Meal Planner

SuperValu Kevin Dundon Asian Burgers


Make your next BBQ the best yet with our Signature Tastes Hereford Prime Beef Burgers.

Preparation time: 30 minutes

Cooking time: 12 minutes


Serves: 4 people

  • 4 - Brioche Buns
  • 1 - Pak Choi
  • 4 - SuperValu Signature Tastes Hereford Prime Beef Burgers
  • 100 ml Teriyaki Sauce
For the Asian Slaw:
  • 1 - Lime
    the zest of the whole lime and 1 tablespoon of lime juice
  • 1 pinch Pepper
  • 1 pinch Salt
  • 2 tbsp Sesame Oil
  • 2 - Signature Tastes Banana Shallots
    thinly sliced
  • 6 - Spring Onions
  • 2 - SuperValu Carrot
  • 1 1/4 head SuperValu Red Cabbage
  • 100 ml Teriyaki Sauce
For the wasabi mayonnaise:
  • 100 g Light Mayonnaise
  • 0.5 tsp Wasabi
    paste or horseradish


1. Preheat the barbecue to medium.

2. Place the burgers in a baking dish and pour the teriyaki sauce over them. Cover and leave to marinate for at least 20 minutes.

3. To make the slaw, combine the cabbage, carrots, shallots and spring onions with the teriyaki sauce, sesame oil and lime zest and juice in a large bowl. Season to taste, then toss together and set aside until needed.

4. Prepare the mayonnaise by mixing the mayonnaise and wasabi paste or horseradish together in a small bowl.

5. Remove the burgers from the marinade and transfer to the hot barbecue. Cook over indirect heat so that the flame doesn’t
burn the meat. Cook for 8 to 10 minutes, turning once or twice, until cooked through. 

6. Add the quartered pak choi to the grill and cook for 2 to 3
minutes, until lightly charred.

7. To serve, spread a dollop of wasabi mayonnaise on the base of each burger bun, then add a cooked burger and top with the remaining bun. Serve with the Asian slaw and grilled pak choi on the side or right on the burger if you want to add an extra punch.

Top Tip: 

Press the centre of the raw burger slightly to keep the burger flattened when grilling, as the meat will shrink back. This recipe works well with turkey mince too

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