*Hawaiian Teriyaki Burgers
At work, we just call these Vaun burgers. He was the only one that could make them just right. If you use a low-carb bun, this can be a low-carb meal.
3 1/2 - 4 lbs Ground Beef (15% - 20% fat)
1/4 Cup Soy Sauce
3/8 - 1/2 Cup Water
2 Tablespoons Minced Garlic, to taste
1/4 Cup Brown Sugar
2 Tablespoons grated, fresh ginger root (or ginger powder), to taste
2 Tablespoon Sesame Oil
Combine sauce ingredients in a bowl & taste it to make sure it's good. Put uncooked ground beef in a mixing bowl, add half the sauce and work it into the meat. You can add more sauce if meat is not too soft to add more flavor.
If the meat is too soft (mushy) it will fall through the grill. Ground beef should have 15% - 20% fat. Less fat content than that and the burgers will fall apart.
When you form the burgers they should hold their shape. Put a little oil on your hands to shape the burgers.
Put the burgers in a cake pan or on a baking sheet and let them sit (in the refrigerator) a few hours before cooking. This allows the sauce to permeate the meat and give you more flavor.
When ready to cook, heat your smoker to 375* with the lid closed 10 - 15 minutes. Depending on the size of your burgers, cook 6 - 10 minutes on each side.
Only flip the burgers once or twice during cook time. DO NOT press them down during cooking or you will lose all the flavor.
If adding cheese, do this with 2 minutes of cook time left.
If doing low-carb use "sandwich slims" buns.
For true Hawaiian burger, use Kings Hawaiian rolls and condiments as desired.