Katsufied-Miso-Burger (Sous-Vide) Lamb Version

The idea to make a Miso Burger was not by accident. Over the years, I've used Miso used in just about everything, including meatloaf, mayo, glazes, and BBQ sauces. Although I am pretty familiar with Miso, the idea of a burger never entered the horizon until I saw a version on T.V. So, with this innovative concept of Miso-Burgers, I decided to make an amped-up version.

What's great about this burger mixture is the option of using any grind or meat. Use store-bought Lamb, Beef, or whatever combo you want. I decided on a Custom Blend of Leg of Lamb, Lamb Breast, and Homemade Lamb Bacon. 

Miso is very salty, so be judicious when adding. Add some Miso, Gochujang, Cream or half and Half & Half and some pepper. Mix it thoroughly and adjust for texture by adding some water. I added some water because I believed it needed to be wetter. To adjust for taste and seasoning, make a patty and fry until golden. I thought it was a little salty, so I added some more meat. I wish I could be more precise, but flavor and saltiness are subjective. As an afterthought, I believed the addition of Koran Pepper Flakes would have been great.

After the Miso-Lamb-Meat was placed in the Stainless-Steel-Molds (15/16" x 4"), they were Vaccum sealed and processed at 131.5f for 2.75-Hrs. After shocking the Burgers in a mixture of half Ice and half water, I placed them in the refrigerator. 

After removing vacuum-sealed plastic, make sure o dry with a paper towel.

These babies will be deep-fried using Tempura Batter hence the name Katsu in the title. The Tempura batter is straightforward to make and is as follows: One Beateend Egg, One cup of Ice-water, and One Cup of Ap-Flour. Mix the Egg with Ice-Water together, then add the sifted flour. 

Set up your breading station. Flour, Tempera batter than the panko. Note: The flour and panko are not seasoned!! The Miso has plenty of salt. As an afterthought, I thought about adding Korean Pepper Flakes....maybe next time. 

The Burgers will go into the Deep-Fryer Cold, meaning I never rethermed the burgers. The fryer will heat them to a pleasant internal temperature for serving. The Burgers are cooked, so you can deep fry at a higher temp because all we need is to develop a nice crust. The Burgers are fried at a temperature between 360-370f until golden. Choose a high temp oil. 

The Sauce- Kimchi, Kewpie Mayo, Cream Cheese, Green Onion, and little Korean Pepper Flakes. Give it a taste and adjust. 

The Slaw- Cabbage, and Onions sliced on the thinnest setting on a mandolin. Green Onions, Korean Pepper Flakes, Sesame Seeds, and Sweet Chili Sauce. 

I added Kewpie Mayo to a toasted bun then added the Sauce and Slaw. 

FREAKING AMAZING