RECIPES: Recipe Details
Yuzu Kosho Burger
Yuzu Kosho is my new favorite condiment, so I wanted to grill a burger to showcase it's subtle spice and citrus notes.
1/3 cup Kewpie Mayonnaise (Japanese Mayo)
1/3 cup Yuzu Kosho
1 tablespoon grated Lime Zest
3 tablespoons Soy Sauce
2 tablespoons cooking Sake
1 tablespoon Mirin
1 tablespoon grated Ginger
1 tablespoon grated Garlic
Â¼ cup Panko
4 Green Onions thinly sliced (white and pale green parts only)
1.75 pounds ground Kobe Beef (20% fat)
6 Sesame Buns
6 ounces Bean Sprouts
30 leaves of Mizuna Greens
Make Yuzu Kosho Mayo: mix together kewpie mayonnaise, yuzu kosho, and lime zest thoroughly, cover, refridgerate for at least an hour. Keep in the fridge until service.
Make Patties: In a small glass bowl mix together soy sauce, sake, mirin, ginger, garlic, and panko. In a large glass bowl, place the ground Kobe beef and add the soy sauce mixture and sliced green onions. With a large metal spoon, gently mix everything together so that ingredients are evenly distributed. Let the meat mix rest for 10 minutes. With wet hands form 6 equal sized meat balls and then gently pat them down into patties.
To grill: Heat grill to medium-high heat. Once the grill is ready, brush off with grill brush and oil using tongs and oiled paper towel. Lay each patty on the grill. Let grill for about 8 minutes on each side with lid covered. Take patties off the grill and let rest for 5 minutes on a platter. While patties are resting place each bun (both halves) on the grill for 1-2 minutes, or until the outer edges start to brown slightly, then take off grill for burger assembly.
To assemble: Place one grilled patty on each bottom bun. Top each patty with 5 Mizuna leaves and 1 ounce of bean sprouts. Spread 2 tablespoons of the Yuzu Kosho Mayo on each top half bun. Lay top half bun on top and eat.
This burger is full of umami, citrus, and subtle spice. One taste of Yuzu Kosho Mayonnaise and you'll never be the same!