Japanese Curry Burger
A juicy beef patty seasoned with Japanese curry powder sits inside a toasted brioche bun slathered with a thick golden Japanese curry sauce. Topped with pickled daikon and shredded cabbage, it is the umami-rich burger you never knew you needed.
A beef burger drenched in velvety Japanese curry sauce with pickled daikon and crunchy cabbage on a buttery toasted brioche bun.
Nutrition per serving
Ingredients
Protein
Sauce
Base
Topping
Seasoning
Instructions
Make the Japanese Curry Sauce
In a small saucepan dissolve the Japanese curry roux cubes in 1.5 cups of hot water over medium heat, stirring constantly until completely smooth with no lumps remaining. Add a pinch of garlic powder and a dash of Worcestershire sauce for extra depth. Reduce heat to low and simmer for 5 minutes until the sauce thickens to a consistency that can be spooned over a burger patty without running off immediately. Keep warm.
Form and Season the Patties
Divide the ground beef into 4 equal portions of approximately 150 grams each. Gently form each portion into a patty slightly wider than your bun because the meat will shrink during cooking. Press a slight indent into the center of each patty with your thumb to prevent it from puffing up into a dome shape. Season both sides generously with the curry powder, salt, and black pepper.
Cook the Patties and Toast Buns
Heat a cast iron skillet or grill over high heat until very hot. Cook the patties for 3 to 4 minutes per side for a medium doneness, pressing them down gently only once at the beginning. Do not press them repeatedly or you will squeeze out all the precious juices. In the final minute place the split brioche buns cut side down in the pan and toast them until they are golden and slightly crisped.
Assemble the Burger
Spread a thin layer of Japanese mayonnaise on both sides of the toasted bun. Place a curry seasoned patty on the bottom bun. Ladle 2 to 3 tablespoons of the warm Japanese curry sauce directly over the patty allowing it to soak in slightly. Layer pickled daikon slices and a small mound of shredded cabbage on top of the curry. Place the top bun and serve immediately with extra curry sauce on the side for dipping.
Substitutions
Common mistakes
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