The other day I woke up with a strong craving for a Taiwanese breakfast burger. I used to order this burger all the time in Taiwan but there is nowhere to buy there in Los Angeles. 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 no choice but to make my own. With a sweet beef patty, Canadian bacon, fried egg, cucumbers, tomatoes, Japanese mayo, and a soft 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. Grated carrots and onions, soy sauce, and Chinese five-spice all help flavor the patties.
Chilling the patties helps them keep their shape since the mixture is pretty loose. In Taiwan, you can see vendors pull out the patty straight from the freezer straight onto the grill.
Right before cooking, dust the patties with rice flour to help caramelize the patties when cooking.
While the patties are chilling, make the toppings. Typically, Taiwanese breakfast burgers are topped with lettuce, tomato, and cucumbers. It may seem odd to have cucumbers in a burger but somehow, it works!
For the condiments, we are going to use ketchup and Japanese mayo aka Kewpie. If you can’t find kewpie, make it at home by combining 1/4 cup mayo with 1 tsp sugar, 1 tsp rice vinegar, and 1/2 tsp salt.
Cook the patties, pan-fry the Canadian bacon and fry up the eggs. Normally the eggs are cooked all the way but I like mine a little runny. Do what you like, it’s your burger! Assemble the burger, inhale, and take a big bite out of that bad boy.
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. 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!
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.