Tamago Burger

FUKU Patties:

1. In a blender mix wet and dry ingredients until smooth.
2. Gently massage marinade into ground beef and let sit for at least 2 hours.
3. Form patties into 6 oz. discs and chill in refrigerator.

Wasabi Mayo:

1. Mix wasabi powder and soy to thin consistency.
2. Whisk mixture into mayonnaise.

Homemade Teriyaki

1. Reduce Mirin and Sake in a sauce pot to 3/4.
2. Add sugar and soy.
3. Bring to a boil.
4. Whisk in together cornstarch and water to make a slurry.
5. Add slurry to sauce pot and bring to a boil.
6. Cool teriyaki before use.

Crispy Fried Onions:

1. Thinly slice yellow onions into 1/3 inch rings.
2. Heat canola oil in fryer to 400 degrees F.
3. Dredge sliced onions in flour and shake off excess marinade.
4. Fry dredged onions until golden brown (approximately 8 minutes).
5. Drain excess oil on layered paper towels.

Burger Cooking and Assembly:

1. In a HOT skillet on high heat. Add teaspoon canola oil.
2. Place FUKU patty in HOT pan.
3. Turn down to medium heat.
4. Cook on each side. Approximately 2 to 2 1/2 minutes on each side.
5. On bottom side of lightly toasted bun, place FUKU Patty.
6. Top with over medium fried egg.
7. Drizzle 1/2 teaspoon teriyaki on egg.
8. Sprinkle Tamago Furikake on egg to taste (Furikake should stick to egg)
9. Top with crispy fried onions.
10. Lightly drizzle 1/2 to 1 teaspoon Wasabi Mayo on crispy fried onions.
11. For presentation. Lean toasted hamburger bun top against side of assembled burger to showcase your hours of hard work.

Credit Chef Colin Fukunaga