SEATTLE —
Osaka Burger for Lexus
Chef Shota Nakajima
Serves 4
Burger Base
Ingredients
- Beef patty
- 80/20 ground beef - 1lb, 4oz per burger
- Provolone Cheese – 4 slices
- Herb Aioli
- Daikon carrot pickle
- Martin’s Potato Buns – 4 buns
- Clarified Butter
Directions:
- Brush clarified butter on the bun and toast
- Cook patty on the flat top and season with salt, msg and black pepper, flip, add cheese on top and melt
- Build burger
- Bun > Aioli > Pickle > patty > Bun
Herb Aioli
Ingredients:
- Green onion: 150 grams
- Cilantro: 150 grams
- Yuzu Kosho: 12.5 grams
- Fresh Garlic: 25 grams
- Water: 40 grams
- Kewpie Mayo: 0.5 gallons
- Citric Acid: 4 grams
- Salt: 10 grams
Directions:
- In a blender, puree the herbs, yuzu kosho, garlic and water until homogenous and thoroughly blended.
- Transfer puree into a bowl and mix with kewpie mayo, citric acid and salt
Daikon & Carrot Pickle
Ingredients:
- Rainbow Carrots: 240 grams
- Daikon Radish: 240 grams
- Chopped Thai basil: 120 grams
- Pickling vinegar base
- Rice vinegar: 45 grams
- Water: 45 grams
- Sugar: 25 grams
- Salt: pinch
- Szechuan Peppercorn: pinch
Directions:
- Thinly slice rounds of daikon and carrot and mix together in a bowl (same shape)
- Weigh the total amount and add 2% salt, massage well and let sit overnight
- Squeeze out moisture the next day by ringing them out well and placing in the pickling vinegar base
- The pickling vinegar base can be made beforehand by bringing ingredients to a boil once while cooking until the sugar is dissolved
- Chop up Thai basil and mix in to the drained pickles
Segment Producer Joseph Suttner. Watch New Day Northwest 11 a.m. weekdays on KING 5 and streaming live on KING5.com. Contact New Day.