RECIPES: Recipe Details

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I once had a club sandwich in Washington DC that has stuck with me for many years. It was a typical club, except they topped it with pickled ginger. WOW...That was the best sandwich I ever tasted. I also had a miso glazed seabass that was to die for. I have taken my love of these two dishes and combined them to deliver a miso glazed beef burger with only ginger as a topping. My favorite food is a good cheeseburger, so it hurts me leave the cheese off of this one. But one taste will make you gorget all about the cheese. The sweet Hawaiian buns are definately the secret ingredient. Hawaiian-Japanese fusion wrapped up in an all american package. Enjoy!


1/4 cup macadamia nut oil
2 tbsp. plus 1 tsp. Japanese rice vinegar
1 bulbous green scallion
3 tbsp. shiitake mushroom caps cut into 1/8" cubes
1/4 cup Shiro miso paste (sweet white miso paste)
1/8 cup plus 1 tsp. superfine sugar
6 oz. can pineapple juice
3 lbs ground chuck
1/3 cup organic mayonnaise
2 tsp. juice from pickled ginger jar
1/8 cup sweet cream butter
1 pkg. Hawaiian sweet sandwich rolls
6 oz. jar pickled ginger


Step 1: In a small cast iron skillet, add 1 tbsp macadamia nut oil, 1 tsp rice vinegar, 1 tbsp finely chopped scallion, and 3 tbsp choped skiitake mushrooms. Sauté until mushrooms and scallions are tender (about 2-3 minutes). Set aside for 10 minutes. Step 2: In a small mixing bowl combine white miso, 2 tbsp rice vinegar, 1/8 cup sugar, 1/8 cup mac nut oil, and 3 oz pineapple juice. Whisk all ingredients until smooth. Step 3: In a large mixing bowl combine ground chuck with onions and mushrooms that have been sauteed previously. Form six 1/2 lb. patties. Set in cooler until step 6. Step 4: In a small mixing bowl combine 1/3 cup mayo,1 tsp juice from pickled ginger jar, 1tsp sugar. Whisk all ingredients to blend smooth. Set aside Step 5: Build a hot fire in the grill. Lightly oil the grill with macadamia nut oil using a clean rag. Step 6: Pour the remaining pineapple juice into a spray bottle. Using a sauce mop, coat the patty well with the miso glaze on both sides. Lay each of the patties on the grill, then cook each side for 6-7 minutes, flipping only once. Mist the patties every two minutes with pineapple juice and reapply miso to the patties at the same time. Remove from grill. Step 7: In a small cast iron skillet, add 1/8 cup butter and 1 tbsp of juice from ginger jar and heat until melted. Take 6 sandwich buns and spread warm butter mixture to each side. Very carefully toast each bun for 20-30 seconds on the grill. These buns burn quickly so use caution. Step 8: Spread a thin layer ginger-mayo onto each side of bun. Set patty on bottom bun, then add thin layer of picked ginger atop patty (about 5-8 pieces) . Place top bun on top and serve.


The buns are the trickiest part. If the grill has a warming rack use it. Be preparred for a taste journey to Maui, then on to Japan, and finally, heaven. ENJOY!