Copycat McDonald’s Teriyaki Burger

Method15 steps · about 35 min

1. 1

   Step 1: Mix the mayonnaise (3 tbsp), cream (½ tsp), lemon juice (¼ tsp) and ⅛ tsp sugar in a small bowl. Keep the lemon mayonnaise refrigerated while preparing the burgers.

   Uses 3 tbsp mayonnaise · ½ tsp cream · ¼ tsp lemon juice · ⅛ tsp sugar

2. 2

   Step 2: Mix the 2 tsp cornstarch with 1 tsp water until smooth.

   Uses 2 tsp cornstarch · 1 tsp water for the cornstarch slurry

3. 3

   Step 3: Put the soy sauce (2 tbsp), mirin (2 tbsp), cooking sake (2 tbsp), 2 tbsp sugar, 1 tbsp water, grated ginger (2 tsp), grated garlic (2 tsp) and ketchup (½ tbsp) in a saucepan and bring to a boil. Stir the slurry again, add it and mix quickly. When the sauce returns to a boil and thickens, turn off the heat.

   Uses 2 tbsp soy sauce · 2 tbsp mirin · 2 tbsp cooking sake · 2 tbsp sugar · 1 tbsp water · 2 tsp grated ginger · 2 tsp grated garlic · ½ tbsp ketchup

4. 4

   Step 4: Mix the panko with the 1½ tbsp milk and let it absorb the milk.

   Uses 2 tbsp panko breadcrumbs · 1½ tbsp milk

5. 5

   Step 5: Put the ground pork (500 g), chopped onion (½), egg (1), milk-soaked panko, nutmeg and ground pepper (2 pinches) in a bowl. Mix until sticky.

   Uses 500 g ground pork · ½ onion, finely chopped · 1 egg · Milk-soaked panko · 2 pinches nutmeg powder · 2 pinches ground pepper

6. 6

   Step 6: Divide the mixture into four equal portions and shape flat round patties, slightly wider than the buns because they shrink during cooking.

   Uses Mixed pork patty mixture

7. 7

   Step 7: Heat a large frying pan over medium heat with part of the 1 tbsp oil. Add two patties and cook for about 4 minutes on the first side. Keep the other two patties refrigerated while the first batch cooks.

   Fry first side · 4 minUses First two raw pork patties · Oil from the 1 tbsp stock for the first batch

8. 8

   Step 8: Turn the patties over and cook for about another 4 minutes, continuing until the centre of each reaches 71°C / 160°F on a food thermometer. Near the end, hold each patty with tongs and roll it briefly to brown the sides.

   Fry second side · 4 minUses First batch of pork patties after first-side frying

9. 9

   Step 9: Transfer the cooked patties to a clean plate. Repeat steps 7–8 with the remaining two patties, using the remaining oil as needed. Check each patty reaches 71°C / 160°F; you now have four cooked patties.

   Uses First two fully cooked pork patties · Remaining two raw pork patties for the second batch · Remaining oil from the 1 tbsp stock for the second batch

10. 10

    Step 10: While the patties cook, split all four buns and lightly toast them in an oven, under a broiler or on a skillet.

    Uses 4 soft burger buns or brioche buns

11. 11

    Step 11: Tear the lettuce into pieces about the size of the buns.

    Uses 80 g lettuce leaves

12. 12

    Step 12: For the first burger, place the bottom half of one toasted bun on baking paper and keep its top half beside it.

    Uses One toasted bun, bottom and top halves

13. 13

    Step 13: Dunk one cooked pork patty in the teriyaki sauce, then put it on the bun bottom. Spoon a little more sauce over the patty if desired.

    Uses One fully cooked pork patty · Teriyaki sauce coating and optional extra spoonful · First bun bottom with its top reserved

14. 14

    Step 14: Top with one quarter of the prepared lettuce and spread one quarter of the lemon mayonnaise over it.

    Uses Sauced patty on the first bun · One quarter of the torn lettuce · One quarter of the prepared lemon mayonnaise

15. 15

    Step 15: Put the reserved bun top on the first burger. Assemble the other three in the same way, each with one cooked patty, a sauce coating, one quarter of the lettuce and one quarter of the lemon mayonnaise. Serve the four burgers; any excess teriyaki sauce need not be used.

    Uses First burger ready for its reserved top · Reserved top of the first bun · Other three toasted buns · Other three cooked pork patties · Sauce for dipping the remaining patties · Remaining torn lettuce, 20 g per burger · Remaining lemon mayonnaise, one quarter per burger