Teriyaki Beef Burgers with Steamed Rice
• 1 medium onion, chopped
• 640g coarse beef mince
(60% meat, 40% fat)
• 1½ tsp salt
• ½ tsp ground black pepper • ½ cup panko bread crumbs • ½ cup milk
• 3 eggs
• ¼ cup Kikkoman soy sauce • ¼ cup water
• ¼ cup mirin
• 1 tbsp white sugar
• ¼ tsp crushed garlic
• 1 tbsp juice from grated ginger • 1 tbsp cornstarch, thickened with 1½ cup water
For the burgers, place all ingredients in a bowl and mix well. Divide into eight patties (about 2cm thick). Place on a tray, cover with cling wrap and refridgerate for 1 hour.
To prepare the sauce, add all ingredients, except for the cornstarch, in a small pot and bring to boil. Add cornstarch at this point, stirring continuously until the sauce thickens. Set aside.
Toss the burgers in flour and shake off excess. Fry in a little oil until golden brown on both sides. Add a little water to the pan, cover with a lid and steam for 10 minutes on medium heat.
To plate, put two burger patties on each plate. Pour the hot teriyaki sauce over the burgers and garnish with spring onions and toasted sesame seeds. Serve with steamed rice and seasonal boiled vegetables like carrots, Chinese greens, or tender-stem broccoli.
Wine Suggestion Stark-Condé Syrah, Stellenbosch