There are so many burger combinations to try. I migrated to a Japanese style burger this week, complete with a ginger, garlic and soy beef patty, tomato, a cabbage, radish and carrot slaw with rice wine vinegar and mirin, fried lotus root, Kewpie mayonnaise and hot sauce. It was a delicious surprise.
Ingredients (makes about six burgers)
For the Beef Patties
800g beef mince
4 tablespoons of Soy Sauce
1 Teaspoon of Salt
3 Teaspoons of grated ginger
6-7 Cloves of Garlic
2 Teaspoons of Sesame Oil
3 Tablespoons Mirin
1 Cup Panko Breadcrumbs
Half a cup of Milk
For the Slaw
1/4 White Cabbage
1/4 Cup Mirin
2 Tablespoons Rice Wine Vinegar
Lotus Root (frozen or fresh) cut into thin slices
Buns (I made my own, but feel free to buy some good quality fluffy buns!)
I like to get the patties done as soon as possible and get them into the fridge. I find it firms them up, binds them together.
Simply mix all the ingredients together with your hands. Mix them really well until well combined. Then, in a ring mold that is slightly larger than your burger buns, press in handfuls of burger mince to fit the ring mold. Wrap the patties in cling wrap and put in the fridge.
For the slaw, finely slice the cabbage, carrot and radishes. Douse in mirin, rice wine vinegar and grind with salt and pepper. Lightly toss the salad.
In a frying pan, fry lotus root in sesame oil until golden brown on each side. Set aside for serving.
Fry the patties in the same pan as the lotus root. Cook for five minutes each side, lightly toast the buns in the oven at the same time.
Once done, construct your burgers with a pile of salad, Kewpie sauce, hot sauce, salt and pepper. Patty up!