The bold flavours of Japanese togarashi, ginger and miso add a trendy twist to the beloved burger.
- Prep time 30 minutes
- Total time 30 minutes
- Portion size 6 servings
- 4 slices white bread , crusts removed
- 2/3 cups sodium-reduced beef broth
- 2 tablespoons white miso paste
- 1 kg lean ground beef
- 2 cloves garlic , minced
- 2 tablespoons grated fresh ginger
- 2 tablespoons shichimi togarashi
- 1 batch Maple Mustard Beer Glaze (recipe in Method)
- 170 to 225 g cheese (such as Cheddar, Camembert, blue or goat cheese)
- 6 hamburger buns , split and toasted
- Bánh Mì Pickles (recipe in Method)
- Best Burger Sauce (recipe in Method)
Tear bread into bite-size pieces. In bowl, using hands, mash bread, broth and miso paste until fine paste. Crumble in beef; add garlic, ginger and shichimi togarashi. Stir to mix. Shape into six 1/2-inch thick patties. (Make-ahead: Layer between parchment paper in airtight container; refrigerate for up to 24 hours.)
Place patties on greased grill over medium-high heat; brush with half of the glaze. Close lid and grill, turning once and basting with remaining glaze, until instant-read thermometer inserted sideways in patties reads 160°F, about 8 minutes. Top each patty with cheese; grill until melted, about 1 minute. Serve in buns spread with Best Burger Sauce and topped with Bánh Mì Pickles (if using).
Tip from The Test Kitchen: Shichimi togarashi is an aromatic Japanese table condiment typically used as a topping for soups and noodle dishes. While there are many variations, most blends include a combo of red chili peppers, pepper, sesame seeds, dried orange peel, nori flakes, prickly ash pods, hemp seeds and poppy seeds.
Maple Glazed Beer Glaze
Makes: 6 servings
In skillet, bring 1 cup of beer (such as IPA or pale ale), 1/2 cup of maple syrup and 2 tbsp of mustard to boil over high heat. Reduce heat to medium; cook, stirring often, until mixture is thick and measures about 1 cup, 10 to 15 minutes. Glaze will thicken as it cools. If glaze is too thick, stir in 1 to 2 tbsp warm water before using.
Bánh Mì Pickles
Makes: 6 to 8 servings
8 radishes, thinly sliced (about 1 cup)
1 carrot, julienned (about 1 1/2 cups)
half English cucumber, thinly sliced (about 1 cup)
1/3 cup unseasoned rice vinegar or white vinegar
3 tbsp granulated sugar
1 tsp salt
In large bowl, place radishes, carrot and cucumber.
In small microwaveable bowl, stir together vinegar, sugar and salt. Microwave on high until hot and bubbly, 45 to 50 seconds. Stir; pour over vegetables and toss to coat. Refrigerate, stirring every 5 minutes to ensure veggies are coated, until cold, about 20 minutes. Strain before serving.
Best Burger Sauce
Makes: 6 to 8 servings
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 cups lightly packed chopped fresh cilantro
half jalapeño pepper (including seeds)
1 tbsp lemon juice
1/3 cup light mayonnaise
In dry small skillet, toast mustard seeds and cumin seeds over medium heat until fragrant, about 1 minute.
In blender, purée together mustard mixture, cilantro, jalapeño pepper, lemon juice, salt and 1 to 2 tbsp water (as needed) until smooth. Transfer to bowl; stir in mayonnaise. (Make-ahead: Cover and refrigerate for up to 3 days.)
Nutritional facts Per serving: about
- Fibre 2 g
- Sodium 1106 mg
- Sugars 20 g
- Protein 45 g
- Calories 660
- Total fat 28 g
- Potassium 575 mg
- Cholesterol 118 mg
- Saturated fat 13 g
- Total carbohydrate 53 g
- Iron 42
- Folate 36
- Calcium 31
- Vitamin A 8