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Mini teriyaki pork burgers

by Nisha Thomas
Mini teriyaki pork burgers

Mini teriyaki pork burgers

PT40M

PT1H

 
 

Why not try?

I think that teriyaki sauce was the first ingredient I was introduced to from the realm of Japanese cooking. It was a sort of love-hate relationship with the slightly sweet sauce at the time, but as my palate evolved, I realised I had a soft spot for the sauce and started experimenting with it more at home. It work really well in a kale and garlic stir-fry, and the classic salmon with a teriyaki glaze is a regular at ours.

The Mizkan Honteri Mirin seasoning which I've used in this teriyaki sauce recipe is absolutely brilliant. I normally do my stir-fries with store-bought teriyaki sauce but now I'm never going near those again. I had no clue making a teriyaki sauce was this easy, and it tastes much much nicer than the supermarket ones. The delicious mirin seasoning makes this even more delectable and from my other kitchen experiments, I've learnt that this seasoning can be used in place of sugar in many savoury dishes.

You could also try a pulled pork version of these burgers using pork that is slow-cooked in the teriyaki sauce and then piled into a burger bun. The recipe below is really easy and takes no time to prepare whatsoever. I have made the exact same recipe in kebab form and served as a starter with a spicy mayo dip, it got rave reviews. So keeping the basic ingredients the same you can change the meat to beef, turkey and chicken and get a fab dish out of it. The spice from the chillies works well with the sweetness from the teriyaki sauce, but as I have mentioned in the recipe, it is rather spicy, so reduce the chillies if you are not a fan of too much heat. Personally, I made a chilli mayo with sriracha sauce to go with the burger... yes, a spice-fest all the way.

Ingredients

Metric

Imperial

1
To make the teriyaki sauce, place the soy sauce, Mirin seasoning, brown sugar, sesame oil, ginger and garlic in a small pan over a medium heat. Mix well and cook for a few minutes until the sugar has fully dissolved into the liquid
2
Stir in the cornflour, making sure there are no lumps, and bring the mixture up to a rolling boil. Simmer until the sauce is thick and smooth then remove from the heat and set aside to cool completely
3
Once cool, adjust the seasoning to taste – being careful as the salt from the soy sauce may already be enough
4
To make the burgers, place the pork mince in a large bowl with the ginger, garlic, spring onions and green chillies. Add 60g of the teriyaki sauce and season with a little salt and pepper
5
Mix together well, either using a wooden spoon or, as I did, get stuck in with your hands. Leave the mixture to marinate for 1 hour
6
Preheat the grill (or barbecue) and line a baking tray with foil with a little oil sprayed or brushed over
7
Divide the pork mixture into 10 balls and flatten out to make patties with your hands. Space out on the lined baking tray and brush over some of the remaining teriyaki sauce. Spray or drizzle over a little oil then grill for 8 minutes
8
Flip the burgers over and brush the other side with the teriyaki sauce and oil. Place back under the grill for another 7 minutes, or until fully cooked through
9
Allow to cool for a minute or so before assembling the burgers. Glaze the burgers with any leftover teriyaki sauce then layer up in the mini brioche buns with a slathering of mayonnaise, or for added heat, mayonnaise mixed with a little sriracha chilli sauce to taste
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