Mirin Glazed Burgers With Sesame Ponzu Spinach And Wasabi Ginger Food

MIRIN GLAZED BURGERS WITH SESAME-PONZU SPINACH AND WASABI-GINGER MAYONNAISE

Steps:

• Prepare a medium fire in a charcoal grill with a cover, or preheat a gas grill to medium.;
• For the glaze: Mix the mirin, sake, and soy sauce in a small, heavy fire-proof saucepan. Place the pan on the grill rack, bring the mixture to a simmer, and cook until reduced to a slightly thicker consistency, 15 to 20 minutes. Set the glaze aside (it will thicken slightly as it cools).
• For the mayonnaise: To make the mayonnaise, mix all of the ingredients in a small bowl. Cover and refrigerate until serving.
• For the spinach: Mix the sesame dressing and ponzu sauce in a small bowl. Place the spinach in a large bowl and toss lightly with the dressing. Cover and refrigerate until serving.
• For the patties: Mix the mirin, sake, and soy sauce in a small bowl. Stir in the miso and blend evenly. Spread the chuck out in a large, shallow pan. Distribute the miso mixture over the meat and sprinkle evenly with the green onion, ginger, garlic, pepper, and salt. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and, with cupped hands, toss 1 portion of the meat back and forth from hand to hand to form a loose ball. Pat the meat portion lightly on a flat surface to form a patty to fit the buns. Press the center of the patty down with your fingertips to create a slight indention in the center of the patty. Repeat with the remaining meat portions.
• When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack and baste each patty with the glaze. Cover and cook until browned on the bottom, 3 to 4 minutes, basting each patty again with the glaze. Turn the patties and brush the cooked side with the glaze. Cook, brushing frequently with the glaze, until done to preference, 4 to 5 minutes longer for medium. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.
• To assemble the burgers, place an equal portion of the spinach on each bun bottom and top with a patty. Spread the mayonnaise over the cut sides of the bun tops. Add the bun tops and serve.

WASABI GINGER SAUCE

Steps:

• NOTE:.
• Mirin or rice wine, and wasabi paste are available in Asian markets or gourmet/ethnic foods section of grocery stores.
• Place ginger, shallot and garlic in blender jar; cover blender jar.
• Set on Low; pulse 5 times.
• Scrape sides of jar; pulse 5 times.
• Add remaining ingredients in order given.
• Blend for 20 seconds.
• Transfer to a resealable container and let stand for 30 minutes before using, to allow flavors to develop.
• Unused portions may be refrigerated for up to a week - stir before using.
• Tip:.
• As a marinade, use about 1 tablespoon of marinade per portion.
• Meats such as boneless, skinless chicken parts, pork chops, or steaks can be placed in a resealable freezer-weight bag, coated with marinade and frozen.
• When thawed, they will be fully marinated and ready to cook.