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A Japanese style burger on a white plate.
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The Best Japanese Style Burgers

Sink your teeth into these homemade Japanese Style Burgers, guaranteed to satisfy. Angus beef mince and umami flavours get together in this crispy, succulent burger packed full of fusion-flavours.  Oh, and don't forget the winning combination of Kewpie mayonnaise and Japanese BBQ sauce.
Course Dinner
Cuisine Japanese
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 burgers
Calories 345kcal
Cost $10

Ingredients

To assemble your burgers

Instructions

  • Add the beef mince into a large mixing bowl along with the finely sliced leek, breadcrumbs, sake, soy sauce and miso paste.
  • In a separate mixing bowl or jug, add the eggs, 1/2 tsp sesame oil, pepper and salt and mix well.
  • Pour the egg mixture over the meat and mix everything together with your hands until well combined.
  • Form up the mixture into equal size patties about 2 cm / 1 inch thick. You should get around 5 to 6 patties depending on how big you make each.
  • In a large pan gently toast the burger buns butter side down until gently golden brown. Remove from the pan and pop on plates ready to stack.
  • Pour in that glossy 2 tbsp sesame oil for cooking and bring up to a medium high heat. Pop in your beef patties and cook for 4 – 5 minutes per side until cooked through.

To assemble your burgers:

  • Stack a beef patty onto the base of a burger bun and slather (or artfully decorate) with your favourite ratios of kewpie mayonnaise and Japanese BBQ sauce.
  • Top with cabbage slices and the lid of your bread roll.
  • Serve immediately.

Notes

  • Ingredient Notes
    • Cooking Sake – Can substitute with Chinese cooking wine, or a regular dry white wine.
    • Soy Sauce – We use Kikkoman, you can also use any regular soy sauce or tamari.
    • Red Miso Paste – Red miso, also known as aka miso, is the dark brown miso paste with the strongest flavour. Other miso paste types will work okay but have a lighter flavour.
  • Freezing and Storage - We recommend layering uncooked burger patties in between sheets of baking paper so they don’t stick together. Cook straight from frozen, on a slightly lower heat and for double the time so it cooks through the middle. Alternatively, you can defrost them out on the bench for a couple hours before cooking or using your microwaves defrost setting. Cooked burger patties can also be frozen, then reheated in the microwave. You can finish them off in a frying pan if you want to crisp them up slightly.
  • Burger Buns - Regular burger buns work fine. You can also use damper style rolls or brioche buns if you prefer.
  • Batch or Make Ahead - You can make the patties up to 24 hours ahead of time. Keep them in layers using baking paper in an airtight container in the fridge until you’re ready to cook them.
  • Skip the buns – (aka carbs) and serve these burgers with a healthy side salad or vegetables instead, this is a more traditional way to eat them in Japan.
  • Use your hands – Always mix the beef mince mixture with your hands as this will give your burgers the best texture. 
Adapted from Angela Nahas – Mini Japanese Favorites

Nutrition

Calories: 345kcal | Carbohydrates: 10g | Protein: 18g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 114mg | Sodium: 620mg | Potassium: 324mg | Fiber: 1g | Sugar: 1g | Vitamin A: 247IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 3mg