California Roll Burgers With Wasabi Mayonnaise Recipes

ROCK SHRIMP BURGERS WITH WASABI MAYO

Steps:

• Heat your grill.
• For the Wasabi Mayo: Mix all the ingredients together. Taste and adjust the seasoning. Cover and refrigerate until ready to use.
• For the Rock Shrimp Burgers: process half the shrimp with the egg. Coarsely chop the remaining shrimp and put it into a bowl. Add the processed shrimp and the parsley, bread crumbs, and salt and pepper to taste. Divide the mixture into 4 portions and form them into patties. Grill them on medium heat until cooked through, about 3 to 4 minutes per side. (You can also fry them in a skillet with a little oil.)
• To serve: place a burger onto a bun. Top with a slice of tomato and some Wasabi Mayo. Cover with the bun top and serve.
• For mini-burgers: Prepare the buns by cutting out smaller buns with a 1 1/2-inch diameter ring mold or biscuit cutter. Take a heaping tablespoon of the burger mixture and form it into a small patty. Continue with the remaining mixture until all the burgers are formed. Grill them over medium heat until browned and cooked through, about 3 to 4 minutes per side. Place a shrimp burger onto a mini-bun. Top with a slice of cherry tomato and some Wasabi Mayo. Cover with the bun top and secure them with a toothpick.

CALIFORNIA ROLL WRAPS

Steps:

• Divide the wasabi mayonnaise evenly among the 6 tortillas and spread to within 1/2 inch of edges. Layer with crabmeat, avocado, jicama, red pepper, cucumber and bean sprouts. Roll up tightly.

KAMIKAZE BURGERS

Steps:

• In a large bowl, mix ground beef, onion and garlic. Season with salt and pepper, and shape into 4 patties.
• Preheat an outdoor grill for medium heat, and lightly oil grate.
• Place patties on the prepared grill, and cook 5 minutes per side, or to desired doneness.
• Prepare buns by spreading 1 tablespoon of wasabi on the bottom half, and 1 tablespoon mayonnaise on the top half. Top burgers with a slice of cheese, and sandwich inside the buns.

CALIFORNIA ROLL

Steps:

• Wrap a sushi rolling mat completely in plastic wrap and set aside.
• Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Transfer rice to a bowl and cut in rice vinegar using a rice paddle or wooden spoon. Season with 1 teaspoon sugar and 1 teaspoon salt, or to taste. Allow to cool to room temperature, about 30 minutes.
• Combine crab meat with mayonnaise in a small bowl.
• Place a sheet of nori on a flat work surface. Spread a thin layer of rice on top of the nori. Place the nori, rice side down, on the prepared rolling mat. Place 2 to 3 avocado slices on top of the nori in one layer. Top with 2 to 3 tablespoons of the crab mixture. Spoon 1 to 2 teaspoons tobiko lengthwise on one side of the avocado-crab mixture, and 2 cucumber strips on the other side. Using the mat as a guide, carefully roll the California roll into a tight log. Remove the rolling mat. Top roll with more tobiko, cover with plastic wrap, and gently press the tobiko into the top of the roll. Remove the plastic and cut roll into 6 even pieces using a wet knife. Repeat with remaining sheets of nori and filling. Serve garnished with pickled ginger, soy sauce, and wasabi paste

CALIFORNIA ROLL BURGERS WITH WASABI MAYONNAISE

Steps:

• In a bowl, beat eggs, stir in 1/3 cup of the bread crumbs, onions salt, pepper, mix in the imitation crabmeat.
• Shape into 4 1/2 nch thick patties, sprinkle remaining bread crumbs in a shallow dish, dip patties into crumbs, turning and patting to coat.
• In a non stick skillet, heat oil over medium heat; fry patties turning once, until golden brown, about 10 minutes.
• Mix to gether the mayonnaise ingredients, spread about 1/4 on each of the rolls, layer cucumber, patties then avocado on the bottom half of roll, sandwich with top.

WASABI BURGER

Steps:

• 1. Cook MORNINGSTAR FARMS GRILLERS ORIGINAL veggie burger according to package directions, except brush top with hoisin sauce halfway through cooking time.
• 2. Meanwhile, in small bowl stir together mustard, vinegar and sugar. Add cabbage, carrot and radish. Toss until coated.
• 3. Serve burger and cabbage mixture wrapped in flatbread.

ASIAN BURGERS WITH WASABI LIME MAYONNAISE

Steps:

• To Make the Burgers: Combine all ingredients (except the sesame seeds) in a large bowl and mix gently with your hands until just combined; do not over mix. Form turkey into 4 patties about 1/2 inch thick. Sprinkle over the top of each patty the sesame seeds, patting lightly to adhere. Spray skillet with vegetable spray and heat a skillet over medium-high heat. Once hot, add burgers. Cook for 4-5 minutes per side.
• Toast buns if desired, then top burgers with wasabi mayo, lettuce and tomatoes; serve.
• Wasabi Lime Mayonnaise: Mix all ingredients together in a small bowl. Cover and refrigerate for, at least, 1 hour.

TUNA BURGERS WITH WASABI MAYONNAISE

Steps:

• Place vinegar and sugar in small bowl. Slowly whisk in 2 tablespoons olive oil to form an emulsion; season with salt and pepper; set aside.
• Place tuna, scallions, soy, 2 tablespoons olive oil, sesame oil, and lemon zest in a large bowl; season with salt and pepper. Mix well, using your hands, to combine. Divide tuna mixture into six equal portions and form each portion into a 1/2-inch thick patty.
• Place a large nonstick skillet over medium heat and add enough canola oil to coat bottom of skillet. Add patties, and cook until medium-rare, 2 to 3 minutes per side.
• Place arugula in a large bowl, drizzle with reserved dressing, and toss to combine. Divide arugula evenly between 6 plates. Place one patty on each bed of arugula; serve immediately with wasabi mayonnaise.