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Recipe Detail Page
Japanese-Style Sliders with Pickled Ginger Mayo & Soy Cukes
Holiday 2022
In Japan, hambagu are beef and pork burgers, which are traditionally served bunless with a tangy gravy boosted with ketchup and Worcestershire sauce. Here, they’re reimagined as Japanese-inspired sliders with punchy condiments.
Makes 8
PICKLED GINGER MAYO
1/3 cup (80 mL) mayonnaise
1 tbsp (15 mL) finely chopped pickled ginger
1 tbsp (15 mL) finely chopped green onion
1 1/2 tsp (7 mL) rice vinegar
SOY CUKES
2 tbsp (30 mL) soy sauce
1 1/2 tbsp (22 mL) rice vinegar
1 1/2 tbsp (22 mL) packed dark brown sugar
3 mini cucumbers
PATTIES
3 tbsp (45 mL) canola oil, divided, plus more for forming patties
1 medium onion, finely chopped
2/3 lb (300 g) ground beef
1/3 lb (150 g) ground pork
1 egg, lightly beaten
1 tbsp (15 mL) ketchup
2 tsp (10 mL) Worcestershire sauce
1/3 cup (80 mL) panko bread crumbs
3/4 tsp (4 mL) salt
1/4 tsp (1 mL) freshly ground pepper
8 slider buns
1. For the pickled ginger mayo, combine all ingredients in a small mixing bowl. Mix thoroughly. Transfer to an airtight container. Cover and refrigerate up to 5 days.
2. For the soy cukes, combine soy sauce, vinegar and sugar in a small saucepan. Whisk over medium heat until sugar is dissolved. Transfer to a medium mixing bowl. Cool completely.
3. On a mandoline, thinly slice cucumbers into rounds about 1/8 inch (3 mm) thick. Place in bowl with soy mixture. Mix thoroughly. Transfer to a freezer bag. Press out air and seal. Refrigerate up to 3 days.
4. For the patties, heat 1 tbsp (15 mL) oil in a small frying pan over medium heat. Add onion. Cook, stirring occasionally, until tender and lightly golden, 6 to 8 minutes. Transfer to a plate to cool.
5. Place cooled onion in a large mixing bowl with beef, pork, egg, ketchup, Worcestershire, panko, salt and pepper. Mix thoroughly. Divide into eight equal portions. With oiled hands, roll each portion into a ball then flatten into a patty slightly larger than your chosen buns. Cover and refrigerate at least 4 hours and up to 1 day.
6. Heat two large nonstick frying pans over medium-high heat. Add 1 tbsp (15 mL) oil to each pan. Cook half the patties in each pan until cooked through, 3 to 4 minutes per side. Transfer to a wire rack set over a baking sheet.
7. Smear bottoms of buns with pickled ginger mayo. Top with patties and some drained soy cukes. Cover with bun tops and serve immediately.
Makes 8
