Preparation
- Heat the sesame seeds in a large frying pan over a medium heat until golden. Immediately transfer to a large bowl. Allow to cool slightly then add 40g mayonnaise, the lime juice, honey and sesame oil, and stir together. Shred the cabbage, cut the ginger into sticks and finely slice the spring onions, then add to the mix and stir to combine. Season to taste.
- Heat the oil in a large frying pan over a medium heat. Once hot, add the burgers and cook for 15 minutes or until done, turning often. During the last 7 minutes, baste the burgers with the teriyaki marinade, basting and turning often until all the marinade is used. Transfer to a plate and leave to rest for 5 mins.
- Split and lightly toast the brioche buns. Spread the cut sides with the remaining mayonnaise. Add half the slaw to the bottom buns, top with the burgers followed by the bun tops. Serve.
Ready-made burgers get an added hit of flavour with a sweet and sticky teriyaki glaze, topped with an aromatic sesame slaw.
For added colour, we would recommend serving with a bag of side salad.
