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Teriyaki Beef Burgers with Steamed Rice

Teriyaki Beef Burgers with Steamed Rice
Jazz up your Friday night with this teriyaki burger recipe.

Chef Mune Kimura of Postcard Café shares his secrets to a great teriyaki burger recipe.

Enjoy this beef teriyaki burger recipe from Postcard Café Stellenbosch

Teriyaki Beef Burgers with Steamed Rice

7shares Share0 Tweet0 Share0 Print4 Email3Jazz up your Friday night with this teriyaki burger recipe. Chef Mune Kimura of Postcard… Food and Wine Teriyaki Beef Burgers with Steamed Rice European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • For the 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
  • For the 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

Instructions

  1. 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 refrigerate for 1 hour.
  2. To prepare the sauce, add all ingredients, except for the cornstarch, in a small pot and bring to boil.
  3. Add cornstarch at this point, stirring continuously until the sauce thickens. Set aside.
  4. 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.
  5. 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, StellenboschChef Mune Kimura of Postcard Café Stellenbosch

Chef Mune Kimura joined forces with Marie Condé to set up Postcard Café. It may have started out as a great spot to get a slice of cake and a cup of coffee, but Mune has been able to build it into a popular restaurant in the Jonkershoek Valley. Read more about how he did just that in our Country Chef interview.

Postcard Café

+27 (0) 21 861 7703; [email protected]

Open Wednesday to Sunday from 9am to 4pm

Photography Francois Pistorius

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