Sirloin Burgers With Wasabi Mayo And Ginger-Pickled Onions

These burgers were to be made on Sunday, but I didn't leave enough time for the pickled onions.  As 8 buns come in a bag and I had all the ingredients, we are having burgers twice this week.  (oh darn;)  I was concerned that these were going to be a failure as I tasted the mayo and the miso sauce.  (oh I only found red miso at the local health food store and I wasn't driving all the way down to the Asian grocery to get the white miso called for in the recipe)  Individually they weren't great, but all together on the burger it worked.  Was it our favorite Asian flavored burger?  No that distinction goes to the Asian Style Pork Burgers.  However, they were pretty good. Two things to keep in mind, the wasabi mayo tastes better the longer it sits, so I would make it when you make the onions.  The other thing to keep in mind, the onions need to be made way ahead of time, the day before preferably so plan wisely.


Sirloin Burgers With Wasabi Mayo And Ginger-Pickled Onions

One 6-ounce jar pickled ginger
1 Large sweet onion such as Vidalia, sliced 1/4 inch thick
2 1/4 Lb ground aged sirloin or chuck
1 Tbl wasabi powder
1 Tbl boiling water
5 Tbl mayonnaise
3 Tbl white (shiro) miso
1 Tbl honey
2 Tsp soy sauce
1 1/2 Tbl unseasoned rice vinegar
1 Tsp Asian sesame oil
Salt and freshly ground pepper
6 sesame seed-topped hamburger buns or hard rolls, lightly toasted
1. In a large glass or stainless-steel baking dish, spread 1/4 cup of
the pickled ginger in an even layer. Sprinkle the ginger with 2
tablespoons of the pickling juice from the jar. Lay the onion slices on
top of the ginger in a single layer. Cover the onion slices with the
remaining pickled ginger and pickling juice from the jar. Cover with
plastic wrap and refrigerate for at least 3 hours or overnight.~
2. Meanwhile, pat the ground meat into 6 burgers and refrigerate until
chilled.
3. In a small bowl, stir the wasabi powder into the boiling water. Whisk
in the mayonnaise and refrigerate. In another small bowl, whisk the miso
with the honey, soy sauce, rice vinegar and sesame oil.~
4. Light a grill. Remove the onion slices from the pickling mixture.
Generously season the sirloin burgers with salt and pepper. Grill the
burgers over a hot fire for 3 to 4 minutes per side for medium rare.
Spread the wasabi mayonnaise on both sides of the buns. Lay the pickled
onion slices on the bottom buns and set the burgers on top. Spoon the
miso sauce over the burgers, close the sandwiches and serve.~
Notes The ginger-pickled onions, wasabi mayonnaise and miso sauce can be
refrigerated separately in airtight containers overnight.