Teriyaki Beef Burg­ers with Steamed Rice

Serves 4

South African Country Life - - Country Chef -

Burger Pat­ties

• 1 medium onion, chopped

and pan-fried

• 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

Teriyaki Sauce

• 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

METHOD

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

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