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