Recipe
Teriyaki beef burgers with sesame sriracha mayo
Beef mince burgers with a Japanese twist — teriyaki-glazed patties, crunchy shaved cabbage and a creamy sesame sriracha mayo, all done in minutes. Serves 4.
- Serves 4
- Prep Time 15 mins
- Cooking Time
Ingredients
- Serves 4
Teriyaki sauce (Or use store bought):
Sesame miso mayonnaise:
For the burgers:
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- To make the teriyaki sauce combine all the ingredients in a small pot and reduce by half. Set aside.
- To make the mayonnaise, combine all ingredients and set aside.
- To cook the burgers, heat a large skillet or grill pan. Place sliced onions in the pan in 4 piles in the pan (if using), that you will place the meat on top of.
- Place the patties on top of the onions and press them down so the onions cook into the beef. Cook for about 2-3 minutes and then flip gently to keep the onions stacked on top and cook for 2-3 minutes on the other side.
- When almost finished begin spooning the teriyaki onto the burgers and almost basting them with the teriyaki so it sticks to them as they finish cooking.
- When finished, remove from the pan and get ready to assemble the burgers.
- Spoon the mayonnaise onto each half of the bun.
- Top with a cooked burger pattie, then stack on top a big handful of the cabbage, sprinkle with sesame seeds and then place the top bun (with some mayo) on top.
- Serve immediately.
Tips
- Shape the patties slightly bigger than your buns — they shrink as they cook, so you'll get a perfect fit.
- Cook the patties right on top of the onion rounds and press down, so the onions steam and caramelise into the beef.
- Baste the patties with teriyaki in the last minute of cooking so it clings and glazes rather than burning off.
- Make your own teriyaki if you can — a quick reduction of soy, mirin, vinegar and sugar beats most store-bought versions.