Miso Fused Burger
1/4 cup Macadamia nut oil
2 tbsp. plus 1 tsp. Japanese rice vinegar
1 bulbous green scallion
1/4 cup Shiro Miso paste (sweet white Miso paste)
1/8 cup plus 1 tsp. superfine sugar
6 oz. can pineapple juice
3 lbs ground chuck
1/3 cup organic mayonnaise
2 tsp. juice from pickled ginger jar
1/8 cup sweet cream butter
6 fresh sandwich rolls, split
6 oz. jar pickled ginger
Build a hot fire in the grill.
In a small cast iron skillet, add 1 Tbsp Macadamia nut oil, 1 tsp rice vinegar, 1 tbsp finely chopped scallion. SautÃ© until scallions are tender (about 2-3 minutes). Set aside for 10 minutes.
In a small mixing bowl combine white Miso, 2 Tbsp rice vinegar, 1/8 cup sugar, 1/8 cup Macadamia nut oil, and 3 oz pineapple juice. Whisk all ingredients until smooth. In a large mixing bowl combine ground chuck with scallions that have been previously sautÃ©ed. Form six 1/2 lb. patties. Set in cooler until step 6.
In a small mixing bowl combine 1/3 cup mayo,1 tsp juice from pickled ginger jar, 1 tsp sugar. Whisk all ingredients to blend smooth. Set aside.
Lightly oil the grill with Macadamia nut oil using a clean rag. Pour the remaining pineapple juice into a spray bottle. Using a sauce mop, coat the patty well with the Miso glaze on both sides. Lay each of the patties on the grill, then cook each side for 6-7 minutes, flipping only once. Mist the patties every two minutes with pineapple juice and reapply Miso to the patties at the same time. Remove from grill.
In a small cast iron skillet, add 1/8 cup butter and 1 tbsp of juice from ginger jar and heat until melted. Take 6 sandwich buns and spread warm butter mixture to each side. Very carefully toast each bun for on the grill until lightly browned.
Spread a thin layer ginger-mayo onto each side of bun. Set patty on bottom bun, then add thin layer of picked ginger atop patty (about 5-8 pieces). Place top bun on top and serve.