A breaded patty burger with shredded cabbage, sauce, and a white bun topped with sesame seeds, placed on a green leaf against a dark background.

Katsu Burger

Serves 4
Total Time 38 minutes
Prep Time 30 minutes
Cook Time 8 minutes

Ingredients

Sesame Dressing
16 ounces Kewpie Mayo
4 ounces Kikkoman® Rice Vinegar  
4 ounces sugar
2 ounces Kikkoman® Sesame Oil 
2 ounces ground white sesame seeds
1 ounce Kikkoman® Tamari Soy Sauce 

Burger Patties
1 pound of ground ribeye (80/20) or your choice of ground beef blend
4 ounces caramelized onion
1 tablespoon Kikkoman® Less Sodium Soy Sauce
1 tablespoon Worcestershire sauce 
1 teaspoon black pepper 
1 egg
Kosher salt, to taste 

Asian Slaw
Shredded green cabbage 

Bao Sando
1 cup flour
1 egg, well beaten 
2 cups Kikkoman® Panko Bread Crumbs
Neutral oil for frying (grapeseed, vegetable or canola)
4 unfilled bao buns or sesame burger buns 
4 (1⁄4-inch thick) slices fresh pineapple
Kikkoman® Katsu Sauce  

Directions

  1. 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.) 
  2. Toss together desired amount dressing and shredded cabbage; set aside.  
  3. 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.  
  4. 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.  
  5. 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.  
  6. 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.

TAGGED IN:

Beef & Lamb (53)Entrees (268)Stove Top (111)Kitchen Cabinet (61)Sauces & Bases (157)
What did you think?

Products in Recipe

A 1-gallon plastic jug of Kikkoman Rice Vinegar with a green cap and label stating "Bring Salads to Life.

Rice Vinegar

A 1.25-quart bottle of Kikkoman 100% Pure Sesame Oil with a black cap and yellow, red, and green label displaying product information and certifications.

Non-GMO Toasted Sesame Oil

A 2-quart (1.89 L) plastic jug of Kikkoman Traditionally Brewed Tamari Soy Sauce with a red cap and black label.

Tamari Soy Sauce

A 2-quart plastic bottle of Kikkoman Less Sodium Soy Sauce with a green label indicating 38% less sodium than regular soy sauce.

Less Sodium Soy Sauce

A 2.5 lb bag of Kikkoman Panko Japanese Style Toasted Bread Crumbs with red, white, and black packaging and product details on the front.

Panko Japanese Style Toasted Bread Crumbs

A 64 fl oz bottle of Kikkoman Katsu Sauce labeled "Japanese steak & cutlet sauce" with an image of a breaded cutlet dish on the front.

Katsu Sauce

Here’s a few more options

View all Recipes

A plated dish of colorful sashimi garnished with herbs, sesame seeds, and sauce, next to a set of silverware on a black napkin atop a gray textured surface.
5
20 min

Grapefruit Ponzu Crudo
A jug of Kikkoman Sriracha sauce, a Bloody Mary cocktail with garnishes, and a jug of Kikkoman soy sauce are displayed on a wooden surface.
3 min

Lacto-Fermented Bloody Mary Cocktail
A plated dish features a grilled onigiri, a nest of crispy noodles, a small mound of shredded meat, a green shiso leaf, and a small red garnish, all arranged on a white plate.

Tori Bento