Chicken Teriyaki Burger

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Chicken breast fillets		2 (200g)
Salt & pepper		a little
Soy sauce		3 tbsp
Sake		2 tbsp
Mirin		2 tbsp
Sugar		2 tbsp
Golden syrup or honey		1 tbsp
Round lettuce leaves		4
Tomato		1
Vegetable oil		as required
Mayonnaise		2 tbsp
Mustard		2 tsp
Bread rolls		2

Method

Prep

40min

Cook

20min

Mix all the teriyaki sauce ingredients (from soy sauce to golden syrup) together in a bowl. Lightly season the chicken with salt & pepper, then cover with cling film and tenderise to make into 5mm slices. Soak in the teriyaki sauce for 30 minutes.

Put the oil in a pan and fry the chicken on medium heat until nicely browned all over. Pour in the remaining sauce from Step 1 and reduce the sauce on low heat.

Turn the chicken over occasionally until cooked through, mixing with the sauce. Turn the heat off.

Cut the rolls in half and layer with the lettuce leaf, chicken and sliced tomato. Pour over the remaining sauce from the pan.

Drizzle lots of mayonnaise over the top and add the mustard. Cover with the top half of the roll.

Try to show all the ingredients in the roll, so use a slightly smaller size bun.

Tips & Note

Standard teriyaki sauce is a bit too thin but if you add more soy sauce and golden syrup, this will make it just the right taste and consistency. I would recommend more mayonnaise than shown in Step 5, but I also have to watch my weight! Buy the bread rolls fresh from a bakery not pre-packed ones in plastic.

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