Preparation: 15 minutes
Cooking: 8 minutes, plus resting
600g minced beef
2 tbsp white miso paste*
2 spring onions, finely sliced
1 tsp wasabi paste
¼ cup mayonnaise
2 Lebanese cucumbers
1 teaspoon toasted sesame seeds
2 tsp rice wine vinegar
½ tsp sesame oil
*white miso paste is a Japanese fermented soya bean paste, available from Asian grocery stores and supermarkets.
Mix the beef, miso paste and spring onions together and form into 4 patties.
Mix the wasabi paste and mayonnaise together and set aside.
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.
Preheat a ridged chargrill or barbecue 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.
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.