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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
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