Best Iron Chef Winners Japanese Style Hamburgers Recipes

IRON CHEF WINNER'S JAPANESE-STYLE HAMBURGERS

Steps:

• In a mixing bowl, season ground beef to taste with salt and pepper.
• Heat a small amount of oil in saute pan and cook onion until tender.
• In a small bowl, beat egg lightly; add milk, mixing well.
• Stir in breadcrumbs and allow to rest.
• Add onions and breadcrumbs to ground beef, working ingredients together with your hands.
• Divide meat into fourths, and make a patty; toss back and forth to force air out.
• Shape into burger shape.
• Heat small amount of oil in skillet and cook burgers; cover pan, and simmer on medium-high heat until burgers cook done; then remove lid, reduce heat to medium, and cook till water disappears.
• Remove from pan.
• Add 2/3 cup water, ketchup, sake, Worcestershire sauce, soy sauce, and butter to pan; bring to boil.
• Simmer till thickened.
• Spoon sauce over burgers on plate.

GZ'S IRON CHEF BURGER

Steps:

• Prepare a gas grill with a grill pan for medium heat.
• Gently form the ground beef into 4 loosely packed patties, making sure not to over work the meat. Season the burgers with salt and pepper.
• Place 4 onion rings on the grill and press a burger patty onto each one. Let this cook together until the burgers caramelize on that side, 3 to 4 minutes. Flip the burgers and top with 2 slices cheese (on top of the onions), then continue to cook to your desired temperature.
• Spread 1 tablespoon butter onto each English muffin. Season with salt and pepper, then toast on the grill.
• In a mixing bowl, combine the Dijon, mayonnaise, ketchup, horseradish, gherkins and chives. Fold together until evenly incorporated.
• To assemble, spread the special sauce on both slices of each English muffin. Stack the burgers on the bottom slices, then the pickles (if using), lettuce and top slices of English muffin.

JAPANESE BURGERS WITH WASABI KETCHUP

Steps:

• Prepare the wasabi ketchup: Whisk together the ketchup, soy sauce and wasabi paste.
• Make the burgers: Prepare a grill for medium heat. In a large mixing bowl, combine the bread crumbs and milk and let rest 2 to 3 minutes. Add the sirloin, pork, onion, soy sauce, salt and pepper. Knead the meat until it becomes sticky and binds together; divide into 4 parts.
• Lightly dab your hands with sesame oil. Using your palms, roll each part of the meat into a ball, then pat the ball flat, shifting it from hand to hand, to form a 1/2-inch-thick patty. Make a shallow indentation across the center of the patty with the side of your hand, to keep it from puffing while it grills.
• Grill the burgers, flipping twice, until browned and cooked through, with no pink in the middle, about 10 minutes. (Alternatively, they may be broiled or sautéed.) Let rest for 2 minutes. Serve on buns, topped with some wasabi ketchup.