Homemade Teriyaki Beef Burgers
Fresh Arugula
Elevate your burger game with these homemade teriyaki beef burgers, featuring soft sesame-crusted buns, savory glazed beef, and peppery arugula.
There is something uniquely satisfying about combining the structured, fluffy texture of a bakery-style bun with the rich, umami depth of Japanese-inspired teriyaki. These burgers balance the sweetness of the teriyaki sauce with the sharp, peppery bite of fresh arugula and the creaminess of melted cheese. It is a harmonious approach that transforms the classic burger into a sophisticated, flavor-forward meal perfect for a gourmet weekend lunch.
Ingredients
- 300 g bread flour
- 15 g milk powder
- 20 g sugar
- 4 g yeast
- 1 egg
- 160 ml milk
- 20 g butter
- 3 g salt
- 200 g beef (thinly sliced)
- 1/2 onion (sliced)
- 4 slices cheese
- 50 g arugula
- 2 tbsp teriyaki sauce
- 1 tbsp water
- to taste white sesame seeds
Instructions
- 1Prepare the Dough Ingredients
In a stand mixer bowl, combine bread flour, milk powder, sugar, yeast, egg, and milk. These ingredients form the foundation for the soft burger buns.
Tip: Ensure the milk is at room temperature to help the yeast activate properly. - 2Incorporate Butter and Salt
Once the initial dough has been kneaded, add the butter and a pinch of salt to the bowl. Continue kneading to integrate these fats and flavorings into the dough structure.
Tip: Adding the butter after the initial mixing helps develop a better gluten structure for fluffier buns. - 3Check for Windowpane Stage
Take a small portion of the kneaded dough and gently stretch it out between your fingers. If it stretches into a thin, translucent film without breaking, it has reached the windowpane stage, indicating the gluten is well-developed.
Tip: If the dough tears easily, it needs a few more minutes of kneading. - 4Divide the Dough
Remove the proofed dough from the bowl and use a bench scraper to divide it into eight equal portions. This ensures that all your burger buns will bake evenly.
Tip: Use a kitchen scale for precise portioning if you want perfectly uniform buns. - 5Shape the Buns
Take each divided portion of dough and gently tuck the edges underneath, rolling it against the counter to create a smooth, tight round ball. Place the shaped balls on a baking sheet to prepare for the final proofing.
Tip: Creating a taut surface on the dough balls will help the buns rise evenly during baking. - 6Egg Wash and Sesame Garnish
After the buns have proofed, lightly brush the tops with an egg wash. Sprinkle a generous amount of white sesame seeds over the egg-washed surface to add flavor and a professional finish.
Tip: Brush gently so you do not deflate the proofed dough.
