Japanese bison burger

With a few clever ingredient swaps, Jason Atherton transforms everyday burgers into gourmet treats
By Jason Atherton
Japanese bison burger
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 35 minutes
  • Effort: easy

Ingredients

  • 500 g bison, mince
  • 120 g breadcrumbs
  • 1 egg, beaten
  • 3 tbsp ketchup
  • 3 tsp English mustard
  • 3 tsp Worcestershire sauce
  • 4 shallots, finely diced
  • oil, for frying
  • sesame-topped burger buns, to serve
  • lime wedges, to serve

For the pickled vegetables

  • 1/2 cucumber
  • 1/4 mouli
  • 4 tbsp mirin
  • 4 tbsp Japanese rice vinegar
  • 2 tbsp red shiso juice

For the mayo

  • 1 tbsp soy sauce
  • 6 tbsp high-quality mayonnaise
  • lime juice, to taste

Tips and Suggestions

Red shiso juice is a herb-flavoured cordial - look out for it in speciality Japanese stores.

Mouli is a type of white radish often found in oriental cooking, and it can be found in most Asian stores.

Method

1. For the burgers: in a bowl, combine the mince, breadcrumbs, egg, ketchup, mustard, Worcestershire sauce, shallots and some salt and pepper and mix well. Shape the mixture into patties, put them on a plate and chill until ready to cook.

2. For the pickled vegetables: finely slice the cucumber and mooli on a mandolin, keeping them separate. Take two bowls and add 2 tablespoons of mirin and 2 tablespoons of Japanese rice vinegar to each. Add 2 tablespoons red shiso juice to one of the bowls and stir the mooli into it. Add the cucumber to the other bowl and mix together. Set both bowls aside until the mouli turns pink.

3. Cook the burgers in a medium-hot oiled frying pan until browned on each side and medium-rare in the middle. Remove from the pan and set aside to rest in a warm place for a couple of minutes. You can finish them off in the oven to harden them up, if preferred.

4. For the soy mayo: meanwhile put the soy sauce in a small pan and boil vigorously until it has reduced to 1 tsp of soy syrup. Stir into the mayonnaise and add lime juice to taste.

5. Serve the burgers with the sesame buns, drained pickled vegetables, soy mayo and lime wedges.

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