Ducks 'n a Row

Teriyaki Burger

Teriyaki Burgers "Just Like" Red Robin!

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By Sinea Pies

Don’t you love a thick, juicy burger when it first comes off the grill? Can’t wait to get your hands on it!  Whether you select a traditional burger with ketchup, mustard and pickles or something more exotic, burgers are the best way to make cooking on a Saturday SIMPLE. 

OK, now, many of you may be looking out the door at 20 inches of snow but “when there is a will there is a way!” (Or, just dream about it till the snow melts and your grill comes out of hiding.) 

You work on Saturday, you know. Sure you do. You clean. You shop. You fix things. Maybe take in a game…and you cook dinner. Not much of a day off! Let’s make it a great meal for everybody but not too much work for you!

Let’s make Teriyaki Burgers!
Have you ever eaten at Red Robin?  One of their most popular menu items is the Bonzai Burger.  This is a Bonzai Burger “Knockoff” Recipe.

Teriyaki Burgers on the Grill

Ingredients
  • Precooked bacon
  • 85 – 90% ground beef 
  • Swiss cheese
  • Teriyaki sauce in a bottle 
  • 1 can pineapple slices
  • Soy sauce
  • Salt and Pepper
  • Hamburger rolls 
    Preheat your oven to 350 degrees. This will be used to melt the cheese on the burgers at the end. 

    Warm up a skillet on  the stove, medium heat, and spray with Pam. Place pineapple rings inside and sprinkle with soy sauce.  Simmer till the juices run almost dry.  Keep on very low heat until time to serve the meal.  

    Start up the grill.

    Form hamburger patties by hand, making a ball from the ground beef about the size of a tennis or baseball.  Squish each on a plate using a sheet of waxed paper, aluminum foil or even another plate, till they are flat.  Lay the formed patties on a plate and sprinkle with salt and pepper.  Cover them on top with Teriyaki sauce. 

    Take the patties to the grill and place them on the grid, sauce-side down.  Now pour some Teriyaki sauce on the un-sauced side. (Is “unsauced” a word? It is now!) Leave them on for a while before the first turning.  Turn them a couple of times, as they cook.  
    When the juices just start to run, remove the burgers to a foil-covered baking sheet and bring indoors.  Top each with a pineapple ring, slices of precooked bacon, slice of Swiss cheese and pop in the oven to melt the cheese.  About 3-5 minutes should do it.

    Place on hamburger rolls and garnish with the extras you like.  You may want to use: Thousand Island Dressing, Ketchup, Mustard, Mayonnaise, Pickles and/or tomato slices or nothing extra at all.

    Serve with chips, fries or macaroni salad on the side.  ENJOY!

            

      Photo credit: Hamburgers on a Wooden Board by Grant Cochrane on freedigitalphotos


      Red Robin Knock Off Bonzai Burgers

      Leave a Comment

      By Sinea Pies

      Don’t you love a thick, juicy burger when it first comes off the grill? Can’t wait to get your hands on it!  Whether you select a traditional burger with ketchup, mustard and pickles or something more exotic, burgers are the best way to make cooking on a Saturday SIMPLE.  

      This Simple Saturday post is for those whose Saturday is not going to be a staycation, but a working Saturday. You clean. You shop. You work outside. Maybe take in a ballgame…and you make dinner. Let’s make it fun for the whole family but not too much work for you!

      So, let’s spotlight something exotic…
      Teriyaki Burgers
      Have you ever eaten at Red Robin?  One of their most popular menu items is the Bonzai Burger.  This is a Bonzai Burger “Knockoff” Recipe.

      Teriyaki Burgers on the Grill

      Ingredients
      85 – 90% ground beef
      Swiss cheese
      Teriyaki sauce in a bottle
      1 can pineapple slices
      Soy sauce
      Salt and Pepper
      Hamburger rolls 
        Preheat your oven to 350 degrees. This will be used to melt the cheese on the burgers at the end. 

        Warm up a skillet on  the stove, medium heat, and spray with Pam. Place pineapple rings inside and sprinkle with soy sauce.  Simmer till the juices run almost dry.  Keep on low heat until time to serve the meal.  Start up the grill.

        Form hamburger patties by hand, making a ball from the ground beef about the size of a tennis or baseball.  Squish each on a plate using a sheet of waxed paper, aluminum foil or even another plate, till they are flat.  Lay the formed patties on a plate and sprinkle with salt and pepper.  Cover them on top with Teriyaki sauce. 

        Take the patties to the grill and place them on the grid, sauce-side down.  Now pour about 2T of Teriyaki sauce on the un-sauced side. (Is “unsauced” a word? It is now!) Leave them on for a while before the first turning.  Now, turn them a couple of times, as they cook.  
        When the juices just start to run, remove the burgers to a foil-covered baking sheet and bring indoors.  Top each with a pineapple ring, slices of bacon, slice of Swiss cheese and pop in the oven to melt the cheese.  About 3 minutes should do it.

        Place on hamburger rolls and garnish with the extras you like.  You may want to use: Thousand Island Dressing, Ketchup, Mustard, Mayonnaise, Pickles and/or tomato slices or nothing extra at all.

        Serve with chips or macaroni salad on the side.  ENJOY!

                

          Photo credit: Hamburgers on a Wooden Board by Grant Cochrane on freedigitalphotos