1. Combine the minced beef tamari spring onions garlic and egg yolk in a bowl season lightly and mix gently with your hands until combined

2. Divide into four even portions and shape into patties pressing the centers slightly then refrigerate for thirty minutes to firm

3. Pour the No Soy Teriyaki into a small saucepan and simmer until reduced by half to form a glossy glaze take care not to burn it

4. For quick ginger cucumber pickles heat rice vinegar caster sugar grated ginger and fifty milliliters of water in a saucepan until the sugar dissolves add the cucumber slices stir to coat then transfer to a container chill and drain before using

5. Heat the vegetable oil in a large skillet over medium high heat or preheat a flat top brush with oil add the patties and cook one to two minutes until browned

6. Flip the patties brush generously with the reduced teriyaki glaze continue cooking until just cooked through brushing again to build a shiny glaze

7. Toast the bun cut sides lightly spread mayonnaise on the base place a hot glazed patty on top add pickles a drizzle of hot sauce spring onion slices and lettuce cover with the bun top and serve immediately