Teriyaki Whisky Burgers

Yesterday I decided I wanted to make burgers. Yes, in October. It’s been unseasonably hot here so I figure, why not? I was going for something a bit sweet and spicy with this.

I tried making this as gluten free as possible. I used GF teriyaki and GF whisky in this recipe. Since, I only have a gluten sensitivity and not full on celiac disease I would advise caution to those with celiac who may want to try the recipe. Everything should be okay, but I would hate to make anyone sick.


Pineapple Topping

1 20 oz Can Pineapple Tidbits in Juice

1 ½ Small Onion (sliced)

½ Tbsp Onion Powder

½ Tbsp Salt

½ Tbsp Pepper

½ Tbsp butter

  • Drain half of pineapple juice out of your can before starting.
  • Add your butter to a large pan; next bring the pan to medium high heat and melt butter.
  • Add all ingredients and combine until the butter is evenly coating the pineapple topping mix.
  • Sauté until pineapples turn golden brown.

Teriyaki Whisky Burgers

1 Lb Ground Beef

1 Egg

½ Small Onion (minced)Image

1 ½ Tbsp Garlic

1 Tbsp GF Teriyaki

2 Tbsp GF Whisky

1 Tbsp Onion Powder

1 Tbsp Salt

1 Tbsp Pepper

½ Tbsp Sage

½ Tbsp Paprika

1 Tbsp Butter

Pepper Jack Cheese (optional)

  • Combine beef, egg, onion, teriyaki (I used San-J brand), whisky (I used Johnny Walker Red Label), onion powder, salt, pepper, sage, and paprika in a large mixing bowl. Combine well, package inside a large Ziploc bag, place in fridge, and let marinade overnight.
  • Next day, form your beef mix into hamburger patties.
  • Heat the butter on medium high heat in a large pan.
  • Coat your pan as evenly as possible with the butter and add two-three patties.
  • Cook until slightly charred on both sides (3 minutes each), bring burner down to medium low heat, and cover with a lid. Cook for about 8 minutes.
  • Cover burgers with desired cheese (I used pepper jack) and melt in pan.
  • Plate your burger on a large lettuce leaf and top with pineapple.


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