Menchi Katsu Burgers!! This is my version of a deep-fried ground meat patty with a panko crusted exterior, spicy gochujang sauce and seasoned red cabbage slaw! You’ve got to try this!
At the end of February, I had the great pleasure of attending The South Beach Wine & Food Festival, hosted by The Food Network & Cooking Channel, in Miami, Florida with KitchenAid. It was four unforgettable days of sun, endless food, wine and celebrity chef watching and mingling.
And food.
And more food. To say I had fun is an understatement.
If you’re a foodie, watch The Food Network or Cooking Channel, or enjoy cooking and eating, you need to attend this event. I’m even thinking of saving money and getting a group of friends together to go next year. It’s that great.
Almost every Food Network and Cooking Channel celebrity chef is there. Seeing them all in one place was crazy exciting. You get to watch culinary demonstrations, walk through huge tents with tables and tables of food and drink, taste delicious foods from local restaurants in the Miami area, attend parties, fabulous events and so much more.
To read all about my trip and what I did and who I got to meet, click here for the full post on KitchenAid’s Blog, The Kitchenthusiast.
After four days of non-stop eating, one thing stood out to me. Chef Morimoto’s Menchi Katsu Burger! He won the people’s choice award at the Burger Bash and it was a great honor for me meeting him that night.
If you’ve had Japanese katsu, you will love this! Japanese Menchi Katsu is a breaded and deep-fried ground meat cutlet or croquette; kind of like a fried meat cake. The meat is usually ground beef, or pork, or sometimes a mixture of the two.
This is my version of his burger . . I hope you enjoy! And if you like kimchi, I think this burger would also taste great with some kimchi as well!
Menchi Katsu Burger
Ingredients
For the burger patties:
- 1/2 lbs. ground beef
- 1/2 lbs. ground pork
- 4 tablespoons panko breadcrumbs
- 1 heaping tablespoon Worcestershire sauce
- 1 tablespoon low sodium soy sauce
- 1 small onion finely diced
- 1 large egg
- 1 teaspoon kosher salt
- 1 pinch freshly cracked pepper
- vegetable oil for cooking
For the breading:
- all-purpose flour
- 2 large eggs beaten
- 1 cup panko breadcrumbs + more if needed
For the Spicy Gochujang Sauce:
- 3 tablespoons Korean gochujang (hot pepper paste)
- 1 tablespoon honey + more if desired
- 1 tablespoon sesame oil + more if needed
For the Red Cabbage Slaw:
- Half head of red cabbage sliced thin using a mandolin slicer or food processor
- 2 tablespoons good quality extra virgin olive oil + more if needed
- 1 to 2 teaspoons red wine vinegar
- Salt and pepper
For the burgers:
- spicy gochujang sauce
- Kewpie mayonnaise
- red cabbage slaw
- 6 toasted Brioche buns
- butter
Instructions
For the burger patties:
- Using a large mixing bowl, combine together, by hand, the ground beef, ground pork, panko, Worcestershire sauce, soy sauce, diced onions, egg, as well as the salt and pepper. Separate the mixture into 6 equally sized round patties. Dredge each patty with flour, dip into the beaten egg and then into the panko. Set aside.
- Using a deep dutch oven, pan and wok, fill with oil for deep frying. Heat the oil until a small sprinkle of panko sizzles when added. Deep fry the burger patties in the cooking oil on a medium-high temperature (about 150°C/300°F) turning several times until golden brown on the outside. Remove from the oil and drain on a wire rack.
For the Spicy Gochujang Sauce:
- Mix together the gochujang, honey and sesame oil in a small bowl. Taste and adjust any ingredients as needed.
For the Red Cabbage Slaw:
- Using a large mixing bowl, toss the shredded red cabbage in the bowl. Drizzle on the olive oil and red wine vinegar and season with salt and pepper to taste. Toss together until the cabbage is nicely coated in the oil and vinegar. Taste and adjust any ingredients as needed.
To Assemble the burgers:
- To serve, make a Menchi Katsu Burger by slicing and buttering a brioche bun, slathering on the spicy gochujang sauce on the bottom toasted bun, top with a burger patty, adding a handful of shredded Red Cabbage Slaw, slather on some Kewpie mayonnaise on the toasted top bun, top over burger and enjoy immediately while hot!
Disclosure: This is a sponsored post in partnership with KitchenAid USA. All opinions expressed here are 100% my own. Thank you for supporting me in partnering with the brands and products that I use and love.
