WHB Teriyaki Burgers


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



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.

Serves 4.

Pair with: Rutini Collection Cabernet – Malbec Blend



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