Cooking time: 10-15mins

Yakiniku Burger

Yakiniku Burger

Serves: 4


  • 600g beef mince (15% fat)
  • 4 white baps
  • 12 slices American cheese per burger (3 per burger)
  • 1/2 tbs Spicy Mustard
  • Pickled Gherkin
  • 80g brown onions, thinly sliced
  • Hellmann's Spicy Churrasco Sauce
  • Hellmann's Mayonnaise
  • Large handful White Cabbage, shredded
  • ¾ tbsp Sunflower oil


  1. Weigh the mince into four portions of 150g and use your hands to shape into burger patties.
  2. Heat the remaining sunflower oil on a flat griddle or frying pan and cook the burger patties over a medium heat for 2 mins or until meat is nicely caramelized. Just before you turn them give a generous seasoning with good quality sea salt.
  3. As they cook, lightly toast your buns under the grill.
  4. Flip the burger patties and add American cheese to the top while the second side cooks for a further 2 mins or until juices run clear
  5. Add a generous serving of Hellmann's Sticky Yakiniku sauce, and Hellmann's Mayonnaise to the burger bun with a handful of Shredded Cabbage and top with pickled gherkins .
  6. Once the burger patties are cooked to your liking, place in the toasted bun add the lid and enjoy!

Recipe courtesy of Lucky Chip for Hellmann's, created as a part of the Grilltopia campaign in celebration of their new range of premium BBQ and Hot & Spicy sauces. For more information, visit

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