WHB Teriyaki Burgers
WHB Teriyaki Burgers
Course: Recipes, MainServings
4
servingsINGREDIENTS
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