Directions

1. For the Teriyaki sauce, gently boil the ingredients until you’re left with a sauce that’s not too runny or sticky. Consistency is very important here so add some water when you begin to notice that it’s getting too thick. Set aside once the sauce is ready.
2. Combine all the ingredients for the meat patty. Using fresh meat gives you more leverage over texture and flavour as opposed to frozen meat. If you’re mincing the meat yourself, partially freeze the meat before mincing it as this makes it easier to control the fat and prevent it from melting during mincing.
3. Once the meat mixture is ready, gently portion them depending on the size of the burger buns that you will be using. Remember the meat shrinks when it’s cooked so it’s best to portion it slightly bigger than the diameter of the burger bun. When you’re shaping it, press down on the middle portion of the patty very gently to facilitate better cooking. Sprinkle some salt and pepper on the set patties.