The Tsunami Burger

Ingredients

• 60 ounces ground beef brisket (end piece, trimmed
• 2 tablespoons ground pink peppercorns
• 3 tablespoons smoked paprika
• 3 tablespoons Greek seasoning
• 1 medium jicama, thin sliced
• Juice from 1 lime
• 1 Cup mirin
• 2 teaspoon ground ginger
• 1 pound
• thick sliced pancetta (12 slices)
• 1/2 Cup fresh Thai chili, rough chopped, seeded
• 1 Cup miso paste
• 2 Cup ponzu
• 4 tablespoons garlic siracha paste
• 6 baby bok choy, leaves seperated and rinsed
• 12 fried won tons (sprinkled with salt and remaining ginger)

Instructions

• Combine ground beef with the peppercorns, paprika and Greek seasoning. Shape into 6 equal size patties. Set aside.
• In a small non-metal bowl, whisk together the mirin, lime juice and 1 teaspoon ginger. Add the jicama and set in fridge.
• Meanwhile, pan fry the pancetta to render. Remove pancetta from the drippings. Add the chilis and mushrooms. Stir fry until mushrooms are light brown.
• Drain and set aside.
• In a seperate non-metal bowl, add the miso, ponzu and siracha. Whisk until smooth.
• Grill the burger patties until just seared on both sides.
• In a large saute’ pan,
• add the patties and miso/ponzu sauce. (If pan isn’t big enough, do 2 sets of 3 patties and half the sauce). Cover and simmer over medium low heat until burgers are desired temperature.
• To plate, place one won-ton on plate. Top with leaves from one bok choy. Plave patty in middle. Top with 2 crispy slices of pancetta, chili mushrooms and a jicama pickle. Finally, top with a 2nd won-ton!