Inspired by: Japanese steakhouse flavours

Ingredients

• 2 Warrendale Wagyu burgers
• 2 brioche burger buns, toasted
• 2 tablespoons teriyaki glaze
• 2 tablespoons Japanese mayonnaise
• Pickled cucumber ribbons
• Handful of shredded cabbage
• Sesame seeds
• Fried shallots (optional)
• Wasabi mayonnaise (optional)

Method

1. Cook the Wagyu burgers over direct heat on the BBQ.
2. Brush the burgers with teriyaki glaze during the final minute of cooking, allowing the glaze to become sticky and caramelised.
3. Toast the brioche buns lightly.
4. Spread Japanese mayonnaise over the base buns, then add shredded cabbage and the teriyaki-glazed Wagyu patties.
5. Top with pickled cucumber ribbons and a sprinkle of sesame seeds.
6. Finish with fried shallots or a spoonful of wasabi mayonnaise if using, before adding the burger lids.

Serving Suggestion

Serve with crispy fries, edamame beans or a crunchy Asian-style slaw.