for 4 person

Burgers

400 g	minced meat (beef and pork)
50 g	panko breadcrumbs or regular breadcrumbs
1	spring onion incl. green part, finely chopped
2	garlic cloves, finely grated
2 cm	ginger, finely grated
1 tbsp	soy sauce
2 tsp	Sriracha sauce
½ tsp	salt

Miso mayonnaise

1	fresh egg yolk
1 tsp	mustard
¾ dl	sunflower oil
¼ dl	toasted sesame oil
½ tbsp	miso paste
½ tbsp	lime juice
	salt to taste

Tomato and Sriracha sauce

2 tbsp	tomato puree
2 tbsp	apricot jam
1 tbsp	water
½ tbsp	lime juice
1 tsp	Sriracha sauce

Burgers

4	burger buns, cut in half crosswise
2 tbsp	sunflower oil
4	fresh eggs
¼	cucumber, sliced
20 g	preserved ginger, drained
1 bunch	mixed herbs (e.g. coriander, Thai basil, mint), leaves torn off

How it's done

Burgers

In a bowl, mix the meat with all the other ingredients up to and including the salt. Knead by hand until the ingredients form a compact mass. Divide the mixture into 4 portions and shape into round burgers, flatten a little.

Miso mayonnaise

Place the egg yolk and mustard in a bowl, beat using the whisk on a mixer. Add the oil drop by drop to begin with, then more gradually, stirring constantly to form a thick mayonnaise. Stir in the miso paste and lime juice, season with salt.

Tomato and Sriracha sauce

Combine the tomato puree, jam, water, lime juice and Sriracha sauce.

Burgers

Without adding any oil, toast the cut surfaces of the burger buns in a non-stick frying pan until golden brown. Heat the oil in the same pan. Fry the burgers in batches for approx. 3 mins. on each side. Remove, leave to rest for approx. 5 mins. Crack the eggs one at a time, fry in the same pan for approx. 4 mins. Spread the miso mayonnaise over the bottom half of the burger buns, add the burgers, fried eggs, cucumber, ginger and herbs. Spread the tomato and Sriracha sauce over the top half of the burger buns and place on top.

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