Teriyaki Mushroom Burgers with Traditional Teriyaki Sauce
I GF option I DF I VEG I V option I SERVE: 4 | PREP: 10min | COOK: 20min
INGREDIENTS
3 Tbsp sesame oil
600g mushrooms – we like to use a variety including oyster, swiss brown and field,
¼ cup Peko Peko Traditional Japanese Teriyaki Sauce
Chives, finely chopped (optional)
TO SERVE:
4 wholemeal burger buns
Kewpie mayonnaise or other good quality mayonnaise
Festival lettuce or similar
Slaw of your choice, we like to use a kale and purple cabbage slaw
2 Tbsp Peko Peko Traditional Japanese Teriyaki Sauce
TO PREPAPRE
- Heat oil in a frying pan over medium high heat. Add mushrooms and saute for 2 minutes. Add teriyaki sauce and simmer until liquid is absorbed and sauce thickens. Stir through chives..
- Prepare the slaw and toss together with a little teriyaki sauce.
- Spread mayonnaise on one side of the bun, top with lettuce, slaw then teriyaki mushrooms. Finish with a drizzle of pan juices and top of the bun.
COOKS NOTES
- Gluten free – why not try a bunless burger, with additional lettuce and slaw.
- Use egg free mayonnaise for a vegan option
