Cook the Book: Japanese Burgers with Wasabi Ketchup
This recipe creates flavorful Japanese-style burgers using a blend of ground sirloin and pork, incorporating panko and Japanese seasonings. They are served with a unique wasabi-infused ketchup, offering a delightful fusion of flavors.
Equipment
- 2 Mixing Bowls One for the ketchup, one for the burger mixture
- 1 Measuring Cups and Spoons
- 1 Whisk For combining ketchup ingredients
- 1 Skillet or Grill For cooking the burgers
Ingredients
Main
- Wasabi Ketchup:
- 1/2 cup ketchup
- 2 tablespoons soy sauce
- 1 tablespoon wasabi
- Japanese Burgers:
- 1/2 cup panko breadcrumbs or regular dried breadcrumbs
- 1/4 cup whole milk
- 1/2 pound ground sirloin beef
- 1/2 pound ground pork
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup finely chopped white onion
- 1/2 tablespoon soy sauce
- 1/2 teaspoon salt
- Sesame oil for coating hands
Instructions
- In a small bowl, whisk together the ketchup, soy sauce, and wasabi to make the wasabi ketchup. Set aside.
- In a medium bowl, combine the panko breadcrumbs and whole milk. Let stand for a few minutes until the breadcrumbs are softened.
- Add the ground sirloin, ground pork, black pepper, finely chopped white onion, 1/2 tablespoon soy sauce, and salt to the bowl with the soaked panko.
- Using clean hands or a fork, gently mix the ingredients until just combined. Avoid overmixing.
- Lightly coat your hands with sesame oil.
- Divide the mixture into four equal portions and gently form each portion into a patty, about 1 inch thick.
- Preheat a skillet over medium-high heat or prepare your grill.
- Cook the burger patties for 4-6 minutes per side, or until cooked through and an internal temperature of 160°F (71°C) is reached.
- Remove the burgers from the skillet or grill and let rest for 2-3 minutes.
- Serve the burgers with the prepared wasabi ketchup.
Notes
Combine the panko and milk first and let it soak thoroughly before adding to the meat mixture; this helps keep the burgers moist. Be careful not to overwork the meat mixture, as this can result in tough burgers. Mix just until the ingredients are combined. Use sesame oil on your hands when forming patties to prevent sticking and add a subtle aromatic note. Cook patties to an internal temperature of 160°F (71°C) for food safety. Allow cooked burgers to rest for a few minutes before serving to retain juices.