Miso-Butter Beef Burgers with Crispy Shallots

Steps

1. 1

   Fry shallots until crispyOven 350°F / 175°C

   • Pour 1 cup (240 ml) vegetable oil into a 12-inch (30 cm) skillet and heat over medium heat to 350°F (175°C).
   • Working in batches, carefully add the sliced shallots and fry for 8–10 minutes, stirring occasionally, until they are deep golden brown and crispy.
   • Transfer to a paper towel–lined plate and season with a pinch of salt.
   • Set aside.

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   Ready when: Shallots are deep golden brown and crispy

   Tip: Monitor the oil temperature closely—if the shallots brown too fast, they'll be bitter. Stir them often so they cook evenly.

2. 2

   Make miso-butter glaze

   • In a small bowl, whisk together 2 tbsp (30 g) white miso paste, 0.5 tbsp (8 ml) soy sauce, and 0.5 tbsp (8 ml) mirin until smooth.
   • Set aside.
3. 3

   Form burger patties

   • In a medium bowl, gently combine 1.5 lbs (680 g) ground beef, 0.25 cup (20 g) panko breadcrumbs, 0.75 tsp (4.5 g) kosher salt, and 0.25 tsp (0.5 g) freshly ground black pepper with your hands.
   • Do not overwork the meat—mix until just combined.
   • Divide into 4 equal portions and shape each into a patty about 0.75 inch (2 cm) thick and 3.5 inches (9 cm) in diameter.
   • Make a small shallow thumbprint indent in the center of each patty to help it cook evenly and prevent it from puffing up.
   • Let rest at room temperature for 5 minutes.

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   Ready when: Patties are uniform in size with a visible indent in the center

   Tip: Overworking the meat makes tough, dense burgers. Handle it as little as possible and use a light touch.

4. 4

   Grill burgersOven 400°F / 205°C

   • Place the patties on a preheated grill or grill pan over medium-high heat (400°F / 200°C).
   • Cook without moving for 3–4 minutes, until the underside develops a golden brown crust.
   • Flip once and cook for another 2–3 minutes for medium doneness (160°F / 71°C internal temperature at the center), or adjust time as needed.
   • During the last 30 seconds of cooking, brush the top of each patty with the miso-butter glaze.

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   Ready when: Patties are browned on both sides with an internal temperature of 160°F (71°C) for medium doneness

   Tip: Don't press down on the burgers while they cook—this squeezes out flavorful juices. Flip only once for the best crust.

5. 5

   Toast buns and assemble

   • Lightly butter the cut sides of the 4 burger buns with 1 tbsp (14 g) softened butter and place them cut-side down on the grill for 1–2 minutes, until golden and lightly charred.
   • Place each burger patty on a toasted bun.
   • While the burgers are still hot, top each with a piece of cold butter (about 1 tbsp / 14 g total divided among the 4) to create a silky finish.
   • Top with crispy shallots, optional scallions, and optional Japanese mayonnaise.

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   Ready when: Bun cut sides are golden and lightly charred

   Tip: Adding cold butter to the hot burgers creates a sauce-like finish without needing a separate condiment.