Teriyaki Spring Onion Burgers
Inspired by techniques from Serious Eats.
Smoky beef coated in glossy teriyaki and sprinkled with Japanese seven-spice comes topped with creamy mayo, shredded cabbage and spring onion.
Always check the labels of the products you use.
Method
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Equipment
- barbecue (or griddle pan)
- small saucepan
- pastry brush
- large plate or board
- fish slice
- instant-read thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 770 kcal |
| Protein | 38 g |
| Carbohydrate | 47.1 g |
| of which sugars | 16.7 g |
| of which free sugars | 14.8 g |
| Fat | 47.2 g |
| of which saturates | 15.1 g |
| Fibre | 3.2 g |
| Salt | 5.74 g |
Protein per 100 kcal
4.9 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Teriyaki glaze
- 80 ml soy sauce
- 60 ml water
- 24 g light brown sugar about 2 tbsp
- 21 g honey about 1 tbsp
- 1 tsp finely grated fresh ginger
- 1 garlic cloves, finely grated
- 1 tsp cornflour mixed with 1 tbsp cold water
Patties
- 680 g beef chuck mince (about 20% fat)
- 6 g fine sea salt or table salt about 1 tsp
- 2 tsp shichimi togarashi (Japanese seven-spice)
- 6 spring onions, thinly sliced
To serve
- 4 soft burger buns, split
- 4 tbsp mayonnaise (Japanese-style if you have it)
- 140 g green cabbage, very finely shredded
- 1
Glaze. Simmer 80 ml soy sauce, 60 ml water, 2 tbsp light brown sugar, 1 tbsp honey, 1 tsp finely grated fresh ginger and 1 finely grated garlic clove in a small pan for 2 min, whisk in a slurry of 1 tsp cornflour mixed with 1 tbsp cold water and bubble for 1 min until glossy; cool.
- 2
Shape. Shape 680 g beef chuck mince into 4 patties about 1 cm wider than the buns with a slight dip in the centre, season with 1 tsp fine salt and 2 tsp shichimi togarashi and chill until needed.
- 3
Cook. Heat a barbecue with one hot zone (or a griddle pan over high), cook the patties over the hot side turning now and then for 5-7 min until well charred; then brush both sides with teriyaki and keep turning and brushing until 71 °C in the centre.
- 4
Finish. Lift the patties onto 140 g green cabbage very finely shredded and spread over a large plate, brush with more sauce and turn to coat in cabbage.
- 5
Toast. Toast 4 soft burger buns.
- 6
Assemble. Spread 4 tbsp mayonnaise on both halves of the buns, put half the cabbage on the bases, add patties, brush with a little more sauce, top with the rest of the cabbage, close and serve.
Storage
Cooked patties keep for 2 days refrigerated; the teriyaki glaze keeps for up to 4 days in a separate container. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
