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Sweet Teriyaki Smash Burgers

Sweet Teriyaki Smash Burgers
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


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


  1. 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