For Omnivores & Carnivores

Introducing The Chacko : Grilled Teriyaki Burger with Mushrooms

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I updated my grilling app, iGrill, today and it now has Facebook integration that lets you see what other people are grilling right now around the world. Awesome.
– Mark Zuckerberg.


I’m not so sure about you, but I would rather get off my seat and start stacking up the briquettes if I ever came across tempting grilling recipes being shared (and enjoyed). The best thing about grilling recipes is that there are many marinade permutations and combinations that can be explored.
Be it a barbecue or a grill (yes, there’s a difference between the two) these amazing and one of the oldest cooking methods, never fail to bring people together in a peppy and casual way.

What sparked the idea behind The Chacko was a conversation with my husband about how celebrations usually unfold during the 4th of July and how families and friends come together over a welcoming meal- barbecued or grilled, in most cases. One topic lead to another and eventually the train of thought stopped at the station called, “Let’s-create-a-burger-from-scratch-using-ingredients-from-some-of-his-favourite-burgers.”

Little did I know that I’d be doing burger research that weekend.

It turned out to be a good thing though, because I was able to come up with a simple burger recipe and name it after my husband to match his favourite burger ingredients as well. This recipe is an adaption of the traditional Teriyaki burger with a twist to accommodate a few other ingredients.

Curious to know what it is? The recipe is below:

The Chacko: Grilled Teriyaki Burger with Mushrooms
Serves 4

For the meat patty:
– 750 g minced chuck steak
– 2 eggs
– 1/2 cup breadcrumbs
– 3 green chilies, fine chopped (depending on how spicy you’d like it to be)
– 2 tbsp onion powder
– 1 tbsp garlic powder
– 8 tbsp Teriyaki sauce

For the Teriyaki sauce (if you’re preparing this from scratch):
– 1/2 cup soy sauce
– 2 tbsp rice wine vinegar (or apple cider vinegar)
– 2 tbsp brown sugar
– 2 tbsp honey
– 1 tbsp ginger garlic paste
– 2 tbsp Konjac flour (or any other thickening and glazing agent of your choice)

Other ingredients:
– 1 cup sliced mushrooms (preferably fresh, not canned)
– Lettuce
– Tomatoes
– White onion rings
– Jalapenos
– Choice of vegetables as accompaniments
– Cheese slices
– Burger buns
– Salt
– Pepper


1. For the Teriyaki sauce, gently boil the ingredients until you’re left with a sauce that’s not too runny or sticky. Consistency is very important here so add some water when you begin to notice that it’s getting too thick. Set aside once the sauce is ready.
2. Combine all the ingredients for the meat patty.
Using fresh meat gives you more leverage over texture and flavour as opposed to frozen meat. If you’re mincing the meat yourself, partially freeze the meat before mincing it as this makes it easier to control the fat and prevent it from melting during mincing.
3. Once the meat mixture is ready, gently portion them depending on the size of the burger buns that you will be using. Remember the meat shrinks when it’s cooked so it’s best to portion it slightly bigger than the diameter of the burger bun. When you’re shaping it, press down on the middle portion of the patty very gently to facilitate better cooking. Sprinkle some salt and pepper on the set patties.
4. Now for the best part – fire up the grills!

Oil the grill once it’s been heated and place the patties on them carefully. When the change in colour from pink to brown is noticeable, flip the patties over and continue grilling. You’ll have to be careful at this stage because it could crumble while you’re flipping it. It’s a bigger mess if it slips through the grills and lands straight on the heat source. Brush the patties with Teriyaki sauce on either side at least once.
5. While the patties are cooking, saute the sliced mushrooms in some Teriyaki sauce.
6. Right before the patties are set to be assembled between the burger bun slices, toast the sliced buns on the grill. Place a slice of cheese on the patties as you take them off the grill.
7. Get creative with your assembly. You could choose to lay a crunchy bed of lettuce beneath the patty or rings of white onion. However you choose to arrange it, do make sure that you’re using fresh produce.
8. Place the juicy and tender patty with the melting cheese on top and drizzle a few spoons of the mushroom slices in Teriyaki sauce. Sign it off with some jalapenos as well.
9. The accompanying veggies may be grilled after being brushed with Teriyaki sauce as well – that’s completely up to you. If you’re looking for more flavour (and grease), brush it down with butter.





What are your favourite burger recipes? Share them by leaving a comment below.
Would love to try them out.

Happy 4th of July!

Comestible regards,
Judy Sebastian

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