Easy Teriyaki Burger with Sesame Cabbage Slaw
This burger is based on my YouTube video, with a few adjustments since publication to make the recipe easier to reproduce at home. In the video, I use hanger steak, also called onglet, and season it with soy sauce, honey, ginger, garlic, and toasted sesame oil. For the written version, I tightened the proportions so the burger stays juicy without becoming too salty or burning too quickly in the pan.
A teriyaki burger is a beef burger seasoned with a sweet and salty soy-based sauce, then served with fresh toppings that balance the richness of the meat. This version is different from a classic cheeseburger because there is no cheese, no ketchup, and no mustard. The flavour comes from ginger, garlic, honey, soy sauce, sesame, red onion, tomato, and a crunchy cabbage slaw.
The mistake to avoid is using too much marinade in the beef. A burger patty is not a steak sitting in a bowl of sauce. It needs just enough seasoning to taste like teriyaki while still holding together in the pan. What I look for here is a patty that feels lightly sticky, not wet, and browns without turning black in the first minute.
What Makes This Recipe Different
I make it this way because hanger steak has a deep beef flavour and works very well in a burger when it is trimmed properly. The central membrane has to come out, then the meat can be ground and seasoned. If you do not have a meat grinder, use good ground beef instead. The important thing is to choose beef with enough fat, because very lean beef can turn dry once cooked.
The teriyaki flavour comes from a controlled amount of soy sauce, honey, garlic, ginger, and toasted sesame oil. In the video, I work by eye, but for a blog recipe, exact proportions matter. Soy sauce is salty. Honey burns. Sesame oil is strong. A little too much of any of them can take over the whole burger.
This burger also has a fresh cabbage topping instead of the usual lettuce. I prefer cabbage here because it stays crunchy against the hot beef and toasted brioche bun. A little vinegar in the slaw helps cut the sweetness of the honey and the richness of the meat.
This is not the same kind of burger as my homemade cheeseburger, which is more classic and cheese-focused. It is also different from my steak burger with mushrooms, where the flavour is more bistro-style and earthy. This one goes in a sweeter, saltier, ginger-sesame direction.
Ingredients You Need
For the beef, use hanger steak if you want to stay close to the video. Trim out the tough central nerve, cut the meat into grinder-sized pieces, then grind it. If that sounds like too much work for a weeknight, use ground beef with about 20 percent fat. That will give a better result than very lean beef.
The seasoning is simple: soy sauce, honey, garlic, ginger, and toasted sesame oil. I do not add salt because the soy sauce already does that job. I also skip black pepper because the ginger brings enough heat and sharpness.
For the toppings, you need brioche buns, tomato, red onion, and cabbage. The cabbage is mixed with a small dressing made from soy sauce, honey, rice vinegar, and sesame oil. It should taste fresh, slightly sweet, lightly salty, and nutty, not heavy or oily.
If you like homemade sauces with burgers, you could add a thin layer of mayo on the bun. A small amount of homemade samourai sauce would make it spicier, but keep it light so it does not hide the teriyaki flavour.
Step-by-Step Instructions
Prepare the Teriyaki Seasoning
In a small bowl, mix soy sauce, honey, grated garlic, grated ginger, and toasted sesame oil. Stir until the honey loosens and the mixture looks glossy.
Reserve a small amount of this seasoning before it touches the raw beef if you want to use it for brushing or topping later. This is important. Once the sauce touches raw ground beef, it should not go onto the finished burger or the cabbage unless it is boiled first.
The smell should be strong right away: ginger first, then garlic, then toasted sesame. If the soy sauce is very salty, use the smaller amount in the recipe card.
Prepare the Beef
If using hanger steak, remove the tough center membrane. Cut the meat into strips or cubes small enough to fit your grinder, then grind it. If using ground beef, place it directly in a bowl.
Add the teriyaki seasoning to the beef and mix gently with your hands. Do not knead it like bread dough. The meat should be evenly seasoned, but still loose enough to make a tender patty.
Cover and refrigerate for 30 minutes. This short rest helps the seasoning settle into the beef. I do not marinate it for hours because the soy sauce can make the texture firmer and saltier than needed.
Make the Sesame Cabbage Slaw
Slice the cabbage very finely. Avoid the hard core. In a bowl, mix soy sauce, honey, rice vinegar, and toasted sesame oil. Add the cabbage and toss.
At this point, the cabbage should be lightly coated, not swimming in dressing. You know it is right when the cabbage looks shiny but still crisp. If it sits too long, it will soften, so I prefer to make it while the beef is resting.
This slaw is different from a creamy cabbage salad like my cabbage and carrot salad with creamy dressing. Here, the goal is crunch and acidity, not creaminess. It also has a different flavour from my marinated red cabbage salad, which is more of a side dish.
Shape the Patties
Divide the beef into 3 equal portions and shape them into patties. Make them slightly wider than the buns because they will shrink during cooking.
Press the center of each patty slightly thinner than the edges. This helps the burger cook more evenly and avoids a big dome in the middle.
Do not make the patties too thin. Since the mixture contains honey, thin patties can overbrown before the inside is properly cooked.
Toast the Buns
Cut the brioche buns in half and toast them under the broiler or in a dry pan. Watch them closely. Brioche browns fast because it contains sugar and butter.
The cut side should be golden and lightly crisp. This small step matters because the toasted surface helps protect the bun from the juices of the burger and the slaw.
Cook the Burgers
Heat a skillet over medium-high heat and add a thin film of peanut oil. When the oil moves easily in the pan, add the patties.
Cook until browned on the first side, then flip. If the patties darken too fast, reduce the heat. The honey in the seasoning caramelizes quickly, so you want a brown crust, not a black one.
Cook the burgers until they reach 160°F in the center. Ground beef should be cooked through for food safety. Let the patties rest for a minute while you get the toppings ready.
Assemble the Burgers
Place the cooked patties on the bottom buns. Add sliced red onion, tomato, and a generous amount of sesame cabbage slaw.
Close with the top buns and serve right away. This burger is best when the meat is hot, the bun is toasted, and the cabbage is still cool and crunchy.
What to Serve With It
This burger goes very well with fries. For a classic plate, serve it with crispy homemade French fries. If you want something closer to fast food style, the McDonald’s-style fries fit the mood perfectly.
For a lighter side, serve it with a salad that has crunch and acidity. A romaine and endive green salad keeps the plate fresh. If you want to stay in the same direction as the cabbage topping, fish tacos with cabbage slaw can also give you ideas for another cabbage-based meal.
For another burger night, try my all-dressed cheeseburgers, my homemade McBacon burger, or my juicy turkey burgers. They stay in the same homemade burger family, but each one has a different flavour profile.
Substitutions
You can replace hanger steak with regular ground beef. In fact, for most home cooks, ground beef is the easiest and most reliable option. Choose beef with some fat. Extra-lean beef will cook, but it will not give the same juicy result.
If you do not have rice vinegar, use lime juice or lemon juice in the cabbage. The slaw needs a little acidity. Without it, the burger can feel too sweet and too salty.
If you do not have peanut oil, use vegetable oil, canola oil, or another neutral cooking oil. Avoid olive oil here because the flavour does not fit as well with soy, ginger, and sesame.
For the buns, brioche is very good because it matches the sweet teriyaki profile. Regular burger buns also work. If the buns are very soft, toast them well so they do not collapse under the hot patty and slaw.
You can add a little mayonnaise to the bun if you want more richness. Keep it thin. Too much sauce will make the burger slide around and cover the ginger-sesame flavour.
If you want a spicier version, add a little chili sauce, sriracha-style sauce, or chili flakes to the slaw dressing. Do not add too much heat to the meat itself, because the ginger already gives a warm bite.
FAQ
Can I use store-bought ground beef?
Yes. Store-bought ground beef works well and is easier than grinding hanger steak. For the best texture, use ground beef with about 20 percent fat.
Can I marinate the beef longer than 30 minutes?
I would not go much longer. Soy sauce can make ground beef firmer and saltier if it sits too long. Thirty minutes is enough for this recipe.
Why not add salt?
The soy sauce already seasons the meat. Adding salt on top of that can make the burger too salty, especially after the honey reduces and the outside caramelizes.
Can I cook these burgers on the grill?
Yes, but be careful. The honey can burn over direct high heat. Oil the grill grates, cook over medium-high heat, and move the patties away from flare-ups.
Can I make the slaw ahead of time?
You can slice the cabbage ahead, but dress it close to serving. Once the dressing is added, the cabbage slowly softens.
Can I use the same marinade for the beef and the slaw?
Only if you divide it before it touches the raw beef. Do not use marinade that has touched raw ground beef on the cabbage unless you boil it first.
What is the best doneness for these burgers?
Because this is ground beef, cook the patties to 160°F in the center. That gives a safe burger while still keeping it juicy if the beef has enough fat.
Suggested Posts
If you want more homemade burger ideas, start with my homemade burger recipes collection. For more beef dinner ideas, the easy beef recipes for weeknight dinners roundup is a good next stop.
For another beef sandwich with a different flavour, try the garlic butter steak sandwich. If you want something quick and pan-seared instead of a burger, the garlic butter steak bites are fast and rich.
For sides, keep the burger plate simple with crispy panko onion rings, air fryer fries, or crispy homemade hash browns if you are making a brunch-style burger plate.
Easy Teriyaki Burger with Sesame Cabbage Slaw
Ingredients
- 1 1/4 lb ground beef ideally 80/20, or trimmed hanger steak, ground
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tsp toasted sesame oil
- 2 garlic cloves grated or finely minced
- 1 tbsp fresh ginger grated
- 1 tbsp peanut oil for cooking
- 3 brioche burger buns
- 1 cup finely shredded cabbage
- 1 tbsp soy sauce for the slaw
- 1 tbsp honey for the slaw
- 1 tbsp rice vinegar or lime juice
- 1 tsp toasted sesame oil for the slaw
- 1 small tomato sliced
- 1/2 small red onion thinly sliced
- Optional: 3 tbsp mayonnaise
Instructions
- Mix the soy sauce, honey, toasted sesame oil, garlic, and ginger in a small bowl.
- Add the seasoning to the ground beef and mix gently until just combined.
- Cover and refrigerate the beef for 30 minutes.
- Mix the cabbage with soy sauce, honey, rice vinegar, and toasted sesame oil. Refrigerate until needed.
- Divide the beef into 3 patties, making them slightly wider than the buns.
- Toast the brioche buns until lightly golden.
- Heat peanut oil in a skillet over medium-high heat.
- Cook the patties until browned on both sides and 160°F in the center, lowering the heat if they darken too quickly.
- Place the patties on the toasted buns.
- Top with tomato, red onion, and sesame cabbage slaw.
- Close the burgers and serve immediately.
