If you’re looking to impress your friends (from a distance), whip up these delectable Waygu beef burgers, topped with miso-cured cucumbers & radishes, Japanese BBQ, garlic scape mayo, tomato, pea shoots, cheddar & of course, smoked pork belly, served on a brioche bun with a side of taro chips! Source many of these toppings form Li Ming’s Global Mart!

Ingredients:

  • Waygu beef

  • Hickory smoked bacon slices

  • Brioche Bun

  • Cheddar Cheese

  • 1 package Persian cucumbers

  • Sliced radishes

  • White miso

  • Pea Shoots

  • Tomato

  • Garlic Scape Kewpie Mayo

  • Japanese BBQ Sauce

  • 1 pound taro root

  • Togarashi

Instructions:

Burger:

  1. Sear 6oz Waygu patty to desired doneness

  2. Cook bacon

  3. Toast brioche bun with butter

  4. Assemble burger with bacon, cheese, cucumbers, radishes, BBQ sauce, garlic scape Kewpie mayo, tomato, and pea shoots on brioche bun. Enjoy!

Taro chips:

  1. Thinly slice 1 pound taro root into chips

  2. Put in hot water (as hot as your hands can handle)

  3. Shake out water and fry in vegetable oil at 350 degrees until golden brown

  4. Sprinkle togarashi on top

  5. Salt to taste

Cucumbers and radishes:

Ratio: 1 package cucumbers: 1/4 cup white miso

  1. Cure cucumbers whole with miso to for 2 days

  2. Take out and rinse

  3. Slice & serve