Ingredients
Teriyaki turkey burger
-
Turkey, minced 1000.0 g
-
KNORR Professional Teriyaki Paste 1.3kg 200.0 g
-
Red onions 100.0 g
-
Egg 75.0 g
Cucumber pickle
-
Cucumber 300.0 g
-
Red Chillies 2.0 g
-
Rice vinegar 200.0 ml
-
Caster sugar 50.0 g
To Serve
-
Brioche Bun 10.0 pc
-
Tomatoes 350.0 g
-
Little gem lettuce 100.0 g
-
Avocado 200.0 g
Preparation
-
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.
-
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.
-
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.
-
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.