MISO conFUSED
Ingredients
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
Instructions
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.