Good times pass by so quickly indeed! A year ago, I was close to a nervous breakdown upon realising that I would be starting a new chapter in my life. Things got less complicated as the days passed and as we soon understood the true essence of survival in a relationship – trust and tolerance. Not only that, even celebrations were more toned down as compared to before. Nonetheless, we still make an effort to celebrate special occasions with one another.
For our first wedding anniversary, we had to have an early celebration owing to my unavoidable work assignment. And to be honest, both of us were so occupied with work and travelling, that we decided to celebrate our anniversary at a later date, but settled for a simple celebration for the time being. As such, I thought of preparing a sumptuous and nutritious meal of teriyaki beef burger. I’d definitely be the first to confess that I always resort to pre-packed burger patties until recently, when I realised how unhealthy my diet was with all the processed foods.
It was a challenging experience for someone like me who do not usually cook Western cuisines. Nevertheless, with a little bit of patience and perseverance, the superb end product was definitely worth the time and effort spent.
Teriyaki Glazed Beef Burger Recipe
Serves: 2 pax / Prep Time: 15 mins / Cook Time: 30 mins / Level of Difficulty: Moderate
- 4 iceberg lettuce leaves
- 1 onion (thinly sliced)
- 2 hamburger buns
- 2 processed cheese
- 1 tomato (thinly sliced)
- 1 tbsp. olive butter
- Olive oil
- 2 tbsp. mayonnaise
- 500g ground beef
- 1 tbsp. fresh scallions (chopped)
- 1 tsp. chilli flakes (optional)
- Fresh ground black pepper
- 3 tbsp. olive butter
- 1 tbsp. olive oil
- 1 pound white button mushrooms
- 2 cloves garlic (thinly sliced)
- A pinch of salt
- Fresh ground black pepper
- 1-2 tbsp. teriyaki sauce
1. In a bowl, gently combine the ground beef, scallions, chilli flakes and lightly season with black pepper.
2. Divide the meat into 2 equal round balls and gently press down to make the patties, with an approximate 1/2 inch thickness. Do not overwork the meat, in order to avoid it getting too tough. Press the middle of the patty to form a shallow discus-shaped (dimple), slightly thinner than the outer. This is to help get a nicely ‘well done’ on the outer edge on the burger, while the middle part remains ‘medium well’ and juicy.
3. Place on a plate, cover and refrigerate until cold in order to firm up the patty, for at least 30 minutes.
4. In a non-stick pan, heat the oil and sauté the onion until soft and translucent. Set it aside in a bowl.
5. Heat olive oil and butter in a non-stick pan over medium heat. Cook and stir both the mushrooms and garlic in the pan until they are lightly browned.
6. Add in the teriyaki sauce, salt and pepper to the mushrooms and allow it to simmer for another 3-4 minutes over low heat. Transfer to a small bowl.
7. Heat the non-stick skillet over medium heat and add a tablespoon of olive butter on it. Toast the buns until the surface is golden by pressing them onto the warm butter. Set them aside.
8. Add in 1 teaspoon of olive oil and increase the heat of the skillet to medium high. Transfer the burger patties to the skillet once you see the first wisp of smoke. Cook the patties for over 5 minutes for ‘medium rare’ or to your liking. Sprinkle the tops with salt and pepper.
9. Quickly slide a spatula under the patties and flip them to the other side. Cook for another 5 minutes. Remember not to press down the patties as this will squeeze out the juices. Once done, set the burgers to rest off the heat for a minute or two. You can place the cheese on the burgers, and the cheese will melt with remaining heat. Set them aside.
10. Spread the mayonnaise on the bottom of each bun and place lettuce, sautéed onion and tomato. Gently transfer the cooked burger, sautéed mushroom and 2 tbsp. of teriyaki sauce. Itadakimasu!
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