Teriyaki Sensational Burger with tempura vegetables, kale, spring onions and lemon nori dip

Mix the delicious flavours of Japanese cuisine with HARVEST GOURMET Sensational Burger for a plant-based dish that is sure to entice your diners to come back for more. 

  • 0:40 TIME
  • 10 Portions
  • 780 calories
  • medium


25ml         CHEF Demi-Glace Liquid Concentrate 

200 ml     soya sauce, low salt 

120 g         honey 

180 ml     water 

50 ml         lime juice 

40 g         roasted sesame seeds 

10 pc         Harvest Gourmet Burger  

2 tbsp        Vegetable oil  

Nori Pepper dip: 

2 sheet     nori seaweed 

500 g         silk tofu 

240g         Vegan Natural Yoghurt 

80g         CHEF Fermented Pepper Paste  

100 ml     olive oil 

1 lemon, juice 


20 pc         spring onions 

500 g        kale 

300 g         wheat flour 

3 tsp         baking powder 

400ml         ice water 

200 g         rice flour 

Oil for frying  

1. Bring the CHEF Demi-Glace Liquid Concentrate to the boil with soy sauce, honey, water and lime juice and let it simmer for a 5 mins.  

2. Fry off the Harvest Gourmet Burgers on a hot pan in oil for 3-4 mins on each side to a core temp of 74°C.  

3. Brush all the burgers with the sauce and sprinkle with sesame. 

4. Serve the teriyaki burgers with crispy tempura vegetables and lemon-nori dip. 


1. Chop the nori seaweed finely. 

2. Blend the tofu together with Vegan Natural Yoghurt, CHEF Fermented Pepper Paste, oil and lemon juice to a fine purée. 

3. Pour it in a bowl and stir in the nori seaweed.  


1. Clean the spring onions and the kale and rinse it thoroughly. Strain off excess water using a salad centrifuge and remove the last water with a towel.  

2. Mix flour and baking powder and then add water. It is fine with lumps in the tempura dough. 

3. Heat up the oil in a pot to 180°C. 

4. Mix the vegetables in rice flour and hereafter in the tempura dough. Put the vegetables in the hot oil and fry them until golden and crispy. 

5. Take them out of the oil and place them paper to soak up the fat. Repeat the process until all vegetables have been fried. 

Chef's Tip

  • Mushrooms such as shitake, enoki and oyster mushrooms will be nice in tempura too. 
  • Season the tempura with spices or miso.  


Energy (kJ)3270
Energy (Cals)780
Protein (g)28.6
Total fat (g)45.5
Saturated fat (g)10.9
Carbohydrate (g)58.2
Sugars (g)17.1
Dietary fibre (g)13.0
Sodium (mg)1830