Japanese Beef Burger

Ingredients

Ingredients burger

• 300g ground beef (2x 150gr Beef patty), Waygu fat (30%)
• 2 Brioche buns
• Iceberg Lettuce
• Shiso / Soy Tartare sauce *
• Tomasu Sweet Spicy Soy sauce
• Salt & Pepper to taste

*For the tartare sauce

• 100g mayonnaise
• 2 eggs (cooked)
• 40g chopped onion
• 40g diced gherkin/pickle
• 2-3 shiso leaves
• 1 tsp vinegar
• 1 tsp Dijon mustard
• 1g ground white pepper
• 2 tsp Tomasu Soy Sauce

Preparation

Preparation Tartare Sauce

Hard-boil the eggs for 10 minutes, then cool in cold water. Peel and finely chop them. In a bowl, combine the mayonnaise, chopped eggs, onion, gherkin, and finely chopped shiso leaves. Add the vinegar, Dijon mustard, white pepper, and Tomasu soy sauce. Mix well until all ingredients are evenly combined.

Taste and adjust seasoning if needed. Refrigerate until ready to use.

Preparation Burgers

Divide the ground beef into 2 portions of 150 grams each. Shape into patties slightly larger than the buns (they will shrink during cooking).

Season both sides of the patties generously with salt and pepper. Heat a pan or grill over high heat. Add a small amount of oil or butter.

Cook the patties for 3-4 minutes per side for medium. While the patties cook, lightly toast the brioche buns cut-side down in the same pan or on the grill.

Assemble the Burgers

Spread a generous amount of shiso soy tartare sauce on the bottom half of each toasted brioche bun. Add a layer of shredded iceberg lettuce. Place the cooked patty on top of the lettuce. Drizzle Tomasu sweet spicy soy sauce over the patty. Top with the other half of the brioche bun, enjoy!