Japanese Burgers With Wasabi Ketchup

In 2011, Alex Witchel got this recipe from the chef Tadashi Ono, who made it for a pairing with rose Champagne, during an interview with the restaurateur Rita Jammet. “The burger was its own eureka,” she wrote. “Half beef, half pork, it stayed uncannily moist despite being cooked through. Perfection.” Mrs. Jammet agreed. “The rosé has a little more fruit,” she said. “It picks up the sweet from the ketchup, while the bubbles and acidity cut through the fat of the meat.” So there you have your wine pairing, if you’re interested. The burger goes beautifully with beer as well.

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 Information

  • Nutritional analysis per serving (4 servings)

    347 calories; 20 grams fat; 8 grams saturated fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 0 grams dietary fiber; 7 grams sugars; 23 grams protein; 86 milligrams cholesterol; 1190 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

For the wasabi ketchup

1. Prepare the wasabi ketchup: Whisk together the ketchup, soy sauce and wasabi paste.
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.
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 1/2-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

1. 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.

30 minutes