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 restaurant, 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.
**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.
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!Traditional burgers that I’ve had usually cook the fried eggs until the yolks are completely done. I love runny eggs so I tend to cook the eggs over easy.
I’ve had my share of Taiwanese breakfast burgers and I have to say that this recipe is pretty darn close! The meat is slightly sweet just as it should be and the size of the patty is consistent to those sold in the bakeries. Taiwanese burgers tend to have thinner patties unlike American burgers. The only difference is the bread. Unfortunately, I couldn’t find a sesame bun that is as soft as other bakeries’ and had to make do with the generic bread. Other than that, I would have to say that my mouth and my stomach is quite satisfied!
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