Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Yuzu kosho is a beloved Japanese condiment made from fermented chiles, salt, and the juice and zest from yuzu—a tart, fragrant citrus fruit grown in East Asia. It brightens up any dish with its intensely aromatic and pleasantly spicy flavor. Here, we're mixing it with creamy mayo for a dynamic topper to these burgers.
CLICK FOR RECIPE CARD
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and the fresh produce. Cut off and discard any stem ends from the green beans. Roughly chop the peppers. Thinly slice the scallions, separating the white bottoms and hollow green tops. Thinly slice the cucumber into rounds. Place in a bowl; season with salt, pepper, and the furikake. Stir to coat. Halve the buns. In a bowl, combine the mayonnaise and as much of the yuzu kosho as you'd like, depending on how spicy you'd like the dish to be; taste, then season with salt and pepper if desired. In a separate, medium bowl, whisk together the miso paste, sesame ginger dressing, honey (kneading the packet before opening), and 2 tablespoons of water until smooth.
Fill a medium bowl with ice water; add a pinch of salt. Set aside. Add the green beans to the pot of boiling water and cook 3 to 4 minutes, or until bright green and slightly tender. Drain and immediately transfer to the bowl of ice water. Let stand until cool. Drain thoroughly and pat dry with paper towels. Transfer to the bowl of miso-ginger dressing; add the chopped peppers. Season with salt and pepper; stir to coat.
Meanwhile, in a medium bowl, combine the beef and sliced white bottoms of the scallions. Season with salt and pepper. Gently mix to combine. Form the mixture into two 1/2-inch-thick patties. Transfer to a plate.
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a work surface. Carefully drain off and discard any excess oil.
*The USDA recommends a minimum safe cooking temperature of 160°F for beef.
Add the halved 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. Assemble the burgers using the toasted buns, yuzu kosho mayo, cooked patties, seasoned cucumber, and crispy onions. Serve the burgers with the dressed green beans on the side. Garnish the green beans with the sliced green tops of the scallions and sesame seeds. Enjoy!
Tips from Home Chefs