Miso-Glazed Samurai Burgers

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.

Inspired by old Japanese prints of Samurai warriors, purchased long ago in Kyoto.I found that traditional Japanese flavors brought out the best of beef. These burgers might bring out the warrior in you, but do not try to chop the beef with a Samurai sword.


Note to BBB editors: I repeated several ingredients in the ingredient list for clarity, although it makes the list appear longer. I hope this is the format you prefer. Thank you.

2 pounds ground Angus beef chuck
2 large egg yolks
1 teaspoon freshly ground white pepper
3 tablespoons less sodium soy sauce
1 tablespoon grated fresh ginger
1 tablespoon pressed garlic
4 scallions, white parts only, finely chopped
1 teaspoon crushed dried peppers
2 tablespoons toasted sesame oil

Shitake-Oyster Tangle:
12 large fresh shitake mushrooms, stemmed and halved
12 oyster mushrooms, trimmed and thickly sliced
2 teaspoons toasted sesame oil
2 teaspoons canola oil or refined sesame oil
2 tablespoons less sodium soy sauce
1/2 teaspoon sugar
1/4 teaspoon freshly ground white pepper
3 scallions, trimmed, thinly sliced

Miso Glaze:
5 tablespoons red miso*
2 tablespoons honey Dijon mustard
1/4 cup Sutter Home Riesling
2 tablespoons honey
1 tablespoon canola oil or refined sesame oil
1 tablespoon rice wine vinegar
3-4 tablespoons water

Wasabi Guac:
2 soft-ripe California avocados
1 tablespoon rice wine vinegar
2 tablespoons prepared wasabi paste
1/2 teaspoon sea salt
1/4 teaspoon freshly ground white pepper
6 sesame seed rolls, split
1/2 head red leaf lettuce, red leaves only, or 2 bunches opal basil, if available
3 tablespoons chopped chives
neutral oil for grill rack
* available in well-stocked markets; natural/whole food markets and Asian groceries


Heat gas grill to medium-high. Mix beef with egg yolks, white pepper, soy sauce, ginger, garlic, scallions and crushed peppers. Form six 3/4″ patties, without compacting mixture. Press down lightly to make an indentation in the center of the patty. Brush both sides with sesame oil.
Shitake-Oyster Tangle:
Combine mushrooms, sesame oil,canola oil, soy sauce, sugar and pepper in a bowl. Reserve.

Miso-Mustard Glaze: Blend glaze ingredients , thinning with enough water for a mayonnaise-like consistency.
Wasabi-Avocado Guac: Mash avocado with vinegar, wasabi paste salt and pepper…

Oil grill rack. Grill mushroom mixture in a vegetable grilling basket, or on a vegetable grill rack 3-5 minutes, until tender and browned. Remove to a plate and fold in sliced scallions.
Grill patties 4 minutes, flip, brush with glaze, grill 4 minutes longer, flip, brush with glaze and grill until an instant read inserted through the side, reads 160F, or to desired doneness. Brush with any remaining glaze.
Warm rolls, cut side down, on back of grill, cut side down, when patties are almost ready.
Spread a layer of Wasabi Guac on roll bottoms. Add 1 folded red lettuce leaf on each; add patties, and top with mushrooms. Sprinkle with chives. Close rolls.