny is a bad thing! I prefer dried ginger and garlic powder (you won’t hear me say that often!) for this, but feel free to use fresh amounts. Just remember that dry spices are 1/3 as much as you will need of fresh. The black vinegar can be purchased at any good Asian market. It’s good to have, but you can use cider or wine vinegar. I understand that you can now purchase dried sriracha so if you can find it, you could use that, but adding the sauce to this just makes it too runny…I have limits to the level of runny that I allow! You really do need to try this sauce. I think you’ll love it and BBQ season is upon us…FINALLY!
Teriyaki Burger Sauce
- 2/3 cup good-quality mayonnaise (low-fat works fine)
- 2 tablespoons dried minced onions
- 1-2 tablespoons brown sugar (I used the greater amount)
- 1 tablespoon soy sauce (Gluten-free if you need that option)
- 1-2 teaspoons minced chives (optional–use either fresh or dry)
- 1 teaspoon sesame oil
- 1 teaspoon black vinegar (or wine vinegar)
- 1/2 teaspoon ground ginger powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon crushed red pepper flakes (optional)
Put all the ingredients in a bowl; stir until well combined. Refrigerate for at least 30 minutes before using; this gives the flavors time to meld and the dried onions to reconstitute. Excellent smeared on The Teriyaki Burger or with fish or chicken, as well as grilled teriyaki beef or pork.
NOTE: This mayo keeps well and is so delicious you’ll want to have some on hand. I usually double the recipe.
Teriyaki Burger Sauce Recipe©Marcia Lahens 2016. All rights reserved.
This is a great little sauce to have lounging around your fridge. You can smear it on almost anything. It also makes a great little dipping sauce for sweet potato fries and we use it to dip pieces of steak in when we do a fondue. But, it’s a marriage made in food heaven on The Teriyaki Burger…imagine that!