Japanese Wafu Burger Food

LE WAGYU BURGER

Le Wagyu Burger image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil
1 yellow onion, cut in half, then thinly sliced (julienne style)
1/2 teaspoon chopped fresh thyme
32 ounces ground wagyu beef
1/4 cup Dijon mustard
Kosher salt and ground black pepper
4 slices Gruyere
4 tablespoons butter, optional
4 brioche hamburger buns
4 leaves green leaf lettuce, trimmed
1 tomato, sliced
Desired condiments, for serving

Steps:

Heat oil in a skillet over medium-high heat. Add the onion and saute until golden brown and caramelized, 5 to 6 minutes. Add the thyme and mix well. Set aside on low heat until ready to serve.
Divide wagyu into 4 equal patties (see Cook's Note). Spread 1 tablespoon Dijon mustard on one side of each patty. Place the patties, mustard-side down, in a large skillet over medium-high heat. Sprinkle with salt and pepper to taste. Cook until the mustard sides of the patties have cooked through and become a caramel brown color, then flip the patties over and cook until the centers of the patties have reached the ideal temperature for diners' tastes, using an instant-read thermometer. (Without a thermometer, a patty that is firm to the touch in the center but not tough and has a thin line of pink through the middle is around medium-well.) Remember, you still have to melt the cheese on top, so you may want to cook a little under your normal preference at this stage, because it will continue to cook while the cheese melts.
Add 1 ounce (1/8 cup) sauteed onions to the top of each wagyu patty. Add 1 slice of Gruyere on top of each serving of onions. Cover the skillet for about 30 seconds to allow the steam to melt the cheese.
Butter brioche buns and lightly toast using a separate skillet, if desired. Place a patty on each brioche bun. Serve with lettuce and tomato on the side for garnish, along with desired condiments.

JAPANESE WAFU BURGER

Japanese Wafu Burger image

These traditional Japanese hamburgers are eaten without a bun. Shiitake mushrooms and tofu make them moist without falling apart, and a mirin glaze adds extra flavor. Absolutely delicious! I like to eat these with cooked daikon (Japanese radish) and rice.

Provided by Mariko eats

Categories Japanese Recipes

Time 45m

Yield 6

Number Of Ingredients 13

Ingredients

1 (14 ounce) package firm tofu
1 pound ground beef
½ cup sliced shiitake mushrooms
2 tablespoons miso paste
1 egg, lightly beaten
1 teaspoon salt
1 teaspoon ground black pepper
¼ teaspoon ground nutmeg
¼ cup mirin (Japanese sweet wine)
2 tablespoons soy sauce
1 teaspoon garlic paste
¼ teaspoon minced fresh ginger root
1 tablespoon vegetable oil

Steps:

Place the block of tofu onto a plate and place another plate on top. Set a 3 to 5 pound weight on top (a container filled with water works well). Press the tofu for 10 to 15 minutes, then drain off and discard the accumulated liquid. Cut the tofu into 1/2-inch cubes.
Combine the tofu, ground beef, shiitake mushrooms, miso paste, egg, salt, pepper, and nutmeg in a large bowl. Divide into 6 balls, and flatten into patties.
Stir together the mirin, soy sauce, garlic paste, and ginger in a small bowl. Set aside.
Heat the vegetable oil in a large skillet over medium-high heat. Brown the burgers on each side, about 2 minutes per side. Reduce the heat to low; cover the pan and cook until the juices run clear, about 5 minutes. Drain and discard any excess grease.
Pour the soy sauce mixture into the pan. Keep moving the pan so the sauce doesn't burn, and flip the burgers occasionally to coat both sides with the sauce. The sauce will thicken and create a shiny glaze on the burgers. When all the sauce has been used up, the burgers are ready.

Nutrition Facts : Calories 307 calories, Carbohydrate 8.9 g, Cholesterol 76.9 mg, Fat 18.1 g, Fiber 2.1 g, Protein 25.5 g, SaturatedFat 5 g, Sodium 999.4 mg, Sugar 3.8 g

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