RECIPES: Recipe Details

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Susan's Yakitori Burgers

I mix ground turkey breast along with ground sirloin to lower the fat content of my burger. Handle the meat as little as possible so the burger doesn't dry out quite as much. A secret I use to keep my burgers very juicy is to add a small pat of butter (or butter substitute) inside the burger. This makes one of the moistest burgers you'll ever eat! I do add a little salt to the ground meat mixture before cooking but just a small amount, and use other seasonings to add more taste.


1 lb. sirloin of beef
1 lb. ground turkey breast
1 t. course sea salt
2 t. freshly ground black pepper
2 T. soy sauce
2 T. Adobo seasoning
2 eggs
1 C. Panko (chinese bread crumbs)
1 stick lightly salted butter
1 bottle Teriyaki baste and glaze
2 cloves garlic, minced
2 t. honey
3 T. Sherry
1/2 C. Ketchup
1 T. grated fresh ginger
1 T. sesame oil


Chop or grind sirloin and mix with turkey breast and the next 6 ingredients. Take a large handful of beef/turkey mixture, press a pat of butter into the center and form burger around butter, making sure the butter is surrounded by meat mixture. To prepare sauce, mix the next five ingredients together. Light grill and allow it to get hot, spray grill with cooking oil so burgers don't stick. Cook burgers for about 6 minutes on one side, turn and brush with sauce mixture. Grill for another 6 minutes and turn, brushing mixture on the other side. I continue to brush sauce and turn every minute or so until desired doneness is reached. We like ours med. well, so I check temperature with an instant read meat thermometer, inserted into side of burger to the depth of about 2 to 3 inches until it reads 160 degrees.


My family loves these burgers served on buns with lettuce and thinly sliced cucumber.