Japanese inspired umami burger
Miso and soy basted burgers with mushrooms and cabbage
Serves
4
Prep Time
10 mins
Cook Time
30 mins
Japanese food lovers rejoice, here is the ultimate burger packed full of your favourite flavours. A umami-packed baste takes the beef patties to the next level. Complimented by meaty mushrooms and crunchy cabbage, this burger has it all.
Using Angel Bay Gourmet Beef Patties straight from the freezer means you'll have a delicious meal on the table in no time.
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ShareIngredients
4 Angel Bay Gourmet Beef Pattiesi
4 sesame burger buns
handful green cabbage
shredded4 tsp Japanese mayonnaise
100g medley of mushroomsi
grilled4 slices of Edam cheese
8g fresh corianderi
for garnish
1 tsp miso paste
1 tsp Mirin
1 tsp soy sauce
1 tsp brown sugar
Method
Mix miso paste, mirin, soy sauce and brown sugar in a bowl.
Remove the patties from the packaging before cooking.
Cook the Angel Bay Gourmet Beef Patties from frozen.
Generously baste the Super Gourmet Beef Patties while cooking.
If Air Frying: cook on 180°C for 13-14 minutes, turning partway through. Heating times may vary depending on the number of patties and air fryer power.
If Pan Frying: If frying, cook on a medium heat for 13-15 minutes, turning every 3-4 minutes.
If cooking in the Oven: Preheat to 200°C and cook on fan bake for 16-18 minutes, turning partway through.
If Microwaving: Microwave (1000w) each patty from frozen for approximately 1 minute 20 seconds per side. Rest for 1-2 minutes. (Microwave heating times may vary depending on number of patties heated and microwave power).
Split and lightly toast the burger buns under the grill.
Grill mushrooms until soft and a little crispy.
Prepare salad by mixing the shredded cabbage with Japanese mayo.
Place the shredded cabbage mixture on bun, layer with basted Super Gourmet Beef Patty, followed by a slice of cheese and the mushroom medley. Top with coriander or parsley and place bun lid on top and serve.
Nutrition Information per Serving (282.4g)
This recipe is high in sodium. To reduce sodium, use low sodium soy sauce or replace half the soy sauce quantity with water
