Jan's Teriyaki Pork Burgers

Quite liking the Chicken Teriyaki skewers I made the other day, got me wondering if I could make a Teriyaki burger.  
Thinking I'd invented something (silly me) I made some.  Oooh and they were very nice!  
Later on after tapping into Google 'Teriyaki burger', I learned I hadn't 'invented' them at all.  Clearly I need to get out more!  
Hey ho whatever, they were nice and juicy and full of flavour and I'll be making them again.  No breadcrumbs to be found in these, just good, fresh ingredients.


To make 4 nice fat burgers you will need:
 4 burger buns and, of course, whatever you fancy having with them
a nice big frying pan and a glug of oil for frying

You will also need the following ingredients mixed together in a medium sized bowl:
500g of nice pork mince with low fat content
1 teaspoon toasted sesame oil
1 tablespoon light soy sauce
a pinch of salt
a good pinch of freshly ground black pepper
juice of half a lime
2 fat garlic cloves - very finely chopped
a small knob of fresh ginger - very finely chopped to make about 2 teaspoons
about 2 tablespoons of runny honey
1/2 a tablespoon of Sake (Japanese rice wine)
1/2 a tablespoon of Mirin (Japanese sweet fermented rice liquor
1 red onion - very finely chopped
2 spring onions - finely sliced


How to do it:
Don't over mix the pork or it will be horrid and look processed if you know what I mean, and if you don't know what I mean, just don't over mix it! 
When it's all nicely combined together, cover it with cling film and put it in the fridge for about an hour.
Remove from the fridge and using your hands, shape into four nice fat burgers.
Heat a glug of oil in a big frying pan and cook the burgers for about 4 minutes each side.  Check they are piping hot in the middle and serve with whatever takes your fancy.
    

2 comments

  1. Whether you invented them or not, they look fabulous Jan!! Well done!

    ReplyDelete
  2. Looks tasty, Jan! I got 500g pork mince from the "oops" section at the supermarket for £1 the other day, I'm tempted to use it for this!

    ReplyDelete

Thanks for taking the time to comment - much appreciated.
Cheers
Jan

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