Akaushi Burger With Tobiko and Mustard Slaw | Sysco Foodie
Wagyu beef and other specialty ingredients put this Akaushi Burger With Tobiko and Mustard Slaw in a class by itself. Japanese ingredients make it shine.
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Cooking tools:
- Grill
- Skewer
- Pastry brush
- Saucepan
- Whisk
- Mixing bowl
- Chef's knife
- Cutting board
- Toaster
- Spatula
- Plate
Ingredients
- BURGER PATTY
- 1 lb. Snake River Farms wagyu ground beef
- 2 tsp. Sysco Imperial McCormick black garlic seasoning
- ½ cup Kikkoman teriyaki sauce
- ¼ cup Soy Vay teriyaki glaze
- 1 tsp. Jade Mountain sesame oil
- ½ tsp. Sysco Imperial McCormick turmeric
- ½ cup Kewpie mayonnaise
- ¼ cup Azuma orange tobiko (fish roe)
- 1 Tbsp. Sysco Classic honey
- 8 oz. Imperial Fresh mustard greens, cut in a chiffonade
- 1 head Imperial Fresh baby bok choy, cut in a chiffonade
- 1 lb. Hon Shimeji mushrooms, broken into 4 sections
- 12 oz. fingerling potatoes, cut on the bias
- 2 4½-inch Baker’s Source brioche buns
- ½ Casa Solana Imperial avocado, peeled and sliced
- 4 slices Imperial Fresh vine-ripened tomatoes
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