Teriyaki burgers and sliders

Break the beef up a little with the tip of a fork.

Drip the Worcestershire, soy sauce, sake, mirin, hot sauce and brown sugar over the surface for an initial distribution.

Mix gently with the fork; do not aim for perfect, the shaping finishes the mixing.

Switch to hands run under cold water and divide into four four-ounce sliders.

Cook immediately or hold in the fridge.

Cook on a grill pan over medium-high heat, three or four minutes per side.

Give a half turn on the first side for a cross hatch of grill marks.

A slight dome and juices coming up through the top means they are done.

Build on a sweet potato slider bun with lettuce, tomato and a pickle slice, skewered together.