Sweet Teriyaki Smash Burgers
Take your burgers to the next level for BBQ season! These burgers are cooked with sweet shallots and a tasty teriyaki sauce for a simple but delicious umami hit, and given a further Asian twist with a pak choi, carrot and sriracha ketchup and mayo topping.
Servings
Ingredients
For the burger patties
<item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done> plus more for oiling<item-todo-done><item-todo-done>4 banana shallots<item-todo-done><item-todo-done>2 x 300g packs of plant-based mince<item-todo-done><item-todo-done>50ml teriyaki sauce<item-todo-done><item-todo-done>50g breadcrumbs (or make your own by blitzing up any stale bread)<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done>4 tbsp olive oil<item-todo-done>
For the burger fillings
<item-todo-done>4 plant-based brioche buns<item-todo-done><item-todo-done>2 tbsp Sriracha<item-todo-done><item-todo-done>2 pak choi<item-todo-done><item-todo-done>1 carrot<item-todo-done><item-todo-done>2 tbsp ketchup<item-todo-done><item-todo-done>4 tbsp crispy onions<item-todo-done><item-todo-done>4 tbsp plant-based mayonnaise<item-todo-done>
To serve
<item-todo-done> oven fries or salad<item-todo-done>
Ingredients
For the burger patties
<item-todo-done>4 tbsp "olive oil<item-todo-done><item-todo-done> plus more for oiling"<item-todo-done><item-todo-done>8 banana shallots<item-todo-done><item-todo-done>4 x 300g packs of plant-based mince<item-todo-done><item-todo-done>100ml teriyaki sauce<item-todo-done><item-todo-done>100g breadcrumbs (or make your own by blitzing up any stale bread)<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done>8 tbsp olive oil<item-todo-done>
For the burger fillings
<item-todo-done>8 plant-based brioche buns<item-todo-done><item-todo-done>4 tbsp Sriracha<item-todo-done><item-todo-done>4 pak choi<item-todo-done><item-todo-done>2 carrots<item-todo-done><item-todo-done>4 tbsp ketchup<item-todo-done><item-todo-done>8 tbsp crispy onions<item-todo-done><item-todo-done>8 tbsp plant-based mayonnaise<item-todo-done>
To serve
<item-todo-done> oven fries or salad<item-todo-done>
Before you start
Oven preheated to fries packet instructions (if using), otherwise 180˚C fan setting | Small frying pan | Mixing bowl | 2x baking trays lined with parchment paper | Frying pan | Peeler
Begin making the burger 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 until softening
- Add the brown sugar to the pan and fry for a further 4-5 minutes until the shallots are well-browned
- Add the shallots to a bowl and leave to cool for a few minutes
**Assemble and cook the patties **
- Add the plant-based mince, breadcrumbs and teriyaki sauce to the mixing bowl and stir until well combined
- Lightly oil your hands and shape the mixture into 4 plump patties, on a lined baking tray
**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
- Halve the carrot vertically, and cut the exposed side into thick ribbons with a peeler
- Mix the sriracha and ketchup in a small bow
- Mix the carrots and pak choi with 1 tbsp of the mayo to coat
- If needed, briefly reheat the fries in the oven with the patties
Build the burgers
- Cover half the cut burger buns with the remaining mayonnaise and the other half with the sriracha ketchup
- Take the patties out of the oven and transfer to the burger buns
- Dress with the dressed pak choi, carrot and crispy onions
- Close the burgers and serve immediately with the fries or salad