Beef

DualFire Teriyaki Burgers

Jody

Prep Time: 10 min

Cook Time: 30 min

Difficulty: Intermediate

Delicious DualFire Teriyaki Burgers are a delicious option anytime you want a twist on the traditional American hamburger!

Instructions

Step 1: Burning the Mesquite Pellets, preheat the Left Side to 500° and preheat the Right Side to 375°F.
Step 2: For Teriyaki Sauce: In a medium grill-safe sauce pan combine all sauce ingredients and place into Right Side. Cook until brown sugar is dissolved.
Step 3: Combine the water and cornstarch in a small mixing bowl to create a slurry. Pour slowly into the sauce to reach desired consistency. Remove Teriyaki sauce from recteq and set aside to cool.
Step 4: For Slaw: In a large mixing bowl combine slaw mix, scallions, and cilantro. In a medium bowl mix all dressing ingredients together and whisk.
Step 5: Pour the dressing over the salad and mix well. Sprinkle sesame seeds on top and set aside.
Step 6: For Burger: Lay bacon evenly on the Mesh Cooking Mat and season with Rossarooski’s Honey Rib Rub. Place into Right Side and cook for 30-40 minutes or until desired doneness has been achieved.
Step 7: Brush bacon evenly with Teriyaki sauce before you take bacon off and set aside. Place bacon on paper towels.
Step 8: While bacon is cooking, in a large bowl mix 1 tablespoon Jody’s Asian Persuasion Rub into ground beef, making sure not to over work meat.
Step 9: Create 6 even burger patties and season with the remaining Jody’s Asian Persuasion Rub. Place Right Side, along the edge of the grate, right over the fire holes.
Step 10: Cook patties until they reach 150°F internal, flipping every 5 minutes. Brush with teriyaki sauce and cook an additional 5 minutes. Remove and set aside.
Step 11: After bacon finishes, toast buns on the extra shelf in the Right Side for 2-4 minutes.
Step 12: After burgers finish, place pineapple slices in Left Side and cook about 3-5 minutes. Brush with teriyaki sauce right before removing.
Step 13: Mix equal parts sauce and mayonnaise for a teriyaki aioli. To build burger start with bottom bun, aioli, and add 4 oz of slaw, then bacon, burger, pineapple and top bun dressed with aioli.

Ingredients

Serving Sizes

Terikaki Sauce

¹/₂ cup(s) Soy Sauce
¹/₂ cup(s) Water
6 tablespoon(s) Brown Sugar
3 tablespoon(s) Worchestershire Sauce
2 tablespoon(s) Rice Wine Vinegar
1 teaspoon(s) Ginger, minced
1 teaspoon(s) Onion Powder
1 teaspoon(s) Garlic Powder
2 tablespoon(s) Water
2 tablespoon(s) Corn Starch

Slaw

16 ounces Cole Slaw Mix
¹/₃ cup(s) Green Onions
¹/₃ cup(s) Cilantro
1 tablespoon(s) Roasted Sesame Seeds

Dressing

¹/₄ cup(s) Rice Wine Vinegar
2 tablespoon(s) Grapeseed Oil
2 tablespoon(s) Peanut Butter
2 tablespoon(s) Soy Sauce
2 teaspoon(s) Sesame Oil
1 teaspoon(s) Brown Sugar
1 Garlic Clove(s), minced
1 teaspoon(s) Ginger, grated

Burger

3 pound(s) 80/20 Ground Beef
2 tablespoon(s) Jody's Asian Persuasion Rub
12 Bacon Slices
1 tablespoon(s) Rossarooski's Honey Rib Rub
6 Pineapple Slices
6 Brioche Buns
2 tablespoon(s) Mayonaisse

Tools Needed

Mesh Cooking Mat
Cutting Board
Chef Knife
Spatula
Tongs
Sauce Brush
recteq Instant Read Thermometer
Small Mixing Bowl
Medium Grill Safe Pan
Whisk
Large Mixing Bowl
Medium Mixing Bowl
Rubber Spatula

Step 1: Burning the Mesquite Pellets, preheat the Left Side to 500° and preheat the Right Side to 375°F.
Step 2: For Teriyaki Sauce: In a medium grill-safe sauce pan combine all sauce ingredients and place into Right Side. Cook until brown sugar is dissolved.
Step 3: Combine the water and cornstarch in a small mixing bowl to create a slurry. Pour slowly into the sauce to reach desired consistency. Remove Teriyaki sauce from recteq and set aside to cool.
Step 4: For Slaw: In a large mixing bowl combine slaw mix, scallions, and cilantro. In a medium bowl mix all dressing ingredients together and whisk.
Step 5: Pour the dressing over the salad and mix well. Sprinkle sesame seeds on top and set aside.
Step 6: For Burger: Lay bacon evenly on the Mesh Cooking Mat and season with Rossarooski’s Honey Rib Rub. Place into Right Side and cook for 30-40 minutes or until desired doneness has been achieved.
Step 7: Brush bacon evenly with Teriyaki sauce before you take bacon off and set aside. Place bacon on paper towels.
Step 8: While bacon is cooking, in a large bowl mix 1 tablespoon Jody’s Asian Persuasion Rub into ground beef, making sure not to over work meat.
Step 9: Create 6 even burger patties and season with the remaining Jody’s Asian Persuasion Rub. Place Right Side, along the edge of the grate, right over the fire holes.
Step 10: Cook patties until they reach 150°F internal, flipping every 5 minutes. Brush with teriyaki sauce and cook an additional 5 minutes. Remove and set aside.
Step 11: After bacon finishes, toast buns on the extra shelf in the Right Side for 2-4 minutes.
Step 12: After burgers finish, place pineapple slices in Left Side and cook about 3-5 minutes. Brush with teriyaki sauce right before removing.
Step 13: Mix equal parts sauce and mayonnaise for a teriyaki aioli. To build burger start with bottom bun, aioli, and add 4 oz of slaw, then bacon, burger, pineapple and top bun dressed with aioli.

Chef Pairings

It's easy to find the perfect pairing with a main as delicious as this. We say, make it classic with French fries or up your veggies with Grilled Broccoli & Bacon Salad