Have you ever wondered how teriyaki sauce would taste if fresh orange juice were added to it? I used to wonder about it a lot until I decided to go ahead and try it. These teriyaki orange mini burgers were repeatedly glazed with a reduced teriyaki orange sauce, and they were amazing!
Wherever did the idea for teriyaki orange sauce come from? The less glamorous way of explaining how the teriyaki orange sauce was born is that I found myself staring at oranges that were getting overripe and I had no idea what to do with them. Squeeze them and drink the juice? Sure, but that’s hardly exciting.
I wanted to use the oranges in a savory dish. Since teriyaki sauce is great with just about anything—chicken, beef, meatballs, lamb, noodles, mushrooms, tofu, fish and, yes, duck… Well, duck is often cooked with orange, so, in a rather roundabout way, I thought it made sense to combine teriyaki sauce and orange juice.
I made teriyaki sauce, stirred in freshly squeezed orange juice and orange zest, and boiled everything together until reduced by half. I used the sauce to glaze seared mini burgers over and over. And after arranging the glossy and sticky mini burgers on top of baguette slices, I brushed them one last time with the sauce before topping them with sliced scallions and toasted sesame seeds. Oh, they were just lovely.
For best results, I recommend that you make the patties first and let them chill in the fridge while you make the sauce. By the time the sauce has reduced and thickened, the patties will be ready for the skillet.
Teriyaki Orange Mini BurgersPrint Pin
For the burgers
- 400 grams ground beef (with at least 20% fat is recommended)
- 1 tablespoon onion flakes
- 1/8 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne
For the teriyaki orange sauce
- 1/4 cup light soy sauce (I used Kikkoman)
- 1/4 cup mirin
- 1/4 cup orange juice freshly squeezed
- 1/2 teaspoon finely grated orange zest
- 1/2 teaspoon finely grated ginger
To assemble the dish
- 1 single-serve baguette cut into six slices about 1/2 inch thick
- scallions white and light green parts only, thinly sliced
- toasted sesame seeds
Make the burgers
- Combine all the burger ingredients and mix well.
- Form the burger mix into six patties. Make them rather thin. You're making canapés, not full-sized sandwiches.
- Stack the burgers with a sheet of non-stick paper in between. Keep in the fridge in a covered container.
Make the teriyaki orange sauce
- In a small sauce pan, heat all the ingredients for the sauce until boiling.
- Lower the heat to medium-low and continue to boil until reduced by half. You may strain the sauce if you don't like bits of ginger and zest on your burgers.
Cook the burgers
- Heat a skillet (a cast iron pan works well) and brush lightly with oil.
- Over intensely high heat, sear the burgers. Flip to sear the opposite side. This step should take no more than a minute if the heat is high enough.
- Brush each burger generously with the teriyaki orange sauce. Flip them. Brush the opposite side with sauce. Repeat at 15-second intervals until you've brushed each side at least three times.
- Move the burgers to a plate and rest.
Assemble the canapés
- Toast the baguette slices on both sides.
- Arrange the toasted baguette slices on a plate. Top each with a burger.
- Brush the burgers with teriyaki orange sauce. Sprinkle sliced scallions and toasted sesame seeds on top.
- Serve the teriyaki orange burgers at once.