Ingredients: 10 : sesame buns, 100g : unsalted butter, 200g : Mayonnaise, 100g : green lettuce, 20 slice : tamago (Japanese-style egg omelette). Teriyaki Patties: 1.2kg : beef, 300g : beef fat, 2 : eggs, 45g : All Purpose Seasoning, 100ml : Teriyaki Sauce, 3 pch : black peppercorns, freshly grounded. Teriyaki Sauce: 200ml : Teriyaki Sauce, 4 clove : garlic, chopped. 30g : ginger, chopped. 50g : onions, chopped. 20g : coriander leaves (Chinese parsley), CHOPPED. 1 tsp : castor sugar, to taste. 50ml : water. Szechuan Vegetables: 100ml : Soya Bean Oil, 3 clove : garlic, chopped. 200g : onions, sliced. 100g : eggplant, diced. 100g : red capsicum (red bellpepper), cut into triangles. 100g : yellow capsicum (yellow bellpepper), cut into triangles. 1 : red chillies, chopped. 3 tbsp : Szechuan Paste. Directions: Teriyaki Patties: 1. Mince the beef and beef fat in a meat mincer. Remove and season with All Purpose Seasoning, Teriyaki Sauce and pepper. Mix the minced meat with eggs until well combined and shape into patties using BurgerMate. 2. Heat oil in large frying pan and fry patties over medium heat for 3-4 minutes on each side until it browns. Remove from pan and keep warm. Teriyaki Sauce: 1. Place all ingredients in a saucepan and bring to a boil. 2. Simmer for 5 minutes, remove and keep warm. Szechuan Vegetables: 1. Heat oil in pan, sauté garlic and onion till fragrant. 2. Add in the rest of the vegetables and Szechuan paste. 3. Fry for 5 minutes until vegetables are cooked. Remove and keep warm. Serve: 1. Cut the burger bun into half and spread with butter. 2. Lightly pan-fry the bun and spread some Mayonnaise. 3. Place some lettuce and a teriyaki patty on top of each bun. 4. Garnish with tamago and spoon some sautéed Szechuan vegetables on top with teriyaki sauce. Cover with top bun and serve immediately with fried potato wedges. |
