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Prep time
25 minutes
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Cook time
10 minutes
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Serves
4
Author Notes
The Japanese Restaurants have taken Western-style Hamburgers and elevated them into a Family-style dish that has become my favorite. Grated Daikon Oroshi is a must for oily foods in Japan. Tempura is presented with a small dipping bowl of oroshi. Oily fish are served with drained oroshi on top which cuts the oily flavor and aids in digestion. The oroshi can be flavored with soy sauce or yuzu citrus. It is a quick and easy technique to add dimension to flavors but should be grated right before eating. The red on top of the beef patty (in the picture) is momiji oroshi, named for the color of autumn maple leaves, but really is grated red chili mixed with the grated daikon. Really try to find fresh shiso if you can. —BoulderGalinTokyo
Ingredients
- Miso Beef Burgers
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1 pound
ground beef (low-fat content)
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1
small onion, finely minced
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1/2
small carrot, scraped & minced
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2 1/2 tablespoons
Golden Miso (or medium miso), chunky is fine
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1
or 2 grated garlic cloves
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1
egg
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1 teaspoon
black pepper, freshly ground
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1/2 cup
panko (this produces a juicy burger, add more panko if grilling or want a firmer patty)
- Serving Components and Grated Daikon Oroshi
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2
teaspoons olive oil
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16
shishito peppers, or sliced bell pepper (shishitos are usually not hot)
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4
shiitake mushrooms, thinly sliced, or maitake (hen-of-the-woods) pulled apart into equal sizes, picture is shimeji mushrooms
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2 1/2
inches daikon radish from the middle section, peeled
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4
shiso leaves (plus 4 extra if making chiffonade for oroshi)
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1/8 teaspoon
cheyenne pepper (or one dried chili of your choice, remove seeds)
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2
kabosu, sudachi, key lime (halved) or yuzu, or Meyer lemon (cut in eights)
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a couple of drops of soy sauce
Directions
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In a large mixing bowl, combine all ingredients through the panko. Remove your wedding ring and knead the beef mixture in the bowl as you would knead bread. Shape into patties.
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Put oil in skillet and on medium heat cook hamburgers. Since it's beef, don't over cook. When they are almost done, push to one side of skillet and add mushrooms, sauté until done, 1-2 minutes. Remove from pan to a warmed plate.
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Add shishito peppers and sauté until cooked, stirring occasionally, about 4 minutes.
(If you want the peppers to look shiny without beef flavor, sauté before the hamburgers).
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Make the DAIKON OROSHI: Grate with a ceramic grater which is easiest for this purpose (photo). What you use to grate the garlic should be fine. Or chop in half-inch pieces and pulse in a food processor. Over processing will make juice. Drain a little but the oroshi should not be dried out.
For MOMIJI OROSHI: grate chili or use a little cayenne pepper. Add to some of the grated daikon-it should taste very hot.
SHISO CHIFFONADE: Remove any stems from shiso leaves. Roll leaves up and slice very thinly.
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TO SERVE: Place a shiso leaf off center on individual serving plates. Place miso hamburger in middle, covering a small section of shiso. Put shishito peppers on other side of shiso. Top with daikon oroshi in center-to-front of burger. Place mushrooms on top of burger and oroshi. Put momiji oroshi on top and sprinkle shiso chiffonade (if using). Before eating squeeze citrus juice on daikon oroshi and drizzle a couple of drops of soy sauce on top.
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Don't forget your wedding ring!
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