Description
These juicy grass-fed beef burgers are layered with homemade teriyaki sauce, sweet caramelized onions, sharp cheddar, peppery arugula, fresh tomato, and a bright ponzu aioli.
Inspired by one of our favorite burgers on Kauai, they’re the perfect combination of sweet, savory, creamy and tangy.
Ingredients
For the Burgers
- 1 ½ pounds grass-fed ground beef, preferably 80/20 or 85/15
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon toasted sesame oil
- 4 slices sharp cheddar cheese
- 4 brioche buns or taro brioche buns
- 1 large tomato, sliced
- 2 cups fresh arugula
For the Caramelized Onions
- 1 large yellow or sweet onion, thinly sliced
- 1 tablespoon butter
- Pinch of sea salt
Homemade Teriyaki Sauce
- ¼ cup tamari
- 2 tablespoons raw honey
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon freshly grated ginger
- 1 small garlic clove, finely grated
- 1 teaspoon arrowroot starch
- 1 tablespoon water
Ponzu Aioli
- ½ cup avocado-oil mayonnaise
- 1 tablespoon tamari
- 1 tablespoon fresh lime juice
- 1 teaspoon rice vinegar
- ½ teaspoon toasted sesame oil
- ½ teaspoon raw honey
- ½ teaspoon freshly grated ginger, optional
Instructions
1. Caramelize the Onions
Melt the butter in a skillet over medium-low heat.
Add the sliced onion and a pinch of sea salt. Cook slowly for 20–30 minutes, stirring occasionally, until the onions are very soft, golden and sweet.
If they begin browning too quickly, lower the heat.
2. Make the Teriyaki Sauce
Add the tamari, honey, rice vinegar, sesame oil, ginger and garlic to a small saucepan.
Bring to a gentle simmer.
In a small bowl, whisk together the arrowroot and water. Slowly whisk it into the simmering sauce.
Cook for another minute or two, just until the sauce becomes glossy and lightly thickened.
Remove from the heat and set aside.
3. Make the Ponzu Aioli
Whisk together the avocado-oil mayonnaise, tamari, lime juice, rice vinegar, sesame oil, honey and ginger.
Taste and adjust with another squeeze of lime if you’d like it brighter.
Refrigerate until you’re ready to assemble the burgers.
4. Make the Burgers
Divide the ground beef into four equal portions and gently form into patties slightly wider than your buns.
Avoid overworking or tightly packing the beef.
Season both sides generously with sea salt and black pepper.
Heat a cast-iron skillet or grill over medium-high heat. Lightly brush the cooking surface with the toasted sesame oil.
Cook the burgers until browned and cooked to your desired doneness.
During the last minute or two of cooking, brush each burger generously with the homemade teriyaki sauce.
Top each patty with cheddar and cover briefly until the cheese melts.
5. Toast the Buns
Lightly toast the cut sides of the brioche buns on the grill or skillet.
For an especially delicious burger, brush the buns with just a touch of butter before toasting.
6. Assemble
Spread a generous spoonful of ponzu aioli over the bottom bun.
Layer with:
arugula → teriyaki cheeseburger → caramelized onions → tomato
Add another small drizzle of teriyaki sauce or spoonful of ponzu aioli, if desired, and finish with the top bun.
Serve immediately.
Notes
Don’t leave out the ponzu aioli. The teriyaki brings sweetness and savory umami, while the citrusy ponzu aioli cuts through the richness of the beef and cheddar.
And take your time with the onions. Deeply caramelized onions give these burgers a completely different flavor than quickly sautéed onions.
If you can find taro brioche buns, they’re especially fun for recreating the Hawaiian version. Otherwise, a good-quality brioche bun works beautifully.
- Prep Time: 15 mins
- Cook Time: 30 mins