Crispy Katsu Blended Burgers
This week’s recipe for Crispy Katsu Blended Burgers, the 2022 Blended Burger Contest Winner in the professional category, comes from our good friends at The Mushroom Council. Katsu is a delicious and popular Japanese dish that is enjoyed by both locals and foreigners alike. It’s also one of Japan’s most beloved comfort foods. This recipe is part of the Mushroom Council’s Blended Burger Project ®, a movement to make burgers, tacos, pasta, you name it, better by blending finely chopped fresh mushrooms with ground meat for a more delicious, nutritious and sustainable meal. More summertime deliciousness. Enjoy!
Ingredients (Yield: 8 Burgers)
Burgers:
- 2 Tbsp. olive oil
- 1 small onion, cut into 1/4-inch dice
- 3 cups shiitake mushrooms, cut into 1/4-inch dice
- 3 Tbsp. soy sauce
- Kosher salt and freshly ground black pepper (grind in FinaPod PRO Plus)
- 1 lb ground ribeye (80% lean/20% fat)
- 1 lb ground pork (80% lean/20% fat)
- 2 Tbsp. ketchup
- 2 Tbsp. cooking wine
- 1 Tbsp. Worcestershire sauce
- 1/2 tsp toasted minced garlic (grind in FinaPod PRO Plus)
- 1/8 tsp freshly grated nutmeg (grate in FinaPod GT)
- 3 large eggs
- 1 Tbsp. cornstarch
- 1/2 cup all-purpose flour
- 1 cup panko
- Vegetable or canola oil, for frying
Katsu Sauce:
- 1/4 cup ketchup
- 2 Tbsp. Worcestershire sauce
- 1 tsp date syrup
Spicy Mayo:
- 1/4 cup mayonnaise
- 1 Tbsp. sriracha
Assembly:
- 2 to 3 Tbsp. unsalted butter
- 8 sesame burger buns, split
- 2 ripe tomatoes, thinly sliced
- 2 cups finely shredded green cabbage
Directions:
1. For the burgers: Heat 1 tablespoon of the olive oil in a medium skillet over medium heat. Add the onions and cook, stirring occasionally, until golden brown and softened, 5 to 7 minutes. Add the mushrooms and remaining 1 tablespoon olive oil and cook, stirring occasionally, until golden brown and softened, 7 to 10 minutes. Add 1 tablespoon of the soy sauce and salt to taste. Refrigerate the mixture until cool.
2. Mix the beef and pork together in a large bowl. Add the ketchup, cooking wine, Worcestershire sauce, toasted minced garlic, nutmeg, 1 of the eggs, the remaining 2 tablespoons soy sauce, 1/2 teaspoon salt and 1/4 teaspoon pepper; mix thoroughly for 2 minutes.
3. Mix the cornstarch with 3 tablespoons water in a small bowl and add to the burger mixture. Mix in one direction until the meat starts becoming sticky and bound together. Add the cooled onion and mushroom mixture and combine.
4. Test a tablespoon of the burger mixture by pan frying or microwaving (40 seconds) until cooked through. Taste and adjust seasonings in the burger mixture as needed. Let marinate in the refrigerator for 30 minutes to 1 hour.
5. Divide the burger mixture into 8 balls and form each into a patty about 1 inch thick.
6. To prepare the dredge station, beat the 2 remaining eggs in one bowl and keep the flour and panko in separate plates.
7. Heat 2 inches of vegetable oil in a large saucepan to 340 degrees F.
8. Meanwhile, coat a burger patty with flour and shake off the excess. Dip into the beaten eggs, then coat with panko. Repeat with the remaining patties.
9. Fry 1 burger at a time until the panko coating is crisp and deep golden brown, about 3 minutes per side. Transfer to a wire rack and let rest for 2 minutes. The residual heat will finish cooking the burgers.
10. For the katsu sauce: Mix the ketchup, Worcestershire sauce and date syrup in a small bowl and set aside.
11. For the spicy mayo: Mix the mayonnaise and sriracha in a small bowl and set aside.
12. For the assembly: Melt enough of the butter in a large nonstick skillet over medium heat to coat the bottom. Add the buns, split-side down, and cook until toasted, about 2 minutes.
13. Spread the spicy mayo on the bottom buns. Top with the crispy katsu patties and spread with the katsu sauce. Top with the tomatoes and shredded cabbage. Close the burgers with the top buns and enjoy!