Teriyaki Burgers with Kimchi Coleslaw
Normally making burgers doesn’t end so well for me. Eggs never hold it together enough and breadcrumbs just get everywhere. But this recipe skips those and is really easy. Don’t be put off by the 3 mini-recipes – they don’t take long to make. These taste a lot like the Teriyaki burgers you get from fast-food places in Japan but with a kimchi twist. Serve with salad.
Makes 4 burgers. Takes about 20 minutes to make.
500g Mince Beef
2 Minced Garlic Cloves
2 Teaspoons Sesame Oil
1 Teaspoon Soy Sauce
1 Teaspoons Grated/Chopped Ginger
1/2 Cup Soy Sauce
1/2 Cup Sugar
1 Teaspoon Sesame Oil
1 Tablespoon Honey
1 Tablespoon Corn Starch
3 Cups Cabbage (red or green, red is prettier)
1/4 Cup Mayonnaise
1 Tablespoon Rice Vinegar
1 Cup Kimchi (available from Asian supermarkets)
Make the Coleslaw:
Combine all of the ingredients in a bowl and mix them well.
Make the Burgers:
Combine all of the burger ingredients.
Use your hands to squish them altogether and divide into 4 burgers.
Fry over a medium high heat, 5 minutes each side.
Make the Teriyaki Sauce:
While the burgers are frying, combine all of the ingredients in a saucepan.
Boil at a high temperature for a minute, stir and then lower to a medium temperature and simmer for a couple more minutes, stirring a couple more times.
Coat the burgers in the sauce and put on the burger buns.
Add a tablespoon of the teriyaki sauce on top of the burgers.
Add a couple of spoons of the coleslaw on top, then put the tops of the burger buns on.
Serve with salad and some more coleslaw on the side.