Tokyo Teriyaki Pork Burgers

Posted by Keejays Limited on

The Taste Keejays of Suffolk Tokyo Teriyaki Sauce has hints of lime, garlic and ginger - ideal for making an Asian-inspired sticky pork burger. 

Tokyo Teriyaki Pork Burger

Prep time: 15 minutes, plus marinating time
Cooking time: 20 minutes 
Chef's tip: If you can, leave the pork to marinade overnight in the fridge for ultimate flavour and tenderness 


  • 4 pork loin steaks or medallions 
  • 285ml bottle of Tokyo Teriyaki Sauce 
  • 2 tbsp rice wine vinegar (or cider vinegar) 
  • t tsp sugar 
  • 2 medium carrots, grated or julienned 
  • 4 burger buns 
  • 4 tbsp mayonnaise 
  • 4 large, crunchy lettuce leaves 
  • 8 long cucumber slices 
  • 75g radishes, sliced 
  • 4 spring onions, sliced 


  • Rub 8 tbsps of the Tokyo Teriyaki Sauce into the pork and place in an airtight container in the fridge for a minimum of two hours, or ideally overnight. 
  • When you're ready to begin cooking, mix the vinegar and sugar, and then add the carrots and set aside. 
  • Heat a griddle pan over a medium heat (or, if the weather's nice, fire up the BBQ!), and cook the pork for around 4 to 6 minutes on each side until browned and cooked through. Using the same griddle pan, gently toast the burger buns. 
  • Spread the bottom half of the burger buns with mayonnaise and layer the lettuce, cucumber, pork, pickled carrot, radish and spring onion. 
  • Drizzle over more of the Tokyo Teriyaki Sauce before closing the bun and serving. 

Buy our Tokyo Teriyaki Sauce here:


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