Tsukune Burger

Serves 4
Time 30 minutes


2 medium fresh shiitake mushrooms, chopped
500g turkey mince
½ cup panko breadcrumbs
2 tbsp finely spring onion, chopped
2 tsp cornstarch
2 tsp fresh ginger, minced
1 tsp garlic, minced
1 tsp honey
½ tsp salt
½ tsp freshly ground pepper
4 brioche burger buns

Sweet Soy Glaze
¼ cup mirin (see Note) or cream sherry
¼ cup reduced-sodium soy sauce
2 tbsp lemon juice
2 tbsp brown sugar
2 tsp minced fresh ginger
1 tsp cornstarch mixed with 1 tablespoon water

½ wombok, shredded
¼ cup pickled ginger
1 cucumber, grated
1 tbsp toasted sesame
¼ cup kewpie mayonnaise
1 tbsp wasabi

To serve
2 tomatoes, sliced
4 brioche buns


Combine the chopped mushrooms, turkey mince, breadcrumbs, egg white, spring onion, cornstarch, ginger, garlic, honey, salt and pepper in a large bowl. Gently mix and squeeze  until well combined. Shape the mixture into meatballs and set to the side.

For the glaze, combine mirin (or sherry), soy sauce, lemon juice, brown sugar and ginger in a small saucepan; bring to a boil over high heat. Stir in the cornstarch-water mixture, reduce heat to medium-low and cook, stirring frequently, until slightly thickened, 2 to 5 minutes.

Place the meatballs on a medium hot grill and gently flatten with your hands to create a patty. Top each patty with a generous serve of the glaze and glaze the other side when you flip the patty. Grill on each side for 3-5 minutes, until cooked through.

Combine the coleslaw ingredients in a bowl.

Prepare the brioche buns by cutting in half and adding a slice of tomato, top with the burger patty and dollop a generous serve of coleslaw on top. Garnish the top of each skewer with a pickled onion, small gherkin and a some spring onion before skewering the centre of each burger.