A plain old hamburger is kicked up a few notches with the addtion of a miso dressing, soy ginger mushrooms, and a tempura onion ring.

Ingredients

Miso Hungry Burger:

  • 6 Ounce burger patty
  • 1 Slice of monterey jack cheese
  • 1 Ounce miso Russian dressing
  • 2 Ounce soy ginger mushrooms
  • 2 Red onion rings

Miso Russian Dressing:

  • 2 Tablespoon red wine vinegar
  • 1 Tablespoon water
  • 1 1/2 Cup cornichons
  • 1/2 Cup white miso
  • 2 Egg yolks
  • 3/4 Cup dijon mustard
  • 2 Cup grapeseed oil
  • 3/4 Cup ketchup
  • 2 Tablespoon siracha

Soy Ginger Mushrooms:

  • 2 Tablespoon oil
  • 1 Pound button mushrooms, stems removed and sliced 1/4 inch thick
  • 2 Tablespoon ginger, chopped
  • 1 Tablespoon ginger, chopped
  • 1 Cup soy sauce
  • 1/2 Cup sugar
  • Pinch of Minced Thai Chili

Tempura Onion Rings:

  • Red Onions – Sliced into 1/2 inch thick slices (use only the large outer rings)
  • 4 Cup cornstarch
  • 4 Tablespoon AP flour
  • 2 Tablespoon kosher salt, plus extra
  • 6 Cup seltzer water
  • All Purpose Flour for Dusting

Preparation

Miso Russian Dressing:

Combine the first six ingredients in a food processor and blend until the mixture has a coarse consistency. Slowly add the oil and emulsify. Add the ketchup and siracha and blend together.

Soy Ginger Mushrooms:

Heat oil over a medium heat. Add garlic and ginger and sauté until lightly golden brown. Add the mushrooms and cook for approximately 10 minutes stirring frequently so they don’t burn. At this point, most of the water will have been cooked out of the mushrooms. Add the soy sauce, sugar and thai chili and cook until syrupy – approx 4 minutes. Adjust seasoning with salt if necessary.

Tempura Onion Rings:

Mix cornstarch, all-purpose flour and salt together. Whisk in seltzer and set aside. Dust 2 onion rings in seasoned flour, shaking off excess. Dip in batter and fry at 375 degrees until crispy, turning at least once during the cooking process. Drain on paper towels and immediately season with salt.