Teriyaki Beef Burgers with Sesame Sriracha Mayo
Teriyaki Beef Burgers with Sesame Sriracha Mayo
Australian Beef
4
15 minutes
15 minutes
Sweet, sticky and packed with flavour, these Teriyaki Beef Burgers put a delicious Japanese-inspired twist on a classic family favourite. Juicy beef patties are glazed in rich teriyaki sauce, then stacked into soft burger buns with crunchy shaved cabbage and a creamy sesame sriracha mayo.
Quick, easy and seriously satisfying, they're perfect for a midweek dinner or firing up the BBQ on the weekend.
Ingredients
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500g beef mince, shaped into 4 patties slightly bigger than the buns
1 brown or red onion, peeled and sliced into rounds (optional)
¼ head of green or red cabbage, thinly shaved
Sesame seeds (optional)
4 soft burger buns
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80ml light soy sauce
70ml mirin
30ml rice wine vinegar
20g white sugar
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1/3 cup kewpie mayonnaise
1 Tbls. white miso
1 Tsp. toasted sesame oil
1 Tbls. sriracha
2 tsp. lemon juice
Directions
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 bbq plate. 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.