A brilliant Asian twist on your burger.
Lots and lots of ginger is key.
COOKING TIME (INCLUDES PREPARATION TIME): 20 MINUTES
500g of Beef Mince - £2.50
Sesame Oil - £1.60
1 Bunch of Coriander - £0.70
4 Brioche Buns - £0.90
1 Bunch of Spring Onions - £0.49
White Cabbage - £0.79
Very Large Knob of Ginger - £0.27
Teriyaki Sauce - £2.39
Total Cost - £9.64 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
Put the mince into a bowl, and add a very heaped tablespoon of teriyaki sauce. Grate in a very big knob of ginger. Finely chop 3 spring onions and chuck them in. Mix everything together.
Divide beef mix into 4 big patties. Place in the fridge for 5 minutes whilst you prepare the slaw and burger marinade.
Marinade time. This will be the sauce to rub on your burgers as they cook and is the key to making them sticky.
Add two tablespoons of teriyaki sauce to a bowl. Grate in a big knob of ginger. Pour in a small glass of water to loosen, and mix everything together. Set aside.
Slaw time. Finely slice your cabbage. Place in a bowl. Add a teaspoon of sesame oil, the juice of a lime, and a large handful of chopped coriander. Add salt, pepper and olive oil. Toss together.
Burger time. Place burgers on a griddle pan (a frying pan will do if you don’t have one). Rub the topside with the marinade.
In total, the burgers will need about 3-4 minutes each side, depending on how thick you make them. The key to the stickiness is to keep flipping them, and keep applying more of that marinade. You should flip around 6-8 times.
To serve, toast your brioche buns. Run leftover marinade on the bottom half of the bun. Add your patty, then a big dollop of the slaw and squeeze the other half of the bun on top. Enjoy.