Cook's Note: When I was initially working on this
recipe, I found that the burgers were very loose because of their high
moisture content. I had problems with them falling apart on the grill
and also when cooked in a frying pan on the stove. Although Matt said he
uses wet bread in his mixture, I have changed the wet bread to soft
Recipe by Terri @ that's some good cookin'
- 1-2 slices of bread
- 1 1/2 pounds lean ground beef
- 2 tablespoons K. C. Masterpiece Honey Teriyaki Marinade + additional for topping finished burger
- 2 cloves fresh garlic, minced
- 1 egg, beaten
- salt and pepper, to taste
- Grilled pineapple slices, tomato slices, lettuce, mayonnaise, and mustard, as desired for accompaniments (Note: I used fresh, grilled pineapple slices, but canned pineapple slices can also be grilled if you prefer.)
- To make soft breadcrumbs, tear bread into small pieces and
process in food processor or blender until fine breadcrumbs are formed.
Using a pulse feature will yield the best results.
- Mix all ingredients together, including the breadcrumbs. Use your
best judgement for how much soft breadcrumbs to add. If the ground beef
seems too moist and sticky and falls apart easily while forming the
patties, add more breadcrumbs.
- Form into 6 patties. Grill, broil, or fry as desired until internal temperature reaches 160-degrees F.
- Dress burgers as desired with suggested accompaniments. Pour a
little extra honey teriyaki marinade on the hamburger for extra teriyaki