Yuzu Kosho Burger

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.

Yuzu Kosho is my new favorite condiment, so I wanted to grill a burger to showcase it’s subtle spice and citrus notes.


1/3 cup Kewpie Mayonnaise (Japanese Mayo)

1/3 cup Yuzu Kosho

1 tablespoon grated Lime Zest

3 tablespoons Soy Sauce

2 tablespoons cooking Sake

1 tablespoon Mirin

1 tablespoon grated Ginger

1 tablespoon grated Garlic

¼ cup Panko

4 Green Onions thinly sliced (white and pale green parts only)

1.75 pounds ground Kobe Beef (20% fat)

6 Sesame Buns

6 ounces Bean Sprouts

30 leaves of Mizuna Greens


Make Yuzu Kosho Mayo: mix together kewpie mayonnaise, yuzu kosho, and lime zest thoroughly, cover, refridgerate for at least an hour. Keep in the fridge until service.

Make Patties: In a small glass bowl mix together soy sauce, sake, mirin, ginger, garlic, and panko. In a large glass bowl, place the ground Kobe beef and add the soy sauce mixture and sliced green onions. With a large metal spoon, gently mix everything together so that ingredients are evenly distributed. Let the meat mix rest for 10 minutes. With wet hands form 6 equal sized meat balls and then gently pat them down into patties.

To grill: Heat grill to medium-high heat. Once the grill is ready, brush off with grill brush and oil using tongs and oiled paper towel. Lay each patty on the grill. Let grill for about 8 minutes on each side with lid covered. Take patties off the grill and let rest for 5 minutes on a platter. While patties are resting place each bun (both halves) on the grill for 1-2 minutes, or until the outer edges start to brown slightly, then take off grill for burger assembly.

To assemble: Place one grilled patty on each bottom bun. Top each patty with 5 Mizuna leaves and 1 ounce of bean sprouts. Spread 2 tablespoons of the Yuzu Kosho Mayo on each top half bun. Lay top half bun on top and eat.