Prep time: 15-20 minutes (Depends on knife skills)
Cook time: 10ish minutes (Varies on thickness of burger and desired temp)
Total time: 25 minutes
Servings: 1-4 Varying on amount of burgers made, and how much of a fat kid you are
Ah, what a day it was. Me and my newfound, best friend Jacinto and I were to set for our first night of sharing a tent. I figured I would trick him into tolerating my snores by pulling on his heart strings by serenading his tastes buds with a miso burger. Rich, fatty, acidic, American burger meets Asian influenced flavors/ They were delicious until I dropped mine on the ground. It was tasty enough that I chewed through the crunches of Idaho top soil. Don’t drop yours. Hope you enjoy.
- Package of Burgers ( We through on some veggie style pattys for our boy, we different)
- Buns of your choosing
- Toasted sesame oil
- Rice vinegar
- Miso paste
- Green onions
- Make your burg sauce. I did roughly 1 part sriracha, 1 part sesame oil and 1 part miso paste. Whisk this up and set aside.
- Veggie prep time. I thin sliced my jalapeños and cucumbers. I matchsticks the carrots. Dice the green onions. There were varying levels of crunch which my mouth appreciates greatly. The sauce I'm going to pour over these is a quick 1 part sesame oil and 2 part rice vinegar.
- Aggressively throw burgers on a nice hot grill. Salt and pepper them because they need it.
- Once I've cooked long enough on one side of the burger, give em a flip. This is when I get the miso sauce on them with a nice dollop each.
- Burgers are happy and I’m about to pull them off the grill. Buns are ready. Give them a little guacamole base, burger on top of that and finish with the quick little cucumber, jalapeño and carrot slaw we did. I definitely would go heavy on the slaw with these burgers. And if you really want to go for gold, go ahead and give the top bun a coating of guacamole as well.
Side-notes: In future versions I would be grinding my own meat at home. I would think about incorporating some Chinese five spice spiced flair into the patties. I also make kimchi at home and think that could’ve gone a long ways on these burgers with a small amount, without overpowering and or flavoring the burg. Or even shipping up a kimchi aioli ; )