Introduction
When it comes to burgers, there’s no shortage of creativity. From classic cheeseburgers to gourmet creations, the humble burger has become a canvas for culinary innovation. Today, we’re taking inspiration from Japanese cuisine to create a unique and flavorful twist: Japanese-style chilli Burgers with Yuzu Mayo. This recipe combines the umami tastes of Japanese ingredients with the comfort of a juicy burger, topped with a tangy, citrusy yuzu mayo to tie it all together. Let’s begin!
What Makes This Burger Japanese-Inspired?
Japanese cuisine is renowned for its balance of flavours—savoury, sweet, tangy, and umami. This burger employs typical Japanese flavours like soy sauce, miso, and yuzu (a citrus fruit with a vibrant, floral flavour). The result is a burger that’s both familiar and excitingly different.
Ingredients
(Makes four burgers)
For the Chili Burger Patties:
- 1 lb (450g) ground beef (80/20 blend for juiciness)
- 2 tbsp soy sauce
- 1 tbsp miso paste (white or red)
- 1 tbsp mirin (or use a mixture of sugar and rice vinegar as a substitute)
- 1 tsp grated ginger
- 1 clove garlic, minced
- 1/2 tsp chilli flakes (adjust to the desired level of spiciness)
- 1/4 cup panko breadcrumbs
- 1 egg (optional, for binding)
Salt and pepper to taste
For the Yuzu Mayo:
- 1/2 cup mayonnaise (Japanese mayo like Kewpie is best)
- 1 tbsp yuzu juice (or use a mixture of lemon and lime juice as a substitute)
- 1 tsp yuzu zest (optional for extra citrus flavour)
- 1 tsp honey or agave syrup
For Assembly:
- 4 burger buns (brioche or potato buns are good options)
- Butter lettuce or shredded cabbage
- Sliced tomatoes
- Pickled red onions (optional, for tang)
- Sesame seeds (for garnish)
Instructions
Step 1: Make the Burger Patties
Combine the ground beef, soy sauce, miso paste, mirin, grated ginger, minced garlic, chilli flakes, panko breadcrumbs, and egg (if using) in a large bowl. Mix gently until just combined—don’t overwork the meat to keep the patties tender.
Divide the mixture into four portions and shape them into patties. Make a slight depression in the centre of each patty so that it does not puff during cooking.
Sprinkle salt and pepper on both sides of the patties.
Step 2: Cook the Patties
Heat a skillet or grill pan over high heat. Add some oil to the pan to prevent sticking.
Grill the patties for 4-5 minutes on each side or until cooked to your preferred level of doneness. Cook to an internal temperature of 130°F (54°C) for medium-rare and 140°F (60°C) for medium.
Remove the patties from heat and let them rest for a few minutes.
Step 3: Make the Yuzu Mayo
In a small bowl, whisk together the mayonnaise, yuzu juice, yuzu zest, and honey until smooth. Season to taste if needed.
Step 4: Assemble the Burgers
Lightly toast the burger buns for extra texture.
Spread a generous amount of yuzu mayo on the bottom bun.
Follow with butter lettuce or shredded cabbage, then a slice of tomato.
Add the cooked patty, then pickled red onions if using.
Drizzle a little more yuzu mayo on the top bun, sprinkle with sesame seeds, and close the burger.
Serving Suggestions
Pair these Japanese-style chilli burgers with a side of crispy shoestring fries or a light Asian-inspired slaw. For a refreshing drink, try a cold glass of green tea or a yuzu sparkling water.
Why You’ll Love This Recipe
Umami Explosion: Soy sauce, miso, and chilli come together for an intensely savoury and slightly spicy flavour profile.
Bright and Tangy: Yuzu mayo adds a refreshing citrus zing that cuts through the richness of the burger.
Easy to Customize: Add your favourite toppings or adjust the spice level to your preference.
This Japanese-style chilli burger is a perfect example of how global flavours can come together to create something truly special. Whether you’re a burger enthusiast or just looking to try something new, this recipe is sure to impress. Give it a try, and let us know how it turns out!
Pro Tip: If you can’t get your hands on yuzu juice, a mixture of lemon and lime juice (about 2:1 ratio) is a great substitute. And don’t forget to tag us on social media when you share this recipe—we’d love to see what you make!