So summer screams for one thing and one thing only… BBQs! But sadly Dr W and I don’t have easy access to a BBQ these days, but with the sunshine we couldn’t resist making these Teriyaki Burgers with the help of Yutaka.
I fancied creating something a bit different when I made these Teriyaki Burgers. After some googling I realised that Teriyaki sauce is incredibly easy to make. There were quite a lot of variation between additions to the sauce, but the staple ingredients are soy sauce, sugar and mirin. I haven’t added garlic, ginger or chilli into mine but you could.
We used products from Yuktaka to make our sauce and burgers. Yutaka means ‘good harvest’ in Japanese and they aim to create authentic Japanese food products made in the traditional way. Their ethos ensures their products are of the highest quality and feature a lot less additives compared with other brands on the market. We really love the fact that we can recreate some of our favourite Japanese dishes with their products and also experiment! There’s a cheeky splodge of Wasabi mayo in these burgers too!
- 1 small red onion, finely chopped
- 2 crushed fat garlic cloves
- 500g lean minced beef
- 2 tbsp Yutaka Panko breadcrumbs
- 1 tbsp Yutaka Miso sauce
- 1 tbsp Yutaka Yakiniku sauce or you could use BBQ
- Salt & pepper
- 1/4 cup of Yutaka Soy Sauce
- 1/4 cup of Brown sugar
- 2 tbsp Honey
- 1 tsp Sesame oil
- 3 tbsp Yutaka Mirin
- 1/4 cup of water mixed with 1 tbsp plain flour
- Baby gem lettuce leaves
- Brioche burger buns
- 3 tbsp Mayonnaise mixed with 1 tsp Yutaka Wasabi paste
- Homemade Teryaki Sauce (recipe above)
- Cooked and peeled king prawns
- Place onions, garlic, breadcrumbs, meat, sauces and salt and pepper in a food processor until combined. With wet hands shape 4-6 burgers, cover and chill.
- When ready to get going, get some fries in the oven so they'll be ready when you're done.
- Place burgers in a pan until cooked (flip once - 6 minutes either side on a medium heat).
- Whilst cooking combine the Teriyaki sauce ingredients in a pan and cook until thick, leave on the side to cool slightly.
- Cut burger buns in the toaster until lightly toasted. Mix mayonnaise with Wasabi paste.
- Now stack - on half of the bun place baby gem leaves, the Teryaki sauce, then the burger.
- Spread the Wasabi mayonnaise on the other bun and put the lid on the burger.
- Put the skewer through the burger with a few prawns (or just put the prawns straight in there if you're not being showy like me!)
- Serve with fries and extra Teryaki sauce for dipping!
- Do not press down on burgers whilst cooking - this is essential if you do not want tough burgers!
- These will be perfect for a summer BBQ - get those coals ready!
The burgers were juicy, we used a mixture of (60/40) lean and not so lean mince. My usual message is please don’t press down on your burger whilst cooking! The sauce is a sticky and aromatic, but the wasabi mayo adds an incredible kick that just lifts the dish. Also adding miso and BBQ sauces into the burger itself give it a good juiciness. Dr W says “10/10 please make again” – he is my harshest critic so we know he likes it if he says this!
Have you made your own Teriyaki sauce before? Would you give my Teriyaki Burgers a go? Let me know in the comments,
P.S. Thanks to Yutaka for the samples to try out. As ever all words, photos and opinions my own.