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Preparation Time: 15 minutes
Cooking Time: 8 minutes

Ingredients - serves 4

  • 600 g lean beef mince
  • 2 tbsp white miso paste
  • 2 spring onions, finely sliced
  • 1 tsp wasabi paste
  • ¼ cup mayonnaise
  • 2 Lebanese cucumbers
  • 1 tsp toasted sesame seeds
  • 2 tsp rice wine vinegar
  • ½ tsp sesame oil
  • 4 buns


  1. Mix the beef, miso paste and spring onions together and form into 4 patties.
  2. Mix the wasabi paste and mayonnaise together and set aside.
  3. Peel the cucumber into thin ribbons, discarding the watery centre. Toss with the sesame seeds, vinegar and sesame oil and season with salt and pepper.
  4. Preheat a ridged chargrill or barbeque to moderately high. Lightly brush the patties with vegetable oil. Cook for 3-4 minutes on each side or until cooked to your liking. Set aside to rest for 5 minutes.
  5. Place the cut side of the buns on the grill to warm through and lightly colour them. Spread the mayonnaise onto the base of the buns. Top with a patty and the drained cucumber salad and serve.


  • White miso paste is a Japanese fermented soya bean paste, available from Asian grocery stores and supermarkets.
  • For a healthier version, try it without the bun and/or mayonnaise.
  • To up your vegetable intake, try adding other salad ingredients such as sliced tomato, shredded lettuce and grated carrot or beetroot.
  • Add a little more wasabi to the mayonnaise if you prefer a spicier kick.