Teriyaki Beef Burgers with Pickled Carrot & Cucumber

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This burger is really as good as it sounds. It has teriyaki, it has crusty bread, it has crunchy beansprouts, soft shrooms and pickled veggies for freshness. What more could a girl want? Oh well, maybe the fact that the patty is incredibly juicy and has great umami flavor. This paired with the sweet and sour pickled veggies is a combination you need to try today. Read on for the recipe that will change the burger game forever!

Burgers for two
○ 300g minced beef ○ 2 small ciabattas or bread of your choice ○ 1 large carrot ○ 1 cucumber ○ 125g bean sprouts ○ 50g shiitake mushrooms ○ 1 red onion ○ 2 tablespoons breadcrumbs

For the teriyaki sauce
○ 6 tablespoons dark soy sauce ○ 4 tablespoons honey ○ 2 tablespoons sake ○ 3 tablespoons mirin ○ 1 minced garlic clove ○ 1 teaspoon freshly grated ginger

A couple of over hours in advance, julienne the carrot and cucumber. In a large bowl, combine ½ cup water with ½ cup rice vinegar and ¼ cup sugar. Microwave for 30 sec on high until the sugar has dissolved. Soak the carrot and cucumber in this liquid for a few hours or overnight to pickle.

Once it’s time to cook, stir together all the ingredients for the teriyaki sauce in a small pot over medium high heat. Bring to a boil, then lower the heat and simmer until the sauce thickens (about 10 minutes).

In a large bowl, combine the minced meat, breadcrumbs and half of the teriyaki sauce – use your hands to mix and form two large patties. In a large frying pan with some vegetable oil, throw in the mushrooms and burger patties, then spoon over the rest of the teriyaki sauce. Brown the patties for about 3 minutes per side. Lastly, add in the beansprouts to cook for another minute.

To assemble, slice open your buns, top with the beansprout and mushroom mixture, then the burger patty and lastly the pickled veggies. Enjoy!

Love,

Cheese and Chinese

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