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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free teriyaki sauce and serve on gluten-free hamburger buns.

 

"Sacred cows make the best hamburger." -Mark Twain

The refrigerator light goes on...

The teriyaki sauce you choose in the grocery store can vary widely in flavor and in sodium content. Most contain a lot of sodium and in most cases are made with soy sauce so they also contain wheat gluten. Annie Chun's brand of gluten-free teriyaki sauce is pretty good (we also really like their brown rice Pad Thai noodles).

Most teriyaki dishes are really overpowering and you can easily use too much sauce in your dish. Start with a little bit of sauce and add more to taste when you are cooking. In this case, you might use a little less sauce in the beef, but then you can spread a bit more sauce on the bun before toasting, if you like.

 

 

Teriyaki Burger



Servings = 2 | Serving size =1 burger with bun and garnishes

Cooking Time = 60 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe can be divisible by 2.

Once cooked, leftover burgers are good. You could prepare the burger patties ahead of time and refrigerate until you're ready to cook.

Serve with Healthy French Fries or Thick Cut Yam Fries or Thick Cut Yam Fries - Low Sodium Version or Parsnip French Fries or Soy Sweet Potato Wedges

2 tsp toasted sesame oil (divided)
4 ounces crimini mushrooms (quartered)
8 ounces 95% lean ground beef
2 large green onions (thinly sliced crosswise)
2 Tbsp reduced sodium teriyaki sauce or gluten-free teriyaki sauce
2 whole wheat or gluten-free hamburger buns
2 large slices tomato
1/2 cup alfalfa sprouts

Teriyaki Burger recipe from Dr. Gourmet
Place a large skillet in the oven and preheat to 325F.

When the oven is hot add 1 teaspoon of the sesame oil to the pan and then the mushrooms.

Toss and return the pan to the oven.

Roast the mushrooms for 20 minutes. Toss occasionally.

Remove and let cool.

Place the mushrooms and green onions in a food processor and pulse until the vegetables are a large dice.

Add the ground beef and the teriyaki sauce.

Pulse until the vegetables and beef are well blended.

Form into two patties.

Place a large skillet over medium high heat (or heat the grill).

Add the remaining 1 teaspoon sesame oil to the pan and swirl to coat. (If cooking on the grill, brush the burgers lightly with the sesame oil before cooking.)

Add the burgers and cook on each side for about 7 minutes.

Serve on the hamburger bun with tomato and sprouts.

Nutrition Facts

Serving size = 1 burger with bun and garnishes

Servings = 2

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Amount Per Serving

Calories 360 Calories from Fat 118
  % Daily Value
Total Fat 14g 19%
    Saturated Fat 5g 17%
    Monounsaturated Fat 5g  
    Trans Fat 0g  
Cholesterol 70mg 24%
Sodium 603mg 25%
Total Carbohydrates 28g 8%
    Dietary Fiber 4g 12%
    Sugars 10g  
Protein 32g  
Vitamin A 16% Vitamin C 22%
Calcium 10% Iron 32%
Vitamin K 62 mcg Potassium 970 mg
Magnesium 75 mg