Ingredients
Teriyaki turkey burger
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Turkey, minced 1000 g
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KNORR Professional Teriyaki Paste 1.3kg 200 g
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Red onions 100 g
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Egg 75 g
Cucumber pickle
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Cucumber 300 g
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Red Chillies 2 g
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Rice vinegar 200 ml
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Caster sugar 50 g
To Serve
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Brioche Bun 10 pc
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Tomatoes 350 g
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Little gem lettuce 100 g
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Avocado 200 g
Preparation
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Advance Preparation:
- Peel the avocado and remove the stone. Gentle mash the avocado.
- Slice the tomato and red onions into rounds.
- Take of the leaves from the gem, wash and dry.
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Teriyaki turkey burger
- Finely dice the red onions.
- Put the turkey mince, KNORR Blue Dragon Teriyaki Paste, red onions and egg into a bowl and mix together.
- Using a 10cm ring mould spilt the mix into 10 evenly sized burgers.
- Leave to chill.
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Cucumber pickle
- Finely dice the red chilli.
- Whisk together the rice vinegar, sugar and chilli in a bowl.
- Cut the cucumber into 15 cm lengths.
- Using either a peeler or mandolin thinly slice the cucumber into long ribbons rotating so the seeds and centre core are not used.
- Finely slice the spring onions then mix in with the cucumber.
- Finally mix together the cucumber and the dressing and leave to marinate for 10 min. then drain and use.
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To Serve
- Either grill or pan fry the burger patties until cooked thoroughly.
- Half the brioche bun and toast.
- On the bottom bun add some avocado, baby gem lettuce, tomato and red onion.
- Place the burger on top then add the cucumber pickle.
- On the top half of the bun add some HELLMANN'S Real Mayonnaise.
- Place on the top bun and skewer to keep everything in place.
