dishes

Yuzu Burger

Double smashed and messy in all the right ways. Burger with an addictive yuzu kosho cabbage and shallot slaw.

By @by.dust

see recipe below
Yuzu Burger

Ingredients

Yuzu Kosho Slaw

  • 1 tbsp YUZUCO yuzu kosho
  • 2 tsp YUZUCO yuzu juice
  • 1 tsp olive oil / yuzu kosho avocado oil
  • 1 tsp sugar 
  • 1 tbsp mayo
  • ¼ head green cabbage, thinly sliced
  • ¼ head red cabbage, thinly sliced
  • 1 small shallot, thinly sliced

Yuzu Kosho Aioli

  • ½ cup mayo
  • 1 ½ tbsp YUZUCO yuzu kosho
  • 1 tsp YUZUCO yuzu juice
  • 1 tsp sugar
  • Chopped yellow chilis

Burger

  • Ground beef (2.5–3 oz patties)
  • Salt + pepper, to taste
  • American cheese
  • Potato or brioche buns
  • Grilled onions
  • Half sour pickles

Instructions

Step 1
Mix yuzu kosho, yuzu juice, oil, mayo, and sugar to make the slaw dressing. Toss with sliced cabbage and shallots. Adjust seasoning to taste.
Step 2
Combine all aioli ingredients and mix until smooth. Adjust with more yuzu juice or sugar as needed.
Step 3
Caramelize diced onions over medium-low heat and set aside.
Step 4
Form beef into 2.5–3 oz balls. Season, then sear and smash in a hot pan until crispy. Flip, top with caramelized onions and cheese, cover, and melt.
Step 5
Toast buns and assemble with yuzu kosho aioli, slaw, burger patty, pickles, and top bun.
Step 6
Serve with a side of yellow peppers.

In this recipe

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Front view of Yuzu Kosho pouch showing green yuzu-chili paste, screw cap spout, and YUZUCO label on white background
Top-down view of YUZUCO yuzu kosho pouch being squeezed onto soft-boiled eggs and asparagus on a white plate
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Yuzu Kosho

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Front view of YUZUCO 100% yuzu juice bottle showcasing pale yellow juice, branded label, and white screw cap on white background
Front view of YUZUCO bottle of 100% yuzu juice showing label and pale juice with whole yuzu fruits behind a textured overlay
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100% Yuzu Juice

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