JAPANESE BURGERS WITH WASABI KETCHUP
This burger recipe comes from the chef Tadashi Ono's 2011 book, "The Japanese Grill: From Classic Yakitori to Steak, Seafood and Vegetables," written with Harris Salat. The writer Alex Witchel raved about it in The Times that same year: "Half beef, half pork, it stayed uncannily moist despite being cooked through. Perfection."
Provided by Alex Witchel
Categories dinner, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Prepare the wasabi ketchup: Whisk together the ketchup, soy sauce and wasabi paste.
- Make the burgers: Prepare a grill for medium heat. In a large mixing bowl, combine the bread crumbs and milk and let rest 2 to 3 minutes. Add the sirloin, pork, onion, soy sauce, salt and pepper. Knead the meat until it becomes sticky and binds together; divide into 4 parts.
- Lightly dab your hands with sesame oil. Using your palms, roll each part of the meat into a ball, then pat the ball flat, shifting it from hand to hand, to form a 1/2-inch-thick patty. Make a shallow indentation across the center of the patty with the side of your hand, to keep it from puffing while it grills.
- Grill the burgers, flipping twice, until browned and cooked through, with no pink in the middle, about 10 minutes. (Alternatively, they may be broiled or sautéed.) Let rest for 2 minutes. Serve on buns, topped with some wasabi ketchup.
Nutrition Facts : @context http, Calories 399, UnsaturatedFat 13 grams, Carbohydrate 21 grams, Fat 24 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 9 grams, Sodium 988 milligrams, Sugar 8 grams
SHU MAI-STYLE BURGERS
These burgers are inspired by the pork and shrimp filling of a shu mai dumpling. This gives you uncommon flavor in a burger - not only from the shrimp, but also from the combination of Asian ingredients - with adequate fat.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, burgers, main course
Time 30m
Yield 8 burgers
Number Of Ingredients 12
Steps:
- If grilling or broiling, heat should be medium-high and rack about 4 inches from fire. Put shrimp and garlic in a food processor and pulse until just chopped; remove to a large bowl. Working in batches, grind pork fat until just chopped (be careful not to over-process). Add to bowl. Then grind meat until just chopped, again being careful not to over-process; add to bowl.
- Mix shrimp, pork fat and meat with the soy sauce, scallion, cilantro, chili and ginger; sprinkle with salt and pepper. Shape into 8 patties.
- To broil or grill, cook about 4 minutes, then turn and cook for a total of 8 to 10 minutes, or until nicely browned and cooked through. For stovetop, heat a large skillet over medium heat for 2 or 3 minutes, then add the patties; cook undisturbed, for about 4 minutes, then turn and cook for a total of 8 to 10 minutes, or until nicely browned and cooked through.
- Garnish with scallion, cilantro, cabbage and pickled pepper, to taste.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 9 grams, Carbohydrate 1 gram, Fat 16 grams, Fiber 0 grams, Protein 19 grams, SaturatedFat 5 grams, Sodium 289 milligrams, Sugar 0 grams, TransFat 0 grams
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