Japanese style Chuck & brisket burger

By Sam Burke, Corporate Chef at Meat and Livestock Australia

INGREDIENTS

Beef

• 750g whole beef chuck with fat cap, silver skin trimmed, diced

• 740g point end brisket, silver skin trimmed, diced

Other Ingredients

• Salt and pepper to season

• 10 cheddar cheese slices

• 500g cabbage, fine chiffonade

• 30g roasted sesame dressing

• 10 burger buns, split, toasted

• 200g kewpie mayonnaise

• 150g Japanese pickles

Tonkatsu Ketchup

• 80g ketchup

• 80mls sake

• 80mls Worcestershire sauce

• 40mls Soy sauce

• 40g Tonkatsu sauce

• 80mls water

Method

1. For Patties: Mince chuck and brisket (70% meat 30% fat) on an 8mm grind, season with salt and pepper. Form and press into patties, place on a lined tray, cover and refrigerate overnight.

2. Place on grill, cold. Cook for 3-4 minutes each side or until cooked to your liking. Place cheddar cheese slices on patties to melt.

3. For Sauce: Heat a saucepan over medium heat, add all ingredients and stir to combine. Simmer for 1-2 minutes or until desired thickness.

4. Assembly: Toss cabbage in sesame dressing. Place roll bases on a board, spread with mayonnaise, top with cabbage. Top with patty and cheese. Add Tonkatsu ketchup, pickles, and bun lid.

5. Serve with sweet potato fries.

Recipe Card

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