Crispy Onion & Spicy Mayo Burger with Miso-Ginger Green Beans

Crispy Onion & Spicy Mayo Burger

with Miso-Ginger Green Beans

35 MIN
+$3.00/serving 2 Servings
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From the Test Kitchen

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.
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  • Nutrition
    PER SERVING
  • Calories
    1040 Cals (est.)
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fresh
ingredients
Crispy Onion & Spicy Mayo Burger with Miso-Ginger Green Beans
Title
  • 12 oz Usda Prime Ground Beef
  • 2 Challah Buns
  • ¾ lb Green Beans
  • 2 Scallions
  • 1 Persian Cucumber
  • 2 Tbsps Mayonnaise
  • 3 Tbsps Sesame Ginger Dressing
  • ⅓ cup Crispy Onions
  • 2 tsps Yuzu Kosho
  • 1 Tbsp Sweet White Miso Paste
  • 1 Tbsp Honey
  • 1 oz Pickled Goathorn Peppers
  • 1 tsp Black & White Sesame Seeds
  • 1 tsp Furikake
time-saving
tips & techniques
Prepare the ingredients & make the miso-ginger dressing
1 Prepare the ingredients & make the miso-ginger dressing

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. 

Blanch & dress the green beans
2 Blanch & dress the green beans

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. 

Form the patties
3 Form the patties

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.

Cook the patties
4 Cook the patties

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.

Toast the buns & serve your dish
5 Toast the buns & serve your dish

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

Prepare the ingredients & make the miso-ginger dressing
1 Prepare the ingredients & make the miso-ginger dressing

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. 

2 Blanch & dress the green beans

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. 

Blanch & dress the green beans
Form the patties
3 Form the patties

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.

4 Cook the patties

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.

Cook the patties
Toast the buns & serve your dish
5 Toast the buns & serve your dish

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!

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