Preheat your oven to 220°C/200°C fan/gas mark 7. Peel and grate the garlic (or use a garlic press).
Put the breadcrumbs and water for the breadcrumbs (see ingredients for amount) into a large bowl, then mix to combine. Add the garlic and beef mince. Season with the salt for the burgers (see ingredients for amount) and pepper, then mix together with your hands.
Roll the mince into even-sized balls, then shape into 1cm thick burgers (1 per person). TIP: The burgers will shrink a little during cooking. Set aside on a plate.
In another bowl, mix the teriyaki sauce with the olive oil (see ingredients for amount), then add the chicken thighs. Mix well to coat, then cover and set aside. IMPORTANT: Wash your hands and equipment after handling raw meat and its packaging.

Chop the potatoes into 2cm wide wedges (no need to peel). Pop onto a large baking tray.
Drizzle with oil, sprinkle on half the sesame seeds, then season with salt and pepper. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

If you're using the oven to cook the chicken, lay the thighs flat onto another baking tray and drizzle over any remaining marinade from the bowl.
Roast on the middle shelf of your oven until browned and cooked through, 16-18 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.
Alternatively, cook them on the BBQ if you'd prefer.

Meanwhile, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
Thinly slice the radishes.
Trim the baby gem and reserve 1 leaf per person, then thinly slice the rest.
Pop all your salad veg into large serving bowl and set aside until serving.

If you're cooking your burgers in a pan, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the burgers and fry until browned on the outside and cooked through, 12-14 mins in total. Carefully turn them every 3-4 mins and lower the heat if needed. IMPORTANT: The burgers are cooked when no longer pink in the middle.
Once cooked, lower the heat and add three quarters of the bulgogi sauce. Turn to glaze the burgers in the sauce.
Alternatively, cook the burgers on the BBQ if you'd prefer.

Once everything is nearly ready, halve the burger buns. Pop onto a baking tray and into the oven to warm through, 2-3 mins. Alternatively, toast them on the BBQ for 1 min if you'd prefer.
Mix the remaining bulgogi with half the mayo and the water for the mayo (see ingredients for amount) in a small bowl. Season with salt and pepper, then drizzle over the salad. Sprinkle over the remaining sesame seeds and toss to coat.
Spread the remaining mayo over the cut sides of your buns, then top each base with a reserved lettuce leaf, bulgogi burger and bun lid.
Serve your burgers with the teriyaki chicken, salad and wedges alongside. Enjoy!