Homemade Beef Burgers

PREPARATION

Beef Patty

1. Mix all the seasonings into the lean mince until just combined.
2. Divide the mince into 4 portions, each about 160g. Roll into balls, flatten into patties and press a dent into the centre of each patty using the thumb. This prevents the patty from forming a dome and shrinking when cooking.
3. Cover and chill the patties until ready to use.

Sauteed onion and portobello mushroom in teriyaki sauce

1. In a frying pan, heat 1 tbsp of olive oil, add onion and sauté till slightly softened.
2. Add sliced mushroom and sauté till softened.
3. Combine the teriyaki sauce ingredients except corn starch and water, and add the sauce to the onion and mushroom.
4. Stir-fry sauce with onion and mushroom till fully cooked.
5. Mix corn starch and water and add the mixture into the frying pan.
6. Stir till sauce thickens slightly. Dish and set aside.

Assemble

1. In a frying pan, heat 2 tbsp of olive oil, add the beef patties and cook for 4-5 mins on one side.
2. Flip to the other side and cook for another 1 min.
3. Add 1 slice of cheese to each beef patty, cover and cook for another 30secs.
4. Remove beef patties from pan onto a plate and let them rest.
5. Slice the burger buns into halves, butter on both sides and toast till slightly browned.
6. Squeeze 1-2 tsp of mayonnaise on the bottom half of the bun. Add a piece of lettuce, followed by tomato, beef patty and lastly onion and mushroom. Close with top half of the bun. Use a bamboo skewer to hold the burger in place if necessary. Repeat for the remaining burgers.
7. Serve warm.