TAIWANESE BREAKFAST BURGER

The other day I woke up with a strong craving for a Taiwanese breakfast burger. Even though I am surrounded by great Taiwanese bakeries and restaurants, there is only one bakery that sells this burger. How is this possible?! Taiwanese breakfast burgers are so unique and delicious; they should be more accessible! They are even difficult to purchase at the one bakery because they sell out so quickly. Disappointed at this realization, I have but no choice but to make my own. With a sweet beef patty, fried egg, cucumbers, tomatoes, Japanese mayo, and a sweet sesame bun, you really can’t go wrong.

TAIWANESE BREAKFAST BURGER

INGREDIENTS

Patties
• 1 lb ground beef
• 1/2 cup shredded carrots
• 1/2 cup finely minced onion
• 2 1/2 tbsp soy sauce
• 2 tbsp olive oil
• 2 tsp corn starch
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1/4 tsp ground white pepper
• 1/4 tsp Chinese 5 spice powder
• rice flour for dusting
• 1/2 tbsp oil
• 1/2 tbsp butter
Remaining ingredients
• 8 slices Canadian bacon
• 8 slices thick cut ham
• 8 large eggs
• Japanese mayo
• ketchup
• iceberg lettuce
• sliced tomatoes
• sliced cucumbers
• 8 sesame buns

INSTRUCTIONS

1. Cut 8 6x6 inch squares out of parchment paper. Set aside.
2. Combine ground beef - Chinese 5 spice powder in a large bowl. Mix until all the ingredients are fully incorporated. Shape patties into 8 equal patties. Place one patty inside a large cookie mold slightly larger than the buns. Press down the patty until it fits inside the mold. Remove the mold and place the patty on the parchment paper. Repeat with remaining patties.
3. Stack the patties and place in zip lock bag. Freeze patties until needed or cook immediately.
4. If patties are frozen, defrost for 30 seconds in the microwave or just until pliable. Dust both sides of patties with rice flour, shaking off excess.
5. Heat oil and butter in nonstick skillet over medium-high heat. Add the patties to the pan. Rest a spatula on the patties but do not press down. This prevents the patties from arching in the middle. Cook patty until browned, about 3 minutes. Flip over and cook on the other side until cooked, about 2 more minutes. Remove from heat and repeat with remaining patties. Set aside and keep warm.
6. In the same pan, add the Canadian bacon and sliced ham. Cook just until heated through and lightly browned, about 2 minutes. Remove from heat and set aside.
7. Wipe pan clean with paper towel. Heat 2 tbsp oil. Crack eggs into the pan and fry until the desired degree of doneness. Remove from heat and set aside.
8. Assemble burgers by spreading the Japanese mayo and ketchup on both the top and bottom buns. Place a piece of iceberg lettuce on the bottom bun followed by the ham, beef patty, bacon, fried egg, tomatoes, and cucumber. Top with remaining bun. Serve.

**Helpful tips and common mistakes

When you read “Taiwanese burger” you’re probably wondering, “what makes this so different than any other burger?” It’s all about the seasoning in the beef patties. Use 80% fat 20% lean ground beef to get a juicier patty.

Shaping the patties using a mold is optional but it does help make the patties a perfect circle.

You don’t have to freeze the patties but having this option is great if you’re making extra patties.

Dusting the patties with rice flour helps to caramelize the patties when cooking. You can use all-purpose flour instead if desired.

Japanese mayo is also known as “Kewpie.” The most popular brand has a picture of a baby on the cover and can be found in Asian markets. I specifically had to go to a Japanese market to find this goodie. I find Japanese mayo to be slightly sweeter and creamier than regular mayo.

Everything you need to make a perfect Taiwanese breakfast burger! If you rather make a traditional breakfast burger, skip the bacon and ham.

I found that if you are cooking the patties after they have been frozen, they don’t rise in the middle. If you cook them immediately after making the patties, however, they will slightly rise in the middle. Simply putting a weight on top solves this problem. Just make sure not to press down or the juices will come out of the meat!

This Taiwanese breakfast burger was exactly what I wanted. The meat is slightly sweet just as it should be and the size of the patty is consistent with those sold in the bakeries. Taiwanese burgers tend to have thinner patties, unlike American burgers. The only difference between my version and the authentic ones is the bread. Unfortunately, I couldn’t find a bun that was soft enough; perhaps I just have to make my own buns next time. Other than that, I would have to say that my mouth and my stomach is quite satisfied!