There aren't many places miso doesn't belong. We tested that theory with these Japanese-style beef burgers and can confirm that miso may (and should) be applied liberally in most culinary situations. Pan-fry some ready-to-cook patties, caramelise an onion for sweetness and mix up this miso slaw for an izakaya-worthy win. Oishii!
Preheat oven to 200°C fan-forced. Cut potatoes into wedges. Toss with 2 teaspoons oil and season with salt and pepper. Spread out in an even layer on a lined baking tray and roast for 20–25 minutes or until golden and crisp. While the chips are cooking, continue with step 2.
Peel and thinly slice onion into rounds. Heat 2 teaspoons oil in a frypan over medium heat. Add onion, soy sauce, sugar, and 40ml (2 tablespoons) water and cook, stirring, for 8–10 minutes or until softened and caramelised.
Juice lime. Place miso, aioli, sesame seeds and lime juice in a bowl and mix to combine.
Once the onion is cooked, remove from pan and set aside. Return pan to medium heat with remaining oil. Add patties, flattening with the back of a spatula, and cook for 4–5 minutes each side or until golden and cooked through. While patties are cooking, continue with step 5.
Thinly slice cabbage and place in a bowl with ½ the miso dressing. Season with a pinch of salt and toss to combine. Toast buns in a large frypan over medium high heat for 1 minute or until lightly toasted.
Divide miso sesame slaw between buns, top with patties and caramelised onion and drizzle with remaining miso dressing. Sprinkle chips with Japanese-Style Seven Spice to serve.