Teriyaki Burger excerpted from Burgers: 60 tasty recipes for perfect patties, from beef to bean
Discover an endless array of burgers, both meat and plant-based, in this exciting collection of the world’s most popular fast-food dish.
Whether you are after the biggest, meatiest tower or a light and delicious vegan number made with fresh nutritious sauces, find your perfect patty right here in these pages. Serve the simpler recipes for weeknight family dinners, slinky sliders are perfect for entertaining friends, and you could even use the best gourmet recipe to woo someone special. There is a burger here to suit every occasion, taste, craving, and dietary requirement.
Break away from the standard cheese and bacon topping and seek out all manner of new flavors and toppings. Mouth-watering recipes to try in this book include Classic Restaurant Burgers with Bacon, Cheese and Pickles; Mexican Burgers with Homemade Guacamole and Fresh Tomato Salsa; Lamb and Feta Burgers with Homemade Tzatziki; Root Veggie Burgers with Fresh Guacamole; Pork and Caramelized Apple Sliders; and Beef Sliders with Mozzarella Pearl Centres in Mini Ciabatta.
Teriyaki Burger
Affectionately known as ‘teri burgers’, these are Hawai‘i’s take on this American classic. The teri sauce gives these burgers a sweet, sticky quality and helps to keep the meat moist and extra succulent. Although frying is the suggested cooking method here, they are arguably even better cooked on the barbecue or grilled/broiled.
450 g/1 lb. minced/ground steak
1 bunch spring onions/scallions, finely sliced (white and green parts)
1 tsp finely chopped fresh ginger
1 tsp finely chopped garlic
¼ tsp freshly ground black pepper
¼ tsp sea salt
2½ tbsp teriyaki sauce
10 g/¼ cup panko breadcrumbs
1 tbsp toasted sesame seeds
2 tbsp vegetable oil
To serve
4 burger buns, halved and warmed (brioche buns work well)
thinly sliced red onion, lettuce and tomato
your favourite ketchup (see pages 110–111)
your favourite pickles (see page 124)
MAKES 4
Place the steak in a large bowl with the spring onions, ginger, garlic, pepper, salt, teriyaki sauce, panko breadcrumbs and sesame seeds. Mix together well. Divide the mixture into four burgers and shape into round patties, approx. 2.5 cm/1 inch thick.
Heat the oil in a heavy-based frying pan/skillet over medium-high heat. Fry the burgers for about 4 minutes on each side, or for a little longer if you prefer your burger well-done.
Serve each burger in a warm bun with thinly sliced red onion, lettuce and tomato. Serve with ketcup on the side, along with your favourite pickles.
Tip: For an extra tropical twist, try topping each of your burgers with a grilled/broiled pineapple ring.
Recipe reprinted with permission from Ryland Peters & Small..