WHB Teriyaki Burgers - Greenspoon

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WHB Teriyaki Burgers

WHB Teriyaki Burgers

Course: Recipes, Main
Servings

4

servings

INGREDIENTS

  • Teriyaki Sauce

  • ½ cup soy sauce

  • ¼ cup water

  • 2 tblsp rice wine

  • 1 tblsp brown sugar

  • 1.5 tsp minced garlic

  • 1.5 tsp minced ginger

  • Olive oil, for brushing

  • 1 packet of The Well Hung Butcher burger patties

  • Butter to spread on the burger buns or Portobello mushrooms as a healthy option

  • 1 whole red pepper, halved, seeds removed

  • 350g Brown’s kalloumi, cut into slices

  • 2 medium tomatoes, sliced

  • 1 jar Kampi Kitchen cucumber pickles

  • 1 bunch watercress or rocket or lettuce

  • Home made or store bought tzatziki, to serve

Directions

  • Preheat a char-grill pan or barbecue over high heat.
  • Brush each of the patties with the teriyaki sauce, and cook for 3–4 minutes each side or until charred and cooked through. Set aside and keep warm.
  • Either toast the buns, or brush the mushrooms with the oil and cook for 2–3 minutes each side. Transfer to a plate lined with paper towel to drain.
  • Brush the red pepper with oil and grill until blacked and soft. Set aside.
  • Brush the haloumi with the oil and cook for 1 minute each side or until golden.
  • Top half the grilled mushrooms with the haloumi, tomato, pickles, tzatziki, the meat patties and the watercress, finishing with the remaining half mushroom.

  • Pair with: Rutini Collection Cabernet – Malbec Blend

Shop the Ingredients

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