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Teriyaki burgers might sound kind of outlandish to most western ears, but the sweet-savoury flavour of teriyaki sauce works really well with the beef burgers. I really like eating this as a main course with broccoli, but you can also eat it cold in your bento box as here. I’d make extra for dinner and then pack mini burgers for lunch the next day! I’ve also packed cold broccoli and cauliflower in here – not only are they nice cold (just try it – but don’t overcook them; nothing worse than cold, soggy veg!) but they look really nice as garnishes.

Hamburger and pepper egg

Recipe for Teriyaki Burgers


  • 1 onion, finely chopped
  • Butter
  • 200g minced pork
  • 300g minced beef
  • 25g breadcrumbs
  • 75 ml milk
  • 1 egg
  • Salt and pepper
  • 4 tbsp mirin
  • 4 tbsp soy sauce
  • 4 tsp sugar


  • Sauté the onion in butter for five minutes until softened. Add to the pork and beef (remembering to cool it first unless you’re cooking right away) and mix.
  • Add the milk to the breadcrumbs and allow it to absorb the liquid. Then, add this along with the egg and seasonings to the onion and meat mixture, and mix well.
  • Form the mixture into bento sized hamburgers. You should be able to get 23 small hamburgers from this – you can vary the size depending on how many you want to fit in the bento.
  • Chill in the fridge for an hour to set, then remove and fry gently in oil until they are cooked through.
  • Meanwhile, in a separate pan, heat the mirin, then add the soy sauce and sugar. Simmer until thickened, then pour over the burgers.
  • Allow the sauce to coat the burgers, and cool. The sauce should glaze the meat as it gets cold.
  • This will make enough burgers for two people for dinner and two lunches the next day.