Miso Beef Burgers with Daikon Oroshi

Name: Miso Beef Burgers with Daikon Oroshi
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4
Cuisine: Japanese
Ingredients: 1 pound ground beef (low-fat); 1 small onion, finely minced; 1/2 small carrot, scraped and minced; 2 1/2 tablespoons golden miso paste; 1 to 2 garlic cloves, grated; 1 egg; 1 teaspoon freshly ground black pepper; 1/2 cup panko breadcrumbs; 2 teaspoons olive oil; 16 shishito peppers (or sliced bell pepper); 4 shiitake mushrooms, thinly sliced (or maitake pulled apart); 2 1/2 inches daikon radish, peeled; 4 shiso leaves (plus 4 extra for garnish if desired); 1/8 teaspoon cayenne pepper (or one dried chili, seeds removed); 2 kabosu or Meyer lemon, halved or cut into wedges; a couple of drops soy sauce

Recipe GLPRefa6abccad0db6

Japanese

Main Course

10 min

541 cal

Servings: 4

Stovetop

SNAP eligible

Juicy ground beef patties infused with umami-rich miso, minced vegetables, and panko breadcrumbs, served alongside fresh grated daikon radish with shiso, crispy shishito peppers, and tender mushrooms. A light, vibrant Japanese-inspired burger that comes together in minutes.

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Ingredients

1 pound ground beef (low-fat)

1 small onion, finely minced

1/2 small carrot, scraped and minced

2 1/2 tablespoons golden miso paste

1 to 2 garlic cloves, grated

1 egg

1 teaspoon freshly ground black pepper

1/2 cup panko breadcrumbs

2 teaspoons olive oil

16 shishito peppers (or sliced bell pepper)

4 shiitake mushrooms, thinly sliced (or maitake pulled apart)

2 1/2 inches daikon radish, peeled

4 shiso leaves (plus 4 extra for garnish if desired)

1/8 teaspoon cayenne pepper (or one dried chili, seeds removed)

2 kabosu or Meyer lemon, halved or cut into wedges

a couple of drops soy sauce

Directions

In a large bowl, combine the ground beef, minced onion, minced carrot, golden miso, grated garlic, egg, black pepper, and panko breadcrumbs. Mix gently with your hands until just combined—do not overwork the mixture. Form the mixture into 4 patties of equal size.
Heat 2 teaspoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, place the beef patties in the pan. Cook for 3 to 4 minutes on the first side without moving them, until a crust forms.
Carefully flip the patties and cook for another 2 to 3 minutes until the internal temperature reaches 160°F on a meat thermometer. Transfer the cooked burgers to a serving platter.
In the same skillet, add the shishito peppers and sliced shiitake mushrooms. Sauté for 2 to 3 minutes, stirring occasionally, until the peppers are lightly charred and the mushrooms are tender. Season lightly with a couple drops of soy sauce. Transfer to the platter with the burgers.
Using a microplane or fine grater, grate the peeled daikon radish directly onto a serving plate or into a small bowl. Tear or stack the shiso leaves and top the grated daikon with a pinch of cayenne pepper.
Arrange the burgers, sautéed peppers, mushrooms, and daikon oroshi on a serving platter. Serve with lemon wedges on the side for squeezing over the burgers and vegetables.

Comments

Grocery List Plus Editorial Staff3.75

This burger has real flavor but asks you to hunt for ingredients. Shiso and shishito peppers are not standard at Charlotte's Harris Teeter, Food Lion, Publix, or ALDI—you'll need a trip to an Asian market for those, plus the fresh daikon and shiitake mushrooms will need careful sourcing. The miso and soy sauce are findable anywhere. The stated 10 minutes ignores the grating of daikon radish and forming four patties; budget 20 minutes total. The burger itself freezes well and reheats without drying, but daikon oroshi is strictly a fresh, same-night component, so leftovers lose their crunch. At roughly $4.50 per serving for the beef, miso, and mushrooms alone, this skews toward a splurge dinner rather than weeknight routine. Best suited for someone near an Asian grocer or willing to make the extra stop.