Recipe: Teriyaki chicken burger

Published: January 3, 2016




For the patty:

•  Marinate the chicken mince with scallions, soy sauce, salt and black pepper in a medium-sized bowl for at least 10 minutes.

•  Make round, palm-sized patties —  about half an inch in thickness —  and fry them over low to medium heat until they become golden or mince becomes tender.

•  Remove the patties from the pan and place them on thick paper towels so that the excess oil is absorbed.

For the teriyaki sauce:

•  Whisk all the ingredients (except cornflour paste) together in a clean frying pan and bring the mix to a boil over a medium heat.

•  Reduce the heat and let it simmer for another two to four minutes.

•  Stir in the cornflour paste to slightly thicken the sauce.

•  Add the fried chicken patties and cook for two minutes. Flip the patties over with a spatula half-way through and cook for another two minutes.

To assemble the burgers:

•  Spread mayonnaise on a toasted bun and layer it with lettuce leaves, the teriyaki chicken patty and tomatoes.

•  Drizzle some mustard paste on top and add cheese if you like.

•  Serve warm. 

Yield: Serves 2-3 persons

Preparation time: 15 minutes

Cooking time: 30 minutes

Roasted potato wedges with herbs

Crispy and aromatic, these chubby potato slices are a great alternative to deep fried French-fries. The combination of fragrant herbs used in the recipe spice up the wedges and taste great with burgers of any kind.


•  Potatoes (peeled and cut in thick wedges) 3

•  Garlic crushed 1 tsp

•  Black pepper 1 tsp

•  Dried rosemary 2 tsp

•  Dried thyme 1 tsp

•  Vegetable oil 1 tbsp

•  Olive oil 1 tbsp

• Salt to taste


•  Preheat oven to 1800C for 10 minutes.

•  In a large bowl, toss together the potato wedges, herbs, garlic, vegetable and olive oils, black pepper and salt. Make sure the wedges are coated evenly on all sides.

•  Spread the wedges on a baking tray lined with aluminum foil to avoid any mess. Make sure you do not overcrowd them as this can cause discoloration.

•  Bake for 12-15 minutes, turning them over and baking the other side for another 10 minutes (or until tender and golden).

Published in The Express Tribune, Ms T, January 3rd, 2016.

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