750g whole beef chuck with fat cap, silverskin trimmed, diced
740g point end brisket, silverskin trimmed, diced
Sea salt and cracked pepper
Tonkatsu Ketchup
80g ketchup
80ml sake
80ml Worcestershire sauce
40g Tonkatsu sauce
40ml soy sauce
80ml water
Burger
500g cabbage, sliced into chiffonade
30g roasted sesame dressing
150g Japanese pickle
10 cheddar cheese slices
10 burger buns, split, toasted
200g kewpie mayonnaise
Serving Suggestion
Kumara fries
For Beef patties: Mince chuck and brisket (70% meat 30% fat) on an 8 mm grind, season with salt and pepper. Mould into shape, place on a lined tray, cover and refrigerate overnight.
Place chilled burger patties onto a hot char grill. Cook for 3-4 minutes each side or until cooked to your liking. Place cheddar cheese slices on patties to melt.
For Tonkatsu Ketchup: Combine all ingredients in a saucepan over medium heat and stir to combine. Simmer for 1-2 minutes or until desired thickness.
Assembly: Toss cabbage in sesame dressing. Lightly toast the buns, spread base with kewpie, add cabbage, beef patties and cheese. Add Tonkatsu ketchup, pickles, and bun lid.
