1 bunch of radishes, washed, ends trimmed. and very thinly sliced
1 medium red onion, peeled, sliced into very thin rings, rings separated
1 1/2 cups distilled white vinegar
1/2 cup water
2 tablespoons sugar
1 tablespoon kosher salt
1/2 cup mayonnaise
2 tablespoons miso paste (brown rice miso from Whole Foods is my favorite)
1/4 teaspoon sriracha (hot sauce)
2 1/4 pounds ground beef
1/2 cup scallions (5-6), root end and 2 inches of green end trimmed off, finely chopped
2 tablespoons soy sauce
2 tablespoons (packed) dark brown sugar
1 tablespoon Asian sesame oil
1 tablespoon finely chopped garlic (2–3 cloves)
1 tablespoon finely chopped ginger root (1 1/2 inch chunk)
1/2 teaspoon freshly ground black pepper
6 hamburger buns (I recommend potato burger buns)
Miso Mayonnaise (recipe below)
6 leaves from a head of green leaf lettuce, washed, ends trimmed
Pickled radishes and red onions (recipe below)
Pickled radishes and red onions Combine vinegar, water, sugar and salt in a small sauce pan. Bring to a boil. Lower heat to a simmer and cook just until salt and sugar dissolve. Remove from heat. Put onions and radishes into a medium sized bowl. Pour Vinegar mixture over and stir. Allow to cool for 15 minutes. Cover with plastic wrap and put in the fridge for at least an hour and up to 3 days.
Miso mayonnaise whisk mayonnaise, miso and sriracha. Store in the fridge up to 3 days.
Burgers Mix ground beef, scallions, soy sauce, sugar, sesame oil, garlic, ginger and black pepper in large bowl until just combined. Shape into 6 burgers. Grill for about 6 minutes per side over medium-high heat for medium rare. Toast the buns for a minute or so. Serve burgers, topped with picked onions and radishes and a lettuce leaf. Spread miso mayonnaise on the top of the bun. Enjoy!