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Sweet Teriyaki Smash Burgers
Take your burgers to the next level for BBQ season with these simply delicious burgers cooked with sweet shallots and a tasty teriyaki sauce.
Before you start
Small Frying pan | Mixing bowl | Baking tray lined with parchment paper | Oven preheated to 180*C | Frying pan | Speed peeler
Ingredients
For the patties
- 2 tbsp olive oil (more for oiling)
- 4 banana shallots
- 1 tbsp brown sugar
- 600g vegan mince
- 50g breadcrumbs
- 50ml Kikkoman Teriyaki Marinade
- Salt and pepper to taste
For the burgers
- 4 vegan brioche buns
- 4 tbsp olive oil
- 2 pak choi
- 1 medium carrot
- 4 tbsp vegan mayonnaise
- 4 tbsp crispy onions
- 2 tbsp sriracha
- 2 tbsp tomato ketchup
To serve
- Fries
Method
-
1.
Prepare and cook the patties | Peel and finely slice the shallots | Warm the olive oil in a frying pan and fry the shallots with a pinch of salt for 3-4 minutes | Add the brown sugar to the pan and fry for a further 3-4 minutes until the shallots have caramelised | Add the shallots to a bowl and leave to cool for a few minutes | Add the vegan mince, breadcrumbs and Kikkoman Teriyaki Marinade to the mixing bowl and stir until well combined | Lightly oil your hands and shape the mixture into 4 plump patties | Set the patties out on the baking tray, put the tray in the oven and roast for 20-25 minutes
Prepare the remaining ingredients | Halve the bread rolls, drizzle cut side with olive oil and toast in the frying pan over high heat until golden brown | Shred the pak choi | Peel the carrot and cut into ribbons with a speed peeler | Mix the sriracha and tomato sauce in a small bowl
Build the burgers | Cover half the cut burger buns with mayonnaise and the other half with the sriracha ketchup | Take the patties out of the oven and transfer to the burger buns | Dress with pak choi, carrot and crispy onions | Close the burgers and serve immediately with fries
