Preparation time 15 minutes
Cooking time 8 minutes, plus resting time
Serves 4
INGREDIENTS
600g minced beef
2 tbsp white miso paste*
2 spring onions, finely sliced
1 tsp wasabi paste
1⁄4 cup mayonnaise
2 Lebanese cucumbers
1 teaspoon toasted sesame seeds
2 tsp rice wine vinegar
1⁄2 tsp sesame oil
4 buns
*white miso paste is a Japanese fermented soya bean paste, available from Asian grocery stores and supermarkets.
METHOD
1 Mix the beef, miso paste and spring onions together and form into 4 patties.
2 Mix the wasabi paste and mayonnaise together and set aside.
3 Peel the cucumber into thin ribbons, discarding the watery centre. Toss with the sesame seeds, vinegar and sesame oil and season with salt and pepper.
4 Preheat a ridged chargrill or barbeque to moderately high. Lightly brush the patties with vegetable oil. Cook for 3-4 minutes on each side or until cooked to your liking. Set aside to rest for 5 minutes.
5 Place the cut side of the buns on the grill to warm through and lightly colour them. Spread the mayonnaise onto the base of the buns. Top with a patty and the drained cucumber salad and serve.
Tips
- For a healthier version, try it without the bun and/or mayonnaise.
- To up your vegetable intake, try adding other salad ingredients such as sliced tomato, shredded lettuce and grated carrot or beetroot.
The Carousel thanks beefandlamb.com.au for this recipe.
