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:
Sear 6oz Waygu patty to desired doneness
Cook bacon
Toast brioche bun with butter
Assemble burger with bacon, cheese, cucumbers, radishes, BBQ sauce, garlic scape Kewpie mayo, tomato, and pea shoots on brioche bun. Enjoy!
Taro chips:
Thinly slice 1 pound taro root into chips
Put in hot water (as hot as your hands can handle)
Shake out water and fry in vegetable oil at 350 degrees until golden brown
Sprinkle togarashi on top
Salt to taste
Cucumbers and radishes:
Ratio: 1 package cucumbers: 1/4 cup white miso
Cure cucumbers whole with miso to for 2 days
Take out and rinse
Slice & serve