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Menchi Katsu Burger

This is my version of Chef’s Morimoto’s Menchi Katsu Burger. If you’ve had Japanese katsu, you will love this! If you don't want to make my spicy gochujang sauce, you can buy and serve with tonkatsu sauce.
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Main Course
Cuisine: Asian
Keyword: burger, katsu burger
Servings: 6


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


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!