Mirin Glazed Burgers with Sesame-Ponzu Spinach and Wasabi-Ginger Mayonnaise

Ingredients

Contains: egg, soy, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2/3 cup mirin
• 1/2 cup sake
• 1/4 cup soy sauce
• 2/3 cup mayonnaise
• 2 tablespoons finely grated ginger, with juices
• 1 tablespoon plus 1 teaspoon wasabi paste
• 1/4 cup prepared Japanese sesame dressing
• 1/4 cup prepared ponzu sauce (citrus-soy sauce)
• 6 cups baby spinach
• 1 tablespoon mirin
• 1 tablespoon sake
• 1 tablespoon soy sauce
• 3 tablespoons miso
• 2 1/2 pounds ground chuck
• 1/3 cup sliced green onion
• 2 teaspoons finely grated ginger, with juices
• 2 tablespoons minced garlic
• 2 teaspoons coarsely ground black pepper
• 1 teaspoon sea salt
• Vegetable oil, for brushing on the grill rack
• 6 sesame seed buns, split

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Simmer the 2/3 cup mirin, 1/2 cup sake and 1/4 cup soy sauce in a small saucepan over medium heat for 8 to 10 minutes, until reduced by about half and syrupy. Set aside.

2. Whisk the mayonnaise, 1 tablespoon plus 1 teaspoon wasabi paste and 2 tablespoons ginger with juices in a bowl. Cover and chill until serving.

3. Toss the baby spinach with the sesame dressing and ponzu sauce in a large bowl just before serving, and sprinkle with the sliced green onion reserved from the burger mix if desired.

4. In a large bowl, mix the ground chuck with the 1 tablespoon each mirin, sake and soy sauce, the 3 tablespoons miso, the 2 teaspoons ginger with juices, the minced garlic, the remaining green onion, the black pepper and the sea salt. Do not overwork the meat.

5. Shape the mixture into 6 equal patties about 3/4 inch (2 cm) thick and press a shallow dent in the center of each.

6. Heat a grill to medium-high, about 450°F (232°C). Brush the grill rack with vegetable oil and cook the patties 3 to 4 minutes per side.

7. Brush the tops with some of the reduced glaze during the last minute of cooking. Cook until the center reaches 160°F (71°C) on an instant-read thermometer.

8. Toast the split sesame seed buns cut side down on the grill for about 1 minute. Assemble each burger with a bun, spread with wasabi-ginger mayonnaise, and serve with the spinach on the side.