480g ground beef (20% fat), divided into 4 portions
4 soft white buns or milk buns
Iceberg lettuce, very finely shredded
Japanese mayonnaise (Kewpie preferred)
Neutral oil, for cooking
Salt
6 tbsp soy sauce
4 tbsp mirin
3 tbsp sugar (white or light brown)
2 tsp sake or water
1 tsp cornflour
2 tbsp water (for cornflour slurry)
Directions
Preheat your Blackstone to medium heat and lightly oil the surface.
Divide the ground beef into 4 equal portions (about 120g each). Gently shape into thick patties without overworking the meat, then season both sides lightly with salt.
In a small pan, combine soy sauce, mirin, sugar, and sake. Simmer over low heat for 2 to 3 minutes.
Mix the cornflour with water to create a slurry, then stir it into the sauce. Cook until the sauce becomes thick, glossy, and slightly sticky. Remove from heat and set aside.
Place the patties on the griddle and cook for 3 to 4 minutes. Flip and cook for another 3 minutes, or until fully cooked.
Spoon the teriyaki sauce over the patties while they are still on the griddle. Flip once more to coat both sides and let the sauce caramelize slightly.
Lightly toast the buns on the griddle if desired.
Assemble the burgers by spreading a small amount of teriyaki sauce on the bottom bun, adding shredded lettuce, placing the glazed patty on top, and drizzling with Japanese mayonnaise.
Add the top bun, press lightly, and serve immediately.
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