My husband Reid and I were craving burgers the other day... but we didn't want just any burger, we wanted to try a Menchi burger. A Menchi burger is a ground beef (sometimes pork) patty that is coated in flour, egg, and panko (Japanese bread crumbs) and fried in oil.
Before we made it, Reid and I decided to try a Menchi burger from Coco Bloom Kitchen. This quaint take-out eatery is located in Kaimuki on Oahu. They have delicious salads, sandwiches, burgers, and desserts. Coco Bloom Kitchen prides themselves on using organic ingredients free of pesticides, additives, and preservatives.
We ordered a Bloom Chopped Salad ($13), a Menchi Katsu Burger ($12.00), Pork Katsu Sando ($10.50), and a Strawberry Sando ($8.00). Everything that we tried was delicious and we would definitely recommend this eatery to anyone in the area!
After we tried their delicious burger, we decided to make it at home! We had a lot of fun making this recipe, and honestly it came out great! We hope you try this at home if you want to enjoy an Asian inspired burger!
Check out our experience in real time!
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Cabbage topping for the hamburger:
Add 1 T. dijon mustard to a pan with oil. Keep on low heat.
Add red cabbage to the pan and simmer on low.
After the cabbage softens a little, add 1/3 C. of apple cider vinegar.
Add salt to taste.
After the cabbage simmers for about 5 minutes, set aside and cool.
Now let's make the Menchi Katsu burger:
Mix together in a bowl 2 lb. of hamburger, 1 lb. of pork, 4 T. Worcestershire sauce, 1/2 an onion, 1/2 tsp. nutmeg, 1/3 C. panko, 1 egg, salt and pepper.
Form into patties.
Coat in flour, egg and panko.
And fry. Oil should be around 345 degrees. Fry for approximately 8 minutes.
When they are done frying, let the patties cool.
Now let's put the burger together!
On a brioche bun, add a Menchi Katsu burger, red cabbage, and katsu sauce.
Here is the one that we enjoy: https://amzn.to/38ib8Sh
Menchi Katsu Recipe:
2 lb hamburger
1 lb pork
4 T. Worcestershire
1/2 tsp. nutmeg
1/3 C. panko
salt and pepper to taste
1/2 head of red cabbage
1/3 C. apple cider vinegar
1 T. dijon mustard salt to taste
As always, thank you so much for all your support! Till the next one, Cari