Iron Chef Winners Japanese Style Hamburgers Recipes

GZ'S IRON CHEF BURGER

Steps:

• Prepare a gas grill with a grill pan for medium heat.
• Gently form the ground beef into 4 loosely packed patties, making sure not to over work the meat. Season the burgers with salt and pepper.
• Place 4 onion rings on the grill and press a burger patty onto each one. Let this cook together until the burgers caramelize on that side, 3 to 4 minutes. Flip the burgers and top with 2 slices cheese (on top of the onions), then continue to cook to your desired temperature.
• Spread 1 tablespoon butter onto each English muffin. Season with salt and pepper, then toast on the grill.
• In a mixing bowl, combine the Dijon, mayonnaise, ketchup, horseradish, gherkins and chives. Fold together until evenly incorporated.
• To assemble, spread the special sauce on both slices of each English muffin. Stack the burgers on the bottom slices, then the pickles (if using), lettuce and top slices of English muffin.

IRON CHEF WINNER'S JAPANESE-STYLE HAMBURGERS

Steps:

• In a mixing bowl, season ground beef to taste with salt and pepper.
• Heat a small amount of oil in saute pan and cook onion until tender.
• In a small bowl, beat egg lightly; add milk, mixing well.
• Stir in breadcrumbs and allow to rest.
• Add onions and breadcrumbs to ground beef, working ingredients together with your hands.
• Divide meat into fourths, and make a patty; toss back and forth to force air out.
• Shape into burger shape.
• Heat small amount of oil in skillet and cook burgers; cover pan, and simmer on medium-high heat until burgers cook done; then remove lid, reduce heat to medium, and cook till water disappears.
• Remove from pan.
• Add 2/3 cup water, ketchup, sake, Worcestershire sauce, soy sauce, and butter to pan; bring to boil.
• Simmer till thickened.
• Spoon sauce over burgers on plate.

IRON CHEF WINNER'S JAPANESE PAN-FRIED CHICKEN

Steps:

• Remove excess fat from chicken.
• Remove hard end tips of mushrooms, and cut into halves or fourths depending on size.
• Destem and remove seeds from peppers; cut into 4-6 pieces if bell peppers are used.
• Heat a non-stick fry pan over medium-high heat until hot; add chicken skin side down, and cook until skin crisps and turns golden.
• Turn chicken and cook other side until brown.
• Add mushrooms and peppers to pan.
• When meat is cooked done, add the mirin and the soy sauce; turn chicken and vegetables frequently.
• Remove chicken when sauce thickens; cut into bite-size pieces.
• Arrange all on a platter.
• Serve sansho pepper and shichimi togarashi as table condiments.