Mini teriyaki pork burgers

Makes 10
40 minutes

Ingredients

Teriyaki sauce

  • 120ml of soy sauce
  • 120ml of mirin, ideally Mizkan Honteri Mirin-Style Seasoning
  • 2 tbsp of brown sugar
  • 1 tbsp of sesame oil
  • 1 tsp ground ginger
  • 1 tsp garlic powder
  • 1 tsp cornflour, mixed with 2 tbsp water to form a paste
  • salt
  • freshly ground black pepper

Pork burgers

  • 500g of pork mince
  • 1 1/2 tsp finely grated ginger
  • 2 tsp garlic, grated
  • 4 spring onions, finely chopped
  • 2 green chillies, or less to taste, sliced
  • salt
  • freshly ground black pepper
  • oil, to spray or drizzle

To serve

  • 10 brioche baps, mini
  • mayonnaise
  • sriracha, optional

Method

1
To make the teriyaki sauce, place the soy sauce, Mirin seasoning, brown sugar, sesame oil, ginger and garlic in a small pan over a medium heat. Mix well and cook for a few minutes until the sugar has fully dissolved into the liquid
2
Stir in the cornflour, making sure there are no lumps, and bring the mixture up to a rolling boil. Simmer until the sauce is thick and smooth then remove from the heat and set aside to cool completely
3
Once cool, adjust the seasoning to taste – being careful as the salt from the soy sauce may already be enough
4
To make the burgers, place the pork mince in a large bowl with the ginger, garlic, spring onions and green chillies. Add 60g of the teriyaki sauce and season with a little salt and pepper
5
Mix together well, either using a wooden spoon or, as I did, get stuck in with your hands. Leave the mixture to marinate for 1 hour
6
Preheat the grill (or barbecue) and line a baking tray with foil with a little oil sprayed or brushed over
7
Divide the pork mixture into 10 balls and flatten out to make patties with your hands. Space out on the lined baking tray and brush over some of the remaining teriyaki sauce. Spray or drizzle over a little oil then grill for 8 minutes
8
Flip the burgers over and brush the other side with the teriyaki sauce and oil. Place back under the grill for another 7 minutes, or until fully cooked through
9
Allow to cool for a minute or so before assembling the burgers. Glaze the burgers with any leftover teriyaki sauce then layer up in the mini brioche buns with a slathering of mayonnaise, or for added heat, mayonnaise mixed with a little sriracha chilli sauce to taste