I loved the Teriyaki Hamburger patties my mom made when I was little. For years, I’ve been trying to imitate not only the recipe but the method of how to cook it. A year ago, I started to create my own recipe for this while hiding some vegetables in the patties. So I went through several takes on this, some not so good. But I think I got it down with this recipe. I’m hoping next time I make it; I’m able to feed it to my nephews who do not like eating anything with color, especially green. This patty is filled with vegetables, you can experiment with whatever you have at hand, and you just have to remember to ‘hide’ the taste of it with the seasonings and sauce. The kids won’t even know they’re eating vegetables, and you should be able to get a full serving into 1-2 patties. They’re also filled with fiber with the steal cut oats. So have fun with this recipe, adding your own touches and make your kids like the veggies they eat. As time goes by, you can reduce the amount of the sauce you place in and bring out more of the flavor of the veggies. In the future, I might have different variations of this recipe (maybe making it a little healthier).
1 lb Freshly Ground Beef Steak
1 lb Freshly Ground Pork
3 eggs, scrambled
2-3 C Diced Cooked Carrots
2-3 C Fresh Baby Spinach leaves
1 Small Yellow Onion, diced
5 Cloves Garlic
¼ C Green Onions, diced
1 C Bread Crumbs + ¼ C Bread Crumbs
3 T. Milk
½ C Steal Cut Oats
½ C Aloha Shoyu
½ C Splenda Granulated Sugar
1/8 tsp Ginger Powder
1/8 tsp Ground Black Pepper
¼ tsp Kosher Salt
Oil for Frying
In a large bowl, mix in your ground beef steak and ground pork and set aside.
In a food processor, finely ground your diced carrots, baby spinach, onions, and garlic. Do it in sections and small batches. Once done add the vegetables to the meat mixture. Mix your vegetables and meat well. Mix in your green onions and set aside.
In a measuring cup, measure out ¼ C of Bread crumbs. Add 3 T of milk and mix well. Mix that into your meat mixture and set aside. Mix in your steal cut oats and make sure everything is well blended.
Add Shoyu, Sugar, Ginger Black Pepper and Salt into your meat mixture and mix well. Add the rest of the bread crumbs and your scrambled eggs and mix well. Make sure everything is combined, then cover and refrigerate for 1 hour.
Line 2 baking pans (or 1 if you plan to stack the patties) with wax paper. Take out the meat mixture and roll a ball about 2 inches in diameter, and then flatten into a patty about ½ inches thick. Place the patty on the wax paper. Repeat the process with the rest of the meat, keeping about 1 ½ to 2 inches apart from each other.
If using just 1 baking pan, once the first layer is done (around 3×4) place a wax sheet on top of that layer and continue on top of that. After everything is made, placing the pan in the freezer (no covering) for 2-3 hours or until the outside of the patties has hardened.
Slowly remove the patties from the wax paper without breaking and place into a plastic band and store in the freezer until ready to cook, doing this will help keep the shape of the patty while cooking. If the patties start to break apart, then place the pan back in the freeze and freeze for another hour.
When ready to cook, pour enough oil into a pan to fill the bottom of the pan and heat to about 375°F or until water ‘bounces’ off the oil. Place the patties, 4 at a time, into the heated pan and let look for about 5 minutes until brown. Be careful while cook to make sure the patties don’t stick and don’t break apart. Turn and brown the other side. Place on a plate lined with a paper towel to let drain when finished cooking.
Serve with rice. The patty will be soft.