Crispy Katsu Blended Burgers
“Menchi katsu was the best meatloaf I’ve ever had in Japan so I had to transform it into the ultimate burger. The shiitake and caramelized onions provide an extra layer of texture and flavor.” – Tsz Chan, 2022 Blended Burger Contest Winner (Professional)
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- 2 tablespoons olive oil
- 1 small onion, cut into 1/4-inch dice
- 3 cups shiitake mushrooms, cut into 1/4-inch dice
- 3 tablespoons soy sauce
- Kosher salt and freshly ground black pepper
- 1 pound ground ribeye (80% lean/20% fat)
- 1 pound ground pork (80% lean/20% fat)
- 2 tablespoons ketchup
- 2 tablespoons cooking wine
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/8 teaspoon freshly grated nutmeg
- 3 large eggs
- 1 tablespoon cornstarch
- 1/2 cup all-purpose flour
- 1 cup panko
- Vegetable or canola oil, for frying
- 1/4 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 teaspoon date syrup
- 1/4 cup mayonnaise
- 1 tablespoon sriracha
- 2 to 3 tablespoons unsalted butter
- 8 sesame burger buns, split
- 2 ripe tomatoes, thinly sliced
- 2 cups finely shredded green cabbage
- 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.
- Mix the beef and pork together in a large bowl. Add the ketchup, cooking wine, Worcestershire sauce, garlic powder, 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.
- 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.
- 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.
- Divide the burger mixture into 8 balls and form each into a patty about 1 inch thick.
- To prepare the dredge station, beat the 2 remaining eggs in one bowl and keep the flour and panko in separate plates.
- Heat 2 inches of vegetable oil in a large saucepan to 340 degrees F.
- 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.
- 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.
- For the katsu sauce: Mix the ketchup, Worcestershire sauce and date syrup in a small bowl and set aside.
- For the spicy mayo: Mix the mayonnaise and sriracha in a small bowl and set aside.
- 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.
- 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!