- Whisk together all Sesame Dressing ingredients in a large bowl. Store in a tightly sealed container in the refrigerator for up to 1 week. (There will be enough to use for other recipes.)
- Toss together desired amount dressing and shredded cabbage; set aside.
- To prepare the burger patties, mix together ground beef, caramelized onions, soy sauce, Worcestershire sauce, pepper, egg and kosher salt in a large bowl. Knead the meat until all ingredients are well blended and the meat is firm to the touch. Shape into 4 burger patties.
- Place the flour, beaten egg and bread crumbs in three separate shallow bowls. Dredge the burger patties with flour, shaking off any excess. Dip in egg, letting the excess drip off. Coat well with panko bread crumbs, pressing in lightly so the crumbs adhere to the patties.
- Heat about 2-inches of oil to 350°F in a large pot or deep skillet over medium-low heat. Gently fry the patties for about 4 minutes on each side making sure the bread crumbs get nicely golden brown. Reduce the heat if the edges start to burn. Remove from oil and place on a baking rack to drain excess oil.
- Steam rolls for 1 minute or until nice and fluffy. Spread desired amount katsu sauce on both side of the sando. Place one slice of pineapple on the bottom piece of the sando, then add the panko burger. Top with Asian slaw and close sandwiches.
Recipe created in partnership with Chef Diego Ng.
