Saturday night lockdown burgers


Preparation time
30 mins to 1 hour

Cooking time
less than 10 mins

Serves 2

111 Matt Tebbutt recipe templateBy Matt Tebbutt
From Saturday Kitchen


For the pineapple slaw

  • 100g/3½oz white cabbage, finely shredded (or any cabbage, such as Savoy)
  • 1 red onion, thinly sliced (or white or spring onion)
  • 1 tbsp caster sugar or mirin
  • splash white wine vinegar
  • pineapple rings, chopped (fresh or tinned)
  • 2 red chillies, sliced (or green chilli or dried chilli flakes)
  • 1 handful fresh coriander, chopped (or any other soft herb, such as parsley)
  • 1 lime, juice only (or 1 lemon or bottled lemon or lime juice)

For the marinade

  • 2 tbsp soy sauce
  • 2 tbsp chilli bean paste
  • 2 tbsp mirin
  • 1 tbsp caster sugar (or any sugar, such as soft light or dark brown)
  • garlic cloves, minced
  • 1 tsp grated fresh root ginger

For the burgers

  • 2 thick burgers, around 150g/5½oz each, ideally 20–30% fat to meat (any meat or vegetarian if preferred)
  • 3 tbsp sriracha chilli sauce
  • 2 tbsp mayonnaise
  • 2 crusty burger buns, split (or any bread rolls)
  • Little Gem lettuce leaves (or any lettuce leaves)