SURF & TURF UMAMI BURGER WITH SPICY SHRIMP AND PICKLED DAIKON
1 1/2 pounds ground chuck
1/4 cup red miso paste
2 tablespoons toasted sesame oil
6 jumbo shrimp, peeled, deveined and butterflied
1/4 teaspoon wasabi powder
2 large eggs, beaten
1 cup panko bread crumbs
2 quarts vegetable oil for deep frying
2 cups peeled and grated daikon radish
1/2 cup sliced scallions
2 tablespoons sugar
1 teaspoons salt
2 tablespoons mirin
6 crusty burger rolls, cut in half
6 tablespoons unsalted butter, softened
1/2 cup good-quality mayonnaise
Prepare the pickled daikon by combining all of the ingredients in a medium-sized mixing bowl. Set aside until ready to assemble the burgers.
Mix the ground chuck with the miso paste and and sesame oil and form into six equal patties. Grill over medium-high heat for 3-4 minutes per side for medium doneness.
While the patties are grilling, heat the oil in a deep-sided, heat-proof skillet over medium-high heat. Dust the shrimp with the wasabi powder. Dredge them in the beaten eggs and then into the panko bread crumbs. Deep fry for 2-3 minutes just until crisp. Remove them from the oil with a slotted spoon and drain on paper towels.
Brush the cut-side of the rolls with the softened butter and grill for one minute until golden.
To assemble the burgers, spread the rolls with mayonnaise, top the patties with a shrimp and a spoonful of pickled daikon.