Black Bean Teriyaki Burgers

Well, I did it. I finally made vegetarian burgers using black beans. And you know, they weren’t just OK, they were great! The patties held up, stayed moist, and had a nice little kick to them. A little sweetness from pineapple rings and teriyaki, plus the crunchiness of red onion finished off the deal just perfectly.
black-bean-teriyaki-burgersI’m going to fit black bean teriyaki burgers into my regular menu more and more. And I can see myself trying other variations. I’ll skip the teriyaki and pineapple and add smoky BBQ sauce for a great southwestern black bean burger. Or maybe substitute coleslaw and vegetarian chili! Now we’re talking!

Also try my lean apple maple turkey burger.

Black Bean Teriyaki Burgers

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings

Ingredients

  • 2 15 ounce cans black beans, drained, rinsed, divided
  • 1/2 medium red onion diced, plus a few slices for topping
  • 1 tablespoon minced garlic
  • 2 tablespoon parsley chopped
  • 2 tablespoons cilantro chopped
  • 1 egg whisked
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon seasoned salt OR salt and pepper to taste
  • 1 cup plain breadcrumbs you may need less
  • Olive oil
  • 4 sesame seed burger buns
  • 1/2 cup teriyaki sauce
  • Sliced pineapple
  • A few slices red onion

Instructions

  • Combine 1 can of the drained beans, garlic, parsley, cilantro and diced red onion in a large bowl.
  • Transfer to a food processer and pulse until the mixture is pureed. It does not need to be smooth, a few chunks are fine.
  • Return the mixture to the bowl and add the remaining beans, the egg, red pepper flakes and seasoned salt.
  • Combine the mixture using your hands. You want it to be firm enough to form patties, so add breadcrumbs, a little at a time, mixing well until you get the right consistency.
  • Divide the mixture into 4 parts and form into patties.
  • Fire up your grill or a large skillet over medium-high heat.
  • Lightly brush both sides of the patties with the oil. Place on the grill and cook 4-5 minutes or until a nice char is formed.
  • Flip and cook the other side 4-5 minutes or until a nice char is formed.
  • Remove from the grill.
  • Serve on buns, topped with teriyaki sauce, pineapple and red onion slices.

Fiery Teriyaki Ground Beef Jerky on the Nesco Snackmaster Pro

I love making jerky on my dehydrator. I’ve been using ground top round for my ground beef jerky, but any lean ground meat will work. This fiery Teriyaki ground beef jerky on the Nesco Snackmaster Pro combines two of my favorite things: a nice tangy Teriyaki flavor and heat. I love a little kick to my jerky, and this has it. Not overwhelmingly hot, just enjoyable It is definitely one of my favorite jerky seasonings. The meat has the perfect ‘bite’, just a little tug.

Fiery Teriyaki Ground Beef Jerky on the Nesco Snackmaster ProMake sure you rotate your trays every 2 hours or so when making fiery Teriyaki ground beef jerky on the Nesco Snackmaster Pro. The bottom trays will not dry as quickly as those on top. Rotating the trays will give you nice, even drying and perfect jerky on every level.

Also try my mandarin teriyaki jerky.

Check out my guide to using the Nesco Snackmaster Pro. You will be making fantastic jerky at home in no time at all!

Sweet BBQ Ground Beef Jerky on the Nesco Snackmaster Pro

This recipe is for starting with 1 pound of meat. You'll end up with about 1/2 pound in the end. You can easily double/triple/etc this recipe for large quantities of meat, however 5-6 pounds is about all you can fit onto a Nescao Snackmaster Pro fitted with 12 trays (the unit comes with 5).
Course Dehydrator
Cuisine Jerky
Prep Time 8 hours
Cook Time 6 hours
Total Time 14 hours
Servings 1 /2 pound
Author Mike

Ingredients

Instructions

  • NOTE: The package for the Eastman Outdoors jerky seasoning states that it makes up to 5 pounds of jerky. I personally feel that the flavor is too mellow, so I use just about an entire package for 1 pound of jerky. I end up with a little left over seasoning, which I store in a labelled air-tight container. I'll eventually mix it with more seasoning. I think I can get 3 pounds of well-seasoning jerky out of two packages of Eastman Outdoors mix.
  • Place beef in a resealable bag or container.
  • In a small bowl whisk together the seasoning, curing salt and water. Pour over the meat and seal. Shake to coat.
  • Refrigerate the meat for up to 8 hours, shaking or massaging every hour or so to get the marinade distributed and absorbed evenly.
  • Remove meat from the marinade and add to a jerky gun. Squeeze out onto Nesco trays. Do not overlap meat.
  • Add the dehydrator top, set to maximum temperature setting and dehydrate for 5 hours, rotating the trays (bottom to top) every 2 hours or so.
  • To test for doneness remove a piece and let cool slightly. Try to bend the meat. If it gives and starts to tear at the bend it is done. If it bends without tearing return to the dehydrator and let it run another 15 minutes and test again. If the meat is crunchy it is overdone but still good. It's really personal preference as to how you like your jerky. Soft, chewy, crunchy. There's no wrong here.
  • Let cool before storing in an airtight container.

Teriyaki Jerky

After making homemade bacon on my Weber Smokey Mountain smoker, I figured the next logical thing to try would be making homemade jerky. The curing process for jerky is similar in ways to curing bacon, but it doesn’t take as long. The smoking process is different, since the jerky needs to dry out on the smoker.

The end result was fantastic. This Teriyaki jerky has great Asian-inspired flavor. The meat was tender, with a little bit of tug, as you’d expect from jerky. We loved it. Everyone loved it.
Teriyaki JerkyThe most important things to keep in mind when making jerky is to start with a lean cut of meat (I used a lean top round), sliced super thin, and smoke at a fairly low temperature, 150 – 175 F.

I lit just a handful of charcoal using my charcoal chimney. The easiest way to do that is to turn the chimney upside down, putting the charcoal where you’d normally put newspaper, and putting newspaper where you’d normally put charcoal. I put just enough unlit charcoal in the bottom of the WSM to cover the bottom grate.

To make slicing the beef easier, I sat it in the freezer for about 30 minutes first. Then I used a very sharp knife to get very thin slices.

To fit as much jerky on my Weber Smokey Mountain as I could, I suspended the meat on skewers. I was able to fit 3 pounds of jerky on my 18″ cooker (I made two different flavors). I could’ve probably fit 5 or so pounds on without any trouble.

Jerky on the Weber Smokey MountainAlso check out my black pepper jerky. It has a really great peppery bite to it, with a little heat.

Teriyaki Jerky

Course Appetizer
Prep Time 2 days
Cook Time 6 hours
Total Time 2 days 6 hours
Servings 2 1/2 pounds
Author Mike

Ingredients

  • 5 pounds lean beef sliced very thin
  • 10 ounces soy sauce
  • 4 ounces Worcestershire sauce
  • 2 tablespoon chopped garlic
  • 2 teaspoons freshly ground black pepper
  • 1/2 cup brown sugar
  • 1/2 teaspoon dried ginger
  • 1 teaspoon onion powder
  • 2 teaspoons or more, but use sparingly sesame oil
  • 1 teaspoon Pink Cure #1

Instructions

  • Note: Freeze the meat for at least 30 minutes to make slicing easier.
  • Whisk together the remaining ingredients.
  • Place the meat in a large resealable baggie or container. Add the marinade. Stir to coat well.
  • Refrigerate for 2 days, stirring occasionally to make sure the meat gets well coated.
  • Fire up your smoker for cooking 150 - 175 F. Use a light wood, such as apple or pecan.
  • Shaking off any excess marinade. Place the meat on paper towels (use lots of them) and pat dry.
  • Place meat on the smoker (I skewered ours so I could hang it, see the picture above) and smoke for 5-6 hours or until the meat is dry.
  • Let cool for an hour before devouring.

Buffalo Wild Wings Teriyaki Wings

Oh sure, I love spicy, hot chicken wings. But I’m also a big fan of more savory wings. In fact, the teriyaki wings at Buffalo Wild Wings are Anita and my favorite. We always order them (though Anita often opts for the boneless wings while I go for the bone-in versions).

Buffalo Wild Wings Teriyaki WingsBuffalo Wild Wings (of course) sells their sauces in their stores. They’re quite reasonably priced, and when you order 3 (or in my case, a lot more than 3) you can get them in this fancy carrying box. I think all of their flavors are available to go, except the current ‘special’ sauce, which is unfortunate because the flavor-of-the-month not too long ago was a crazy good chipotle cherry sting sauce. I’d drink that stuff with a straw.

Buffalo Wild Wings Sauces 1These wings came out perfectly crunchy and covered in just enough teriyaki sauce. They disappeared very quickly. Also try my Buffalo Wild Wings Honey BBQ wings.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.
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Buffalo Wild Wings Teriyaki Wings

Course Appetizer
Cuisine American
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 4 -8 servings
Author Mike

Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon paprika
  • 3-4 pounds chicken wings separated
  • Oil for frying
  • Buffalo Wild Wings Teriyaki sauce

Instructions

  • Combine flour, salt, cayenne pepper, and paprika in bowl. Divide in half and reserve one half of the mixture.
  • Coat chicken pieces in half of the mixture and refrigerate for 1 hour.
  • Coat chicken in leftover flour mixture. Shake off any excess.
  • Working in batches, cook wings using the Deep Fryer method.
  • Place wings in a large bowl. Drizzle with desired amount of sauce and toss gently to coat. Serve.

Teriyaki Wings Version 2.0

Like our other favorite version of teriyaki wings, our Teriyaki wings version 2.0 disappeared in no time at all. The sauce is a little sweet and sticky yummy. If I’m in a spicy-wings mood I add a bit of red pepper flake to the sauce. If i’m in a very-spicy-wings mood I’ll add hot sauce, Sriracha or hot chili paste.

Teriyaki Wings Version 2.0I cook my wings on my Char-Broil The Big Easy TRU-Infrared Oil-less Turkey Fryer using the Wingin’ator 3000 modification, but you can grill them or cook them in the oven and they’ll come out just fine.

My first version of Teriyaki wings are just as great.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Teriyaki Wings Version 2.0

Course Main
Cuisine American
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 4 -8 servings
Author Mike

Ingredients

Instructions

Teriyaki Wing Sauce

This Teriyaki wing sauce is a great dipping sauce for chicken wings. Or toss your wings in the sauce just before serving. This is a slightly sweeter sauce than our other Teriyaki sauce. For some kick, add some red pepper flake. Or for more heat, add Sriracha or hot chili sauce.

Teriyaki Wing SauceClick here to see the fantastic chicken wings we made using this Teriyaki wing sauce. I cook a LOT of different flavors of chicken wings, from Asian-inspired, to southwestern.

Also try my tingle wings.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Teriyaki Wing Sauce Version 2.0

Course Sauce
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 1 cup fresh pineapple minced (You can substitute a 20 ounce can minced pineapple)
  • 1/2 cup soy sauce
  • 1/4 cup Mirin
  • 1 ” knob fresh ginger minced
  • 2 cloves garlic minced
  • 1/4 cup brown sugar
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1 teaspoon or more red pepper flake, optional

Instructions

  • Place the pineapple, soy sauce, Mirin, ginger, garlic, sugar, vinegar and sesame oil into a blender.
  • Blend until well combined and smooth. Blend more for a thinner sauce or leave it a bit chunky for a thicker sauce.
  • Transfer to a sauce pan over medium heat. Bring to a boil then reduce heat to a simmer.
  • Add cornstarch to a small bowl or cup. Add in the water and stir until smooth. (I used a fork).
  • Whisk in the cornstarch mixture until it thickens.
  • Add red pepper flake, if desired, to taste.
  • Remove from heat and let cool slightly before using.
  • Toss your wings in the sauce just before serving. Reserve some sauce for dipping if desired.

Grilled Teriyaki Pork Kabobs

My goodness, these grilled Teriyaki pork kabobs came out tasty! Just the perfect teriyaki flavor.. yummy! I can stop my search for the perfect teriyaki marinade and basting sauce now because this is the one! The marinade isn’t just great on pork, either. Cubes of chicken or steak are fantastic too, so feel free to mix it up. You can also add other vegetables, such as broccoli.Grilled Teriyaki Pork Kabobs

If you don’t have a grill, just cook the meat and veggies in a wok. You can also stir-fry them in a large skillet. Serve the grilled Teriyaki pork kabobs with reserved marinade for drizzling over rice as a sauce.

Also try my grilled Teriyaki chicken fried rice.

Grilled Teriyaki Pork Kabobs

Course Main
Cuisine Asian
Prep Time 15 minutes
Cook Time 3 hours 3 minutes
Total Time 3 hours 18 minutes
Servings 4 -6

Ingredients

For the marinade

  • 3 tablespoons soy sauce
  • 3 tablespoons olive oil
  • 1 clove garlic minced
  • 1/2 teaspoon crushed red pepper flakes
  • Salt and freshly ground pepper
  • 1 boneless pork tenderloin they usually come 2 to a package, cut into bite-sized cubes

For the basting sauce

  • 1 14.5 ounce can beef broth
  • 2 tablespoons cornstarch
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 2 cloves garlic minced
  • 1/4 teaspoon ground ginger

For the kabobs

  • Bamboo skewers soaked in water for at least an hour
  • Pork tenderloin cubes
  • Mushrooms
  • Sweet onion cut into wedges
  • Medium fresh pineapple cut into bite-sized cubes

Instructions

  • Combine all of the marinade ingredients. Add pork and place into a large resealable baggie or container and refrigerate for at least 3 hours.
  • Prepare the basting sauce by combining all ingredients in a saucepan over medium heat. Bring to a boil, then reduce heat to a simmer and simmer for 5 minutes. Remove from heat.
  • Set up your grill for indirect and direct cooking.
  • Thread meat and vegetables onto skewers. I like to keep my ingredients separate (some people don't like mushrooms, or some ingredients may need a little longer to cook), but feel free to alternative them on a single skewer.
  • Sear over direct heat then move to indirect heat and cook until the pork reaches 150 F, turning and basting with the basting sauce often.

Notes

If you don't have a grill, just cook the meat and veggies in a wok. Serve with reserved marinade for drizzling over rice as a sauce.

Grilled Teriyaki Chicken Fried Rice

What is it about fried rice that makes it soooo good? I think it’s the peas. And the green onions. Oh, and definitely the egg.Grilled Teriyaki Chicken Fried Rice

Instead of the ‘usual’ cooked chicken, we grilled some marinated Teriyaki chicken that came out absolutely fantastic. It is the same marinade we used on some grilled Teriyaki pork kabobs the other night. It is definitely our favorite.

Also try my grilled Teriyaki pork kabobs.

Grilled Teriyaki Chicken Fried Rice

Course Main
Prep Time 3 hours 20 minutes
Cook Time 20 minutes
Total Time 3 hours 40 minutes
Servings 4
Author Mike

Ingredients

For the marinade

  • 3 tablespoons soy sauce
  • 3 tablespoons olive oil
  • 1 clove garlic minced
  • 1/2 teaspoon crushed red pepper flakes
  • Salt and freshly ground pepper
  • 1 1/2 pounds chicken tenderloins or breasts cut into bite-sized pieces

For the fried rice

  • 3/4 cup white onion minced
  • 2 1/2 tablespoons oil
  • 1 egg lightly beaten
  • 3 drops light soy sauce
  • 3 drops sesame oil
  • 1/2 cup carrot shredded
  • 1/2 cup frozen peas thawed
  • 4 cups cold cooked rice
  • 4 green onions chopped
  • 2 cups bean sprouts
  • 2 tablespoons light soy sauce

Instructions

For the chicken

  • Combine all of the marinade ingredients. Place into a large resealable baggie or container and refrigerate for at least 3 hours.
  • Set up your grill for indirect and direct cooking.
  • Thread meat and vegetables onto skewers.
  • Sear over direct heat then move to indirect heat and cook until the chicken reaches 165 F. Remove and cover with foil while making the fried rice.

For the fried rice

  • Heat 1 tablespoon of oil in a wok or large skillet.
  • Add the onion and stir-fry until they brown, 8-10 minutes. Remove.
  • Allow wok to cool slightly.
  • In a small cup, mix the egg with the 3 drops of soy and sesame oil.
  • Add 1/2 tablespoon of oil to the wok, coating well.
  • Add the egg mixture and quickly swirly it around. Once it puffs flip the egg. Remove from wok to a plate and chop.
  • Heat 1 tablespoon oil in the wok. Add the carrots, peas, and cooked onion and stir-fry for 2 minutes.
  • Add rice, green onions, and bean sprouts, tossing to mix well, and stir-fry for 3 more minutes.
  • Add 2 tablespoons of light soy sauce and the egg to the wok and fold to incorporate;
  • Remove from heat.
  • Serve rice topped with chicken.

Teriyaki Wings

Man, these teriyaki wings were so good. They disappeared in no time at all. It’s amazing the great flavors you can get with so few ingredients and in no time at all. You can’t beat these wings.Teriyaki WingsI used my Char-Broil The Big Easy TRU-Infrared Oil-less Turkey Fryer to cook Teriyaki wings, but you can use a regular grill or even bake them in the oven. I prefer using my Big Easy using the Wingin’ator 3000 because, well, it’s easy and everything comes out soooo tasty!

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Teriyaki Wings

Course Main
Cuisine American
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 4 -8 servings
Author Mike

Ingredients

Instructions

Teriyaki Wing Sauce

This teriyaki wing sauce is a great dipping sauce for chicken wings. Or toss your wings in the sauce just before serving.

Teriyaki WingsClick here to see our teriyaki wings recipe.

Teriyaki Wing Sauce

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Author Mike

Ingredients

  • 1/2 cup soy sauce
  • 1/4 cup fresh lime juice
  • 2 cloves garlic minced
  • 4 tablespoons brown sugar
  • 1 teaspoons onion powder
  • 4 teaspoons cornstarch
  • 4 tablespoons water

Instructions

  • Place all ingredients except the cornstarch and water in a small sauce pan over medium high heat. Stir.
  • In a small bowl or cup, whisk together the cornstarch and water. Slowly pour into the pan, whisking as you go.
  • Bring to a simmer and continue simmering, stirring often, until thickened.