Japanese Burgers With Wasabi Ketchup
Updated January 25, 2022
Photo Illustration by Tony Cenicola/The New York Times
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
FOR THE WASABI KETCHUP
½ cup ketchup
2 tablespoons soy sauce
1 tablespoon wasabi paste
FOR THE BURGERS
½ cup panko or other dry bread crumbs
¼ cup whole milk
8 ounces ground sirloin
8 ounces ground pork
¼ cup finely chopped white onion
1 ½ teaspoons soy sauce
½ teaspoon salt
¼ teaspoon pepper
Sesame oil, for coating hands
4 brioche buns, for serving
Nutritional analysis per serving (4 servings)
43 grams carbs; 87 milligrams cholesterol; 527 calories; 11 grams monosaturated fat; 4 grams polyunsaturated fat; 9 grams saturated fat; 26 grams fat; 2 grams fiber; 1205 milligrams sodium; 29 grams protein; 12 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
FOR THE WASABI KETCHUP
- Step 1
Prepare the wasabi ketchup: Whisk together the ketchup, soy sauce and wasabi paste.
- Step 2
Make the burgers: Prepare a grill for medium heat. In a large mixing bowl, combine the bread crumbs and milk and let rest 2 to 3 minutes. Add the sirloin, pork, onion, soy sauce, salt and pepper. Knead the meat until it becomes sticky and binds together; divide into 4 parts.
- Step 3
Lightly dab your hands with sesame oil. Using your palms, roll each part of the meat into a ball, then pat the ball flat, shifting it from hand to hand, to form a ½-inch-thick patty. Make a shallow indentation across the center of the patty with the side of your hand, to keep it from puffing while it grills.
FOR THE BURGERS
- Step 4
Grill the burgers, flipping twice, until browned and cooked through, with no pink in the middle, about 10 minutes. (Alternatively, they may be broiled or sautéed.) Let rest for 2 minutes. Serve on buns, topped with some wasabi ketchup.
Private Notes
Comments
I think that the people describing this as a meatloaf on a bun are a little correct. In Japan there is a dish called "hamburg" or "hamburger" which is this recipe without the bun. I think its awesome how this is essentially an american interpretation of a Japanese dish which is originally an interpretation of American meatloaf.
Trichinosis from pork is extremely rare and has largely been eliminated. Cooking to 140 degrees is fine.
Only out of curiosity, what, in your opinion, would make a burger (and why)? I've always thought a burger, really, is a way of serving it (with a bun). However, I'm always interested in learning and I've been wrong on more than one occasion.
I followed recipe excactly. The burgers were just OK and I will not make again.
Followed without alterations. Thought we’d love it but didn’t. Texture, aroma, appearance were all gorgeous but they just didn’t wow us with the taste. Maybe our palates are too tuned to American burgers and sweet tomato ketchup?
Made the burgers with all beef and without the milk — that works well for those of us who are non-dairy. Really like the wasabi ketchup! Super easy different take on a burger. Will make again.