750g whole beef chuck with fat cap, silverskin trimmed, diced
740g point end brisket, silverskin 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
80 ls water
Serving Suggestions
Kumara fries
For Patties: Mince chuck and brisket (70% meat 30% fat) on an 8 mm grind, season with salt and pepper. Form and press into patties, place on a lined tray, cover and refrigerate overnight.
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.
For Sauce: Heat a saucepan over medium heat, add all ingredients and stir to combine. Simmer for 1-2 minutes or until desired thickness.
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.
