- Meat Beef
- Cut Chuck
Masterclass
Ingredients
Beef
- 750g whole beef chuck with fat cap, silver skin trimmed, diced
- 740g point end brisket, silver skin trimmed, diced
Other Ingredients
- Salt and pepper to season
- 10 cheddar cheese slices
- 500g cabbage, fine chiffonade
- 30g roasted sesame dressing
- 10 burger buns, split, toasted
- 200g kewpie mayonnaise
- 150g Japanese pickles
Tonkatsu Ketchup
- 80g ketchup
- 80mls sake
- 80mls Worcestershire sauce
- 40mls Soy sauce
- 40g Tonkatsu sauce
- 80mls water
Serving Suggestions
- Kumara fries
Preparation
- For Patties: Mince chuck and brisket (70% meat 30% fat) on an 8mm grind, season with salt and pepper. Form and press into patties, place on a lined tray, cover and refrigerate overnight.
- Place on grill, cold. Cook for 3-4 minutes each side or until cooked to your liking. Place cheddar cheese slices on patties to melt.
- For Sauce: Heat a saucepan over medium heat, add all ingredients and stir to combine. Simmer for 1-2 minutes or until desired thickness.
- Assembly: Toss cabbage in sesame dressing. Place roll bases on a board, spread with mayonnaise, top with cabbage. Top with patty and cheese. Add Tonkatsu ketchup, pickles, and bun lid.
- Serve with kumara fries.