The Met Bar & Grill, Natick, MA
Yield: 6 burgers
Sesame burger rolls, 2 oz. each 6
Butter as needed
Kobe or wagyu beef, freshly ground 9 oz.
Salt as needed
Munster cheese slices, cut into thirds 2
Soy glaze (recipe follows) as needed
Avocado, sliced 1/2
Pickled red onions (recipe follows) as needed
Daikon sprouts 1 cup
Wasabi mayonnaise (recipe follows) as needed
Toast rolls with butter; set aside.
Form beef into 1-1/2 oz. patties. Season with salt. Grill to rare. Place cheese on top of each burger and brush with glaze.
Place burgers on rolls; add avocado, onions and daikon. Spread mayonnaise on top rolls; place on top of burgers.
Soy Glaze
Light soy sauce 1 cup
Fresh orange juice 1/3 cup
Fresh lime juice 1/3 cup
Jalapeno pepper, minced 1
Lemongrass 1 stalk
Ginger, minced 3 oz.
Garlic, minced 1 oz.
Cilantro, chopped 1 bunch
Bring ingredients to a boil. Reduce heat; simmer for 15 to 20 minutes. Strain and cool.
Pickled Red Onions
Water 4 cups
Rice wine vinegar 3 cups
Red beet, cut in 6 pieces 1
Sugar 1/2 cup
White onion, thinly sliced 1
Bring water, vinegar, beet and sugar to a boil. Add onions, remove from heat and let stand 20 minutes. Drain well to serve.
Wasabi Mayonnaise
Mayonnaise, preferably Japanese 2 cups
Wasabi paste to taste
Mix mayonnaise with wasabi to taste.