Mini teriyaki pork burgers

40 minutes


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


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
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
Once cool, adjust the seasoning to taste – being careful as the salt from the soy sauce may already be enough
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
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
Preheat the grill (or barbecue) and line a baking tray with foil with a little oil sprayed or brushed over
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
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
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