Do you like cooking and want to try something extra sassy to make your evening enjoyable? Then you should try the mighty famous menchi katsu burger. Have you heard about it for the first time or tried it many times before? If you have feasted on it before, you would know why you should make it. It is juicy and flavorful and can dip into any appetizing Japanese sauce. A deep-fried Menchi Katsu patty is extra crunchy and juicy.
Well! Let us get down to making a Menchi Katsu Burger today.
Menchi katsu is a must-try Japanese burger with a super juicy deep-fried turkey patty topped with cheese and bun toasted in tonkatsu sauce and mustard. You will find menchi katsu at every grocery store. It is easy to make and super yummy!
First, let’s look at the ingredients for the Turkey Menchi Katsu Burger.
You will need the following ingredients:
- 454 grams of ground turkey
- One egg, beaten
- Two green onions, minced
- 2 tsp Worcestershire sauce
- 1 tsp Kosher salt
- A few grinds of black pepper
- One clove of garlic, minced (or grated on a rasp)
- 1 tsp minced ginger
Breading:
- 1/2 cup flour
- Two eggs, beaten
- 2 cups whole wheat panko
- 2 tbsp sesame seeds
Sauce Options:
- Tonkatsu sauce
- Worcestershire sauce
- Tonkatsu or Worcestershire sauce + ketchup
- Tartar Sauce (homemade)
Directions
Keep four bowls ready, neat, and dry. Take all the ingredients and keep them around you for ease and speed of cooking. Keep the olive oil in the specific bowl you bought from the oil and vinegar store.
Keep the frying pan on the stove on low flame. Once warm, drizzle olive oil and put in the minced onion. Saute the onion until it turns translucent and golden brown. Turn off the stove and let the onion cool down.
Now is the time to make patties. Take the first bowl and mix 1 tbsp milk, turkey, 2 tbsp panko, one large egg, ½ tsp crushed nutmeg, ½ tsp salt, and freshly ground black pepper. After mixing the ingredients well, knead them with your hand. Let the mixture become sticky and pale.
Make six balls – you can take a small quantity in your palm and roll it up. Always remember to release the air from the balls else the patty will break when you dip it into the hot oil.
To remove the air, you can toss the ball from one hand to another more than 5-10 times. Once the air is released, start shaping the ball into flat patties by keeping the ball on a plate and pressing it with another vessel. Refrigerate the cakes for an hour to harden them.
Take the patties out of the refrigerator after one hour. In three separate bowls, take flour, beaten eggs, and panko. Dip the first patty in the flour, the beaten eggs, and the panko breadcrumbs.
It is now time to fry the patties. Heat the oil to 340ºF (170ºC) and dip the patties into the oil. Make sure you dip them one at a time because crowding will cool the oil, and the patty will not turn out crunchy. Let them remain in the oil for 6 minutes (3 minutes on each side) and deep fry.
Ensure you don’t touch the patties for the first two minutes, as they are too soft and might crumble. Once the patties are well cooked and turn golden brown, take them out and keep them in a strainer. You should remove the remaining crumbs in the oil each time, as the remains can darken the oil and burn the fresh patties.
After taking it out, serve it immediately with a sauce of your choice. You can use tonkatsu sauce, Worcestershire sauce, a combination of the two sauces, or homemade tartar sauce as per your liking. Take a bun, spread mustard on the bottom, top it with the patties, drizzle the sauce and slurp!
If you don’t want to oil fry the patties, you can air fry them. Let us see how we can do that.
Preheat the air fryer to 360°F (or the oven to 250°F if cooking in batches). Spray the cutlets with olive oil or another cooking spray. Spray the air fryer tray with cooking spray and arrange a few cutlets on it. The size of your fryer determines the number of patties you can cook at one time.
Cook for 4 minutes, then carefully flip them over, spray the other side with cooking spray, and cook for another 4 minutes. Increase the heat to 390°F or 400°F and cook for 2 minutes more to crisp up.
If you can’t make them all at once, place them on a rack set over a baking tray OR a parchment-lined tray and keep warm in a 250F oven. If you don’t have an air fryer, bake in a preheated 375F oven for 25-30 minutes, depending on the thickness of the cutlet, on a parchment-lined baking pan with tops sprayed with cooking oil. Spurt cooking sprays on the top of the patties again after turning halfway through.
Pro Tips
- Menchi katsu is versatile and tastes scrumptious the next day in a bento lunchbox.
- If you don’t have brioche buns, you can substitute them with eight thick slices of white bread or 300g of cooked Japanese rice.
- If you prefer a less oily cooking method, drizzle with oil and bake at 450°F/230°C/Gas Mark for 30-40 minutes.
How to Store
Allow Menchi Katsu to cool completely before storing it in an airtight container. You can keep your food frozen for up to a month. When ready to eat, reheat in the oven at 350 oF (180 oC). Deep frying frozen raw patties until they are thoroughly cooked is more challenging and time-consuming. We recommend you deep fry the patties before refrigerating them.
Nutrition Facts
If you are health conscious, you should know the nutrition part right, and here are the details for you!
- Calories: 477 kcal
- Protein: 32 g
- Carbohydrates: 25 g
- Fat: 27 g
- Polyunsaturated Fat: 2 g
- Saturated Fat: 15 g
- Monounsaturated Fat: 8 g
- Trans Fat: 1 g
- Cholesterol: 182 mg
- Sodium: 425 mg
- Potassium: 506 mg
- Fiber: 1 g
- Sugar: 2 g
- Vitamin A: 169 IU
- Vitamin C: 1 mg
- Calcium: 74 mg
- Iron: 5 mg
So are you making it while reading this blog, or will you go out to grab the ingredients now? Let us know in the comments.
If you make the burger and find it delectable, please feel free to write us your thoughts and feedback!