This Little Pig loves Japanese food. It has a wonderful friend called Tracey, who with her family, own possibly the best Japanese restaurant in the land. Mikado in Palmyra. After plying Tracey with a few wines, this fine swine likes to gently question her on the ingredients for their restaurants secret sauces and marinades. To date, Tracey has been of the mantra “loose lips sinks ships” and hasn’t given this porcine even one slip on the ingredients. Stay tuned dear readers. Anyway, the point of this story is that This Little Pig loves Japanese and has decided that even without the secretive porcine Tracey’s help, it would come up with its own Japanese inspired beef burger. So roll up your Kimono’s piglets and get stuck into this simply divine boiger recipe. Oink.
Also, as a side note piglets, do not be put off by the wasabi in the mayo. It comes out as a lovely, creamy horseradish kind of vibe. Anyway, look just try it and worst-case scenario you’ve lost 6 Tbs of mayonnaise – not really the end of the world is it piglets?!
Japanese Boigers
Feeds: 4 Hungry Piglets.
Prep Time: 10 Mins. Cooking Time: 20 Mins.
Ingredients:
For The Patties:
500g x Beef Mince
1 x Egg
1 x Red Shallot
1 x Garlic Clove (small)
1 x Tbs Oyster Sauce
1 x Tbs Soy Sauce
3 x Tbs Sesame Seeds
For the Boigers:
2 x Tbs Peanut Oil
1 x ¼ Red Cabbage
6 x Tbs Egg Mayonnaise (good quality mayo)
1 x Tbs Wasabi
50g x Pickled Ginger (just buy from the Asian section at you local shop)
1 x Free Range Egg
12 x Button Mushrooms
½ x Spring Onion Bunch
½ x Parsley Bunch
¼ x Mint Bunch
4 x Bread Rolls (not too big or bread-y)
Method of Magic:
- Rinse & finely slice your button mushrooms.
- Very finely slice your cabbage (1/4) and spring onions (1/2 bunch) and combine in a small bowl.
- Skin and very finely dice your shallot and garlic.
- Finely dice your parsley (1/2 bunch) & mint (1/4 bunch).
- In a large bowl, combine your beef mince (500g), soy sauce (1Tbs), Oyster Sauce (1 Tbs), diced shallot, garlic & herbs and crack in your egg. Using your clean trotters, mix well until the mince is combined with the other ingredients. *Note don’t over mix though, as otherwise the meat will get tired of its friends and not stick together well.
- Mix your wasabi into your mayonnaise – make sure its combined well.
- Using your clean trotters again, create 4 even sized balls out of the mixture – make sure they are firm and stuck together well.
- Spread your sesame seeds out on a board and roll your beef balls around to coat them in sesame seeds.
- In a fry pan, heat your peanut oil until hot to trot, place your patties in and cook until the sesame seeds have turned golden brown. As you let them heat, gently press down on them – a little at a time, (if you’re too aggressive they split open) until they are around 3 cm’s thick. Flip and cook the other side (around 3 mins) until the sesame seeds are golden brown. Turn to a low heat and continue to cook, turning occasionally.
- Just before the patties are cooked through, fit the mushrooms around your burgers in the fry pan. A little moisture will come out of the mushrooms making it lovely and juicy and helping the mushrooms to soften.
- Take out your patties once just cooked and cover in a bowl with foil. Allow the mushrooms to keep cooking over the low heat until golden brown.
- Serve up your delightful array of condiments with your fresh bread rolls and juicy burger patties.
- Stuff a little bit of everything into your bun and serve. Now be delighted with the outcome – you won’t have a choice in this just FYI. Oink!
