Crispy Katsu Blended Burgers – FinaMill

Ingredients

• 2 Tbsp. olive oil
• 1 small onion, cut into 1/4-inch dice
• 3 cups shiitake mushrooms, cut into 1/4-inch dice
• 3 Tbsp. soy sauce
• Freshly ground black pepper (grind in a FinaMill Pepper Pod)
• 1 lb ground ribeye (80% lean/20% fat)
• 1 lb ground pork (80% lean/20% fat)
• 2 Tbsp. ketchup
• 2 Tbsp. cooking wine
• 1 Tbsp. Worcestershire sauce
• 1/2 tsp toasted minced garlic (grind in a FinaMill Everyday Pod)
• 1/8 tsp freshly grated nutmeg (grate in a FinaMill Grater Pod)
• 3 large eggs
• 1 Tbsp. cornstarch
• 1/2 cup all-purpose flour
• 1 cup panko
• 1/4 cup ketchup
• 2 Tbsp. Worcestershire sauce
• 1 tsp date syrup
• 1/4 cup mayonnaise
• 1 Tbsp. sriracha
• 2 to 3 Tbsp. unsalted butter
• 8 sesame burger buns, split
• 2 ripe tomatoes, thinly sliced
• 2 cups finely shredded green cabbage