Teriyaki Boekoeloekoe Burger on a Charcoal Bun

Peel or wash the potatoes, then dice them and transfer to a bowl. Drizzle with half of the olive oil and season with salt and pepper, then toss well to coat. Transfer to a parchment-lined baking sheet and bake for 25 - 30 minutes or until golden-brown, tossing halfway.

Meanwhile, thinly slice the cucumber. In a salad bowl, combine the white wine vinegar with the sugar, then season with a pinch of salt. Add the cucumber and toss well to combine.

Did you know... cucumbers are low in calories and mostly made up of water, but they still contain vitamins and minerals. They're a great way to stay hydrated and get your essential nutrients at the same time.

Bake the burger bun in the oven for 5 - 7 minutes. Meanwhile, in a small bowl combine the honey with the rest of the teriyaki sauce. Heat the rest of the olive oil in a frying pan over medium-high heat. Shape the boekoeloekoe mixture into burger patties. When the pan is nice and hot, fry the burger for 3 minutes per side. Pour over the teriyaki sauce and fry for 1 - 2 more minutes per side.

In a bowl, combine the rest of the white wine vinegar with the mayonnaise and the sambal (see Tip). Add the slaw mix and toss well to combine, seasoning to taste with salt and pepper.

Tip: skip the sambal if preferred.