The Tsunami Burger


  • 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)


  • 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!