Restaurant to another world recipes

52.Teriyaki burger (rice bun and reguler bun)

Ingredients (tbsp=15ml, cup=250ml)
4 soft burger buns or brioche buns (note 1)
80g / 2.8oz lettuce leaves (note 2)
Pork Patties
500g / 1.1lb pork mince/ground pork (note 3)
½ onion finely chopped (about 2/3 cup)
1 egg
2 tbsp panko breadcrumbs
1½ tbsp milk
2 pinches of nutmeg powder
2 pinches of ground pepper
1 tbsp oil
Teriyaki Sauce (makes generous amount)
2 tbsp soy sauce
2 tbsp mirin
2 tbsp cooking sake
2 tbsp sugar
1 tbsp water
2 tsp ginger grated
2 tsp garlic grated
½ tbsp tomato sauce/ketchup
2 tsp corn flour diluted in 1 tsp water
Lemon Mayonnaise
3 tbsp mayonnaise
½ tsp cream (or milk as an alternative)
¼ tsp lemon juice
⅛ tsp sugar

Instructions
Lemon Mayonnaise & Teriyaki Sauce
Mix all the Lemon Mayonnaise ingredients in a small bowl.
Add all the Teriyaki Sauce ingredients, excluding cornflour, to a saucepan and bring it to a boil. Add the cornflour and quickly mix. When the sauce starts boiling again and thickens, turn the heat off.
Pork Patties
Put all the Pork Patties ingredients except oil in a bowl. Mix well until the mixture becomes sticky.
Divide the mixture into 4 equal portions and make flat round patties. The diameter of the patty should be slightly larger than the diameter of the bun (it shrinks when cooked).
Heat a large frying pan with the oil over medium heat. Place the patties in the pan and cook for about 4 minutes (note 4).
Turn them over and cook further 4 minutes or so until clear juice comes out of the patties. (note 5)
Transfer the patties to a plate.
Assembling
While cooking patties, split buns and lightly toast them in the oven/broiler or on a skillet.
Tear the lettuce leaves into smaller pieces (not too small, about the size of the bun).
Place the bottom part of a bun on a sheet of baking paper.
Dunk a pork patty in the Teriyaki Sauce, then place it on the bun. If you want, pour a small amount of teriyaki sauce on the patty.
Place ¼ of the lettuce leaves on the patty, then spread ¼ of the Lemon Mayonnaise over the lettuce.
Place the top half of the bun on. Repeat for the rest of the buns.