Miso Beef Burgers With Daikon Oroshi

• Miso Beef Burgers
• 300 grams ground beef (low-fat content)
• 1/2 large onion, finely minced
• 1 tablespoon Koji Miso (or chunky golden miso)
• 1 1/2 tablespoons golden Miso (medium)
• 1 egg
• 1 teaspoon black pepper, freshly ground
• 1/2 cup panko (this produces a juicy burger, add more panko if grilling or want a firmer patty)
• Serving Components and (Grated) Daikon Oroshi
• 2 teaspoons olive oil
• 16 shishito peppers, or sliced bell pepper (shishitos are usually not hot)
• 4 shiitake mushrooms, thinly sliced, or maitake (hen-of-the-woods) pulled apart into equal sizes, picture is shimeji mushrooms
• 2 1/2 inches daikon radish from the middle section, peeled
• 4 shiso leaves (plus 4 extra if making chiffonade for oroshi)
• 1/8 teaspoon cheyenne pepper (or one dried chili of your choice, remove seeds)
• 2 kabosu, sudachi, key lime (halved) or yuzu, or Meyer lemon (cut in eights)

1. In a large mixing bowl, combine all ingredients down through panko. Remove your wedding ring and knead like bread in the bowl. Shape into patties.
2. Put oil in skillet and on medium heat cook hamburgers. Since it's beef, don't over cook. When they are almost done, push to one side of skillet and add mushrooms, saute until done, 1-2 minutes. Remove from pan to a warmed plate.
3. Add shishito peppers and saute until cooked, stirring occasionally, about 4 minutes.rn(If you want the peppers to look shiny with no beef on them, saute before the hamburgers).
4. Make the DAIKON OROSHI: Grate with a ceramic grater which is easiest for this purpose (photo). What you use for garlic should be fine. Or chop in half-inch pieces and pulse in food processor. Over processing will make juice. Drain a little but oroshi should not be dried out. rnrnFor MOMIJI OROSHI: grate chili or use a little cayenne pepper. Add to some of the grated daikon-it should taste very hot.rnrnSHISO CHIFFONADE: Remove any stems from shiso leaves. Roll leaves up and slice very thinly.
5. TO SERVE: Place a shiso leaf off center on individual serving plates. Place miso hamburger in middle, covering a small section of shiso. Put shishito peppers on other side of shiso. Top with daikon oroshi in center-to-front of burger. Place mushrooms on top of burger and oroshi. Put momiji oroshi on top and sprinkle shiso chiffonade (if using). Before eating squeeze citrus juice on daikon oroshi.
6. Don't forget your wedding ring!

burgers, ground beef, onion, golden, egg, black pepper, burger, components, olive oil, peppers, shiitake mushrooms, section, shiso leaves, cheyenne pepper, lime

Taken from food52.com/recipes/17656-miso-beef-burgers-with-daikon-oroshi (may not work)