Teriyaki Mushroom Burger With Crisp Cabbage

Imperial May 21, 2026May 21, 2026

Quick Recipe Version (TL;DR)

Yield: 4 burgers
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Quick Ingredients

Patties: 4 beef burger patties, 6 ounces each, or 4 veggie burger patties, 4 to 5 ounces each
Buns: 4 brioche, potato, or sesame burger buns, split
Teriyaki glaze: 1/2 cup low-sodium soy sauce, 1/4 cup water, 3 tablespoons brown sugar, 2 tablespoons mirin, 1 tablespoon rice vinegar, 1 teaspoon grated fresh ginger, 1 grated garlic clove, 2 teaspoons cornstarch mixed with 1 tablespoon cold water
Mushrooms: 12 ounces cremini or shiitake mushrooms, sliced; 1 tablespoon neutral oil; 1 teaspoon toasted sesame oil; 1/4 teaspoon kosher salt; 1/4 teaspoon black pepper
Cabbage topping: 2 cups finely shredded green or napa cabbage, 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, 1/4 teaspoon kosher salt
Finishing: 3 scallions, thinly sliced; 2 teaspoons toasted sesame seeds; 1/4 cup mayonnaise or Japanese-style mayonnaise, optional

Do This

1. Simmer soy sauce, water, brown sugar, mirin, rice vinegar, ginger, and garlic for 3 minutes; whisk in cornstarch slurry and cook 1 to 2 minutes until glossy.
2. Toss shredded cabbage with rice vinegar, toasted sesame oil, and salt; chill while you cook.
3. Sauté mushrooms in oil over medium-high heat for 7 to 9 minutes until browned; season with sesame oil, salt, and pepper.
4. Cook beef patties to 160 degrees F, or veggie patties according to package directions, usually 4 to 5 minutes per side.
5. Brush patties generously with teriyaki glaze during the final 1 minute of cooking, flipping once to lacquer both sides.
6. Toast buns cut-side down for 1 to 2 minutes until golden.
7. Assemble with mayonnaise, cabbage, glazed patty, mushrooms, scallions, sesame seeds, and extra teriyaki glaze.

Why You’ll Love This Recipe

Big savory-sweet flavor: The homemade teriyaki glaze is glossy, garlicky, gingery, and perfectly balanced with a little tang.
Works with beef or veggie patties: Use juicy beef burgers or your favorite plant-based patties without changing the toppings or glaze.
Great texture in every bite: Crisp cabbage, tender browned mushrooms, soft buns, scallions, and sesame seeds make the burger feel layered and fresh.
Weeknight-friendly: Everything comes together in about 40 minutes with simple ingredients and stovetop cooking.

Grocery List

Produce: Cremini or shiitake mushrooms, green or napa cabbage, scallions, fresh ginger, garlic
Dairy: None required
Pantry: Low-sodium soy sauce, brown sugar, mirin, rice vinegar, cornstarch, neutral oil, toasted sesame oil, kosher salt, black pepper, toasted sesame seeds, mayonnaise or Japanese-style mayonnaise, burger buns
Meat or Vegetarian Protein: Ground beef patties or veggie burger patties

Full Ingredients

For the Teriyaki Glaze

1/2 cup low-sodium soy sauce
1/4 cup water
3 tablespoons packed light brown sugar
2 tablespoons mirin
1 tablespoon rice vinegar
1 teaspoon finely grated fresh ginger
1 large garlic clove, finely grated or minced
2 teaspoons cornstarch
1 tablespoon cold water, for the cornstarch slurry

For the Patties

4 beef burger patties, 6 ounces each and about 3/4 inch thick, or 4 veggie burger patties, 4 to 5 ounces each
1/2 teaspoon kosher salt, for beef patties only
1/2 teaspoon freshly ground black pepper, for beef patties only
1 tablespoon neutral oil, such as avocado, canola, or vegetable oil, for the skillet

For the Sautéed Mushrooms

12 ounces cremini mushrooms, shiitake mushrooms, or a mix, cleaned and sliced 1/4 inch thick
1 tablespoon neutral oil
1 teaspoon toasted sesame oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

For the Crisp Cabbage

2 cups finely shredded green cabbage or napa cabbage
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
1/4 teaspoon kosher salt
1/2 teaspoon sugar, optional, for a slightly sweeter slaw-style topping

For Assembly

4 brioche, potato, or sesame burger buns, split
1/4 cup mayonnaise or Japanese-style mayonnaise, optional
3 scallions, thinly sliced on the diagonal
2 teaspoons toasted sesame seeds
Extra teriyaki glaze, for spooning over the burgers

Teriyaki Mushroom Burger With Crisp Cabbage – Closeup

Step-by-Step Instructions

Step 1: Make the teriyaki glaze

In a small saucepan, combine 1/2 cup low-sodium soy sauce, 1/4 cup water, 3 tablespoons brown sugar, 2 tablespoons mirin, 1 tablespoon rice vinegar, 1 teaspoon grated ginger, and 1 grated garlic clove. Set the pan over medium heat and bring the mixture to a gentle simmer, stirring often to dissolve the sugar. Simmer for 3 minutes.

In a small bowl, stir together 2 teaspoons cornstarch and 1 tablespoon cold water until smooth. Whisk the slurry into the simmering sauce. Cook for 1 to 2 minutes, whisking constantly, until the glaze looks shiny and lightly thickened. It should coat the back of a spoon but still be brushable. Remove from the heat and set aside.

Step 2: Prepare the crisp cabbage topping

Place 2 cups finely shredded cabbage in a medium bowl. Add 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, 1/4 teaspoon kosher salt, and 1/2 teaspoon sugar if using. Toss well with tongs or clean hands until the cabbage is evenly coated. Let it sit for at least 10 minutes while you cook the rest of the burger components. This short rest lightly seasons the cabbage while keeping it crisp and refreshing.

Step 3: Sauté the mushrooms until deeply browned

Heat 1 tablespoon neutral oil in a large skillet over medium-high heat until shimmering. Add the sliced mushrooms in an even layer. Cook without stirring for 2 minutes so they can brown, then continue cooking for 5 to 7 minutes, stirring occasionally, until the mushrooms are tender and their moisture has cooked off.

Stir in 1 teaspoon toasted sesame oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook for 30 seconds more, then transfer the mushrooms to a plate. Wipe out the skillet if needed before cooking the patties.

Step 4: Season and cook the patties

If using beef patties, season both sides with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper total. Heat 1 tablespoon neutral oil in the skillet over medium-high heat. Add the patties and cook for 3 to 4 minutes on the first side, then flip and cook for another 3 to 4 minutes, or until the internal temperature reaches 160 degrees F on an instant-read thermometer.

If using veggie patties, cook according to the package directions, usually 4 to 5 minutes per side over medium heat. If the patties brown too quickly, reduce the heat to medium-low so the centers heat through properly.

Step 5: Glaze the patties with teriyaki

During the final 1 minute of cooking, brush the top of each patty generously with teriyaki glaze. Flip carefully, brush the second side, and cook for 30 seconds. Flip once more if desired and brush again for an extra glossy finish. The glaze should cling to the patty and look lacquered, but do not cook it too long or the sugars may scorch.

Step 6: Toast the buns

While the patties rest for 2 minutes, place the split buns cut-side down in a dry skillet or on a griddle over medium heat. Toast for 1 to 2 minutes, until the cut sides are lightly golden and warm. Toasting helps the buns hold up to the juicy mushrooms, glaze, and cabbage.

Step 7: Assemble the teriyaki mushroom burgers

Spread about 1 tablespoon mayonnaise on the bottom half of each bun, if using. Add a small handful of crisp cabbage, then place a teriyaki-glazed patty on top. Spoon the sautéed mushrooms over each patty, followed by sliced scallions and a sprinkle of toasted sesame seeds. Drizzle each burger with 1 to 2 teaspoons extra teriyaki glaze, then close with the top bun. Serve immediately while the patties are hot, the glaze is glossy, and the cabbage is still crisp.

Pro Tips

Do not crowd the mushrooms: If your skillet is small, cook the mushrooms in two batches. Crowding makes them steam instead of brown.
Use low-sodium soy sauce: Teriyaki reduces slightly as it cooks, so low-sodium soy sauce keeps the glaze balanced rather than overly salty.
Brush glaze at the end: Teriyaki contains sugar, which can burn if added too early. Glaze the patties during the final minute for shine and flavor without scorching.
Shred cabbage thinly: Thin cabbage gives you crunch without making the burger bulky or hard to bite.
Rest beef patties briefly: A 2-minute rest helps the juices settle before you stack the burger.

Variations

Spicy Teriyaki Mushroom Burger: Stir 1 to 2 teaspoons sriracha, chili crisp, or sambal oelek into the finished teriyaki glaze before brushing the patties.
Pineapple Teriyaki Burger: Add 4 grilled pineapple rings to the burgers for a sweet, juicy, tropical-style version that pairs beautifully with the mushrooms and cabbage.
Extra Veggie Version: Use plant-based burger patties and vegan mayonnaise, then add sliced avocado for richness.

Storage & Make-Ahead

The teriyaki glaze can be made up to 5 days ahead and stored in an airtight container in the refrigerator. Rewarm gently in a small saucepan over low heat or microwave in 10-second bursts, stirring between each burst. The cabbage topping can be prepared up to 4 hours ahead; keep it covered and chilled so it stays crisp. Sautéed mushrooms can be refrigerated for up to 3 days and reheated in a skillet over medium heat for 2 to 3 minutes.

Cooked beef or veggie patties can be stored separately in an airtight container in the refrigerator for up to 3 days. Reheat beef patties in a covered skillet over medium-low heat until they reach 165 degrees F, adding a spoonful of glaze near the end. For best texture, assemble burgers only right before serving; fully assembled burgers do not store well because the buns soften.

Nutrition (per serving)