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Togarashi Beef Burgers

June 21, 2017

Togarashi Beef Burgers

It's perfectly normal to give in to your cravings every now and then. This Togarashi Beef Burger recipe from Canadian Living will definitely suffice your gastronomic craving for burgers!

Serves 6          Prep Time:     30 minutes          Total Time:      30 minutes


  • 4 slices white bread , crusts removed  
  • 2/3 cups sodium-reduced beef broth
  • 2 tablespoons Togarashi spice
  • 2 tablespoons white miso paste 
  • 1 kg lean ground beef
  • 2 cloves garlic , minced
  • 2 tablespoons grated fresh ginger
  • 1 batch Maple Mustard Beer Glaze (recipe in Method)
  • 170 to 225 g cheese (such as Cheddar, Camembert, blue or goat cheese)
  • 6 hamburger buns , split and toasted

Garnish (optional):

  • Bánh Mì Pickles (recipe in Method)
  • Best Burger Sauce (recipe in Method)



  1. Tear bread into bite-size pieces. In bowl, using hands, mash bread, broth and miso paste until fine paste. Crumble in beef; add garlic, ginger and Togarashi. Stir to mix. Shape into six 1/2-inch thick patties. (Make-ahead: Layer between parchment paper in airtight container; refrigerate for up to 24 hours.)
  2. Place patties on greased grill over medium-high heat; brush with half of the glaze. Close lid and grill, turning once and basting with remaining glaze, until instant-read thermometer inserted sideways in patties reads 160°F, about 8 minutes. Top each patty with cheese; grill until melted, about 1 minute. Serve in buns spread with Best Burger Sauce and topped with Bánh Mì Pickles (if using).


Maple Glazed Beer Glaze

Makes: 6 servings
  1. In skillet, bring 1 cup of beer (such as IPA or pale ale), 1/2 cup of maple syrup and 2 tbsp of mustard to boil over high heat. Reduce heat to medium; cook, stirring often, until mixture is thick and measures about 1 cup, 10 to 15 minutes. Glaze will thicken as it cools. If glaze is too thick, stir in 1 to 2 tbsp warm water before using.


Bánh Mì Pickles

Makes: 6 to 8 servings
  • 8 radishes, thinly sliced (about 1 cup)
  • 1 carrot, julienned (about 1 1/2 cups)
  • half English cucumber, thinly sliced (about 1 cup)
  • 1/3 cup unseasoned rice vinegar or white vinegar
  • 3 tbsp granulated sugar
  • 1 tsp salt
  1. In large bowl, place radishes, carrot and cucumber.
  2. In small microwaveable bowl, stir together vinegar, sugar and salt. Microwave on high until hot and bubbly, 45 to 50 seconds. Stir; pour over vegetables and toss to coat. Refrigerate, stirring every 5 minutes to ensure veggies are coated, until cold, about 20 minutes. Strain before serving.


Best Burger Sauce

Makes: 6 to 8 servings
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 2 cups lightly packed chopped fresh cilantro
  • half jalapeño pepper (including seeds)
  • 1 tbsp lemon juice
  • pinch salt
  • 1/3 cup light mayonnaise
  1. In dry small skillet, toast mustard seeds and cumin seeds over medium heat until fragrant, about 1 minute.
  2. In blender, purée together mustard mixture, cilantro, jalapeño pepper, lemon juice, salt and 1 to 2 tbsp water (as needed) until smooth. Transfer to bowl; stir in mayonnaise. (Make-ahead: Cover and refrigerate for up to 3 days.)


Click here to buy Togarashi and other herbs and spices


Source: Canadian Living


Photo Credit to: Jodi Pudge

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