Juicy Beef Burgers & Soy-Miso Mayo with Yuzu Cabbage Salad

Juicy Beef Burgers & Soy-Miso Mayo

with Yuzu Cabbage Salad

20 MIN
4 Servings
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From the Test Kitchen

In this recipe, crunchy cabbage dressed with sweet chili sauce and the juice of the yuzu (a unique variety of citrus from East Asia) provides refreshing contrast to our rich beef burgers—layered with crisp bok choy and a savory-sweet spread of mayonnaise and our own soy-miso sauce.

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  • Nutrition
    PER SERVING
  • Calories
    640 Cals (est.)
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tips & techniques
Form & cook the patties:
1 Form & cook the patties:

Place the beef in a bowl; season with salt and pepper. Gently mix to combine. Form the mixture into four 1/2-inch-thick patties. Transfer to a plate. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties and cook 4 to 5 minutes per side, or until browned and cooked through. Leaving any brown bits (or fond) in the pan, transfer to a plate and loosely cover with foil to keep warm. Carefully discard any excess oil from the pan. 

Prepare the ingredients & make the soy-miso mayo:
2 Prepare the ingredients & make the soy-miso mayo:

While the patties cook, wash and dry the fresh produce. Halve the cucumbers lengthwise, then thinly slice crosswise. Cut off and discard the root end of the bok choy; thinly slice. Halve the buns. In a bowl, combine the soy-miso sauce and mayonnaise

Make the slaw:
3 Make the slaw:

In a large bowl, combine the sweet chili sauce and yuzu juice. Add the cabbage and sliced cucumbers; season with salt and pepper. Stir to coat. Taste, then season with salt and pepper if desired.

Toast the buns:
4 Toast the buns:

Add the buns, cut side down, to the pan of reserved fond. Toast on medium-high, 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. 

Dress the bok choy & serve your dish:
5 Dress the bok choy & serve your dish:

In a medium bowl, combine the sliced bok choy and vinegar. Drizzle with olive oil and season with salt and pepper. Stir to coat. Assemble the burgers using the toasted buns, soy-miso mayo, cooked patties, and dressed bok choy. Serve the burgers with the slaw on the side. Enjoy!

Tips from Home Chefs

Form & cook the patties:
1 Form & cook the patties:

Place the beef in a bowl; season with salt and pepper. Gently mix to combine. Form the mixture into four 1/2-inch-thick patties. Transfer to a plate. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties and cook 4 to 5 minutes per side, or until browned and cooked through. Leaving any brown bits (or fond) in the pan, transfer to a plate and loosely cover with foil to keep warm. Carefully discard any excess oil from the pan. 

2 Prepare the ingredients & make the soy-miso mayo:

While the patties cook, wash and dry the fresh produce. Halve the cucumbers lengthwise, then thinly slice crosswise. Cut off and discard the root end of the bok choy; thinly slice. Halve the buns. In a bowl, combine the soy-miso sauce and mayonnaise

Prepare the ingredients & make the soy-miso mayo:
Make the slaw:
3 Make the slaw:

In a large bowl, combine the sweet chili sauce and yuzu juice. Add the cabbage and sliced cucumbers; season with salt and pepper. Stir to coat. Taste, then season with salt and pepper if desired.

4 Toast the buns:

Add the buns, cut side down, to the pan of reserved fond. Toast on medium-high, 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. 

Toast the buns:
Dress the bok choy & serve your dish:
5 Dress the bok choy & serve your dish:

In a medium bowl, combine the sliced bok choy and vinegar. Drizzle with olive oil and season with salt and pepper. Stir to coat. Assemble the burgers using the toasted buns, soy-miso mayo, cooked patties, and dressed bok choy. Serve the burgers with the slaw on the side. Enjoy!

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