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This Taiwanese breakfast burger is inspired by the iconic Mei Er Mei breakfast shops found on nearly every street corner in Taiwan. A sweet, five-spice seasoned beef patty is layered with Canadian bacon, fried egg, crisp cucumbers, fresh tomatoes, and Kewpie mayo. It's equal parts savory, sweet, and deeply satisfying.
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Watch how to make this
What makes this dish special
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 it 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 that makes them because they sell out so quickly.
Disappointed at this realization, I have no choice but to make my own. By using my skills as a professional chef, I was able to recreate the special beef patty almost exactly as the ones sold on the streets of Taiwan. Pair the juicy patty with Canadian bacon, fried egg, cucumbers, tomatoes, kewpie mayo, and a soft bun, and you really can't go wrong.
Recipe
Taiwanese Breakfast Burger
Ingredients
Patties
- 1 pound ground beef
- ½ cup grated carrots
- ½ cup grated onion
- 1 ½ tablespoons soy sauce
- 2 teaspoons cornstarch
- ¼ teaspoon ground white pepper
- ¼ teaspoon Chinese 5-spice powder
- ½ cup white rice flour
- 1 tablespoon olive oil
Remaining ingredients
- 8 slices Canadian bacon
- 1 tablespoon olive oil
- 4 large eggs
- ¼ cup kewpie mayo
- ¼ cup ketchup
- 8 butter lettuce leaves
- 1 large tomato sliced
- ¼ cup thinly sliced cucumber
- 4 hamburger buns toasted
Instructions
- Make the patties. Combine ground beef with shredded carrots, grated onion, soy sauce, cornstarch, white pepper, and Chinese 5-spice powder in a large bowl. Mix until all the ingredients are fully incorporated. Shape patties into 4 equal patties and lay on a lined baking sheet. Transfer to the refridgerator and chill for 30 minutes.
- Add rice flour to a shallow bowl. Carefully coat patties in flour, shaking off excess.
- Heat oil in a nonstick skillet over medium-high heat. Add the patties to the pan and cook until browned, about 3-4 minutes. Flip over and cook on the other side until cooked and the juices run clear. Remove from heat and keep warm.
- In the same pan, add the Canadian bacon and cook until lightly browned, about 2 minutes. Remove from heat and set aside.
- Wipe pan clean with paper towel. Heat 1 tablespoon oil over medium-high heat. Crack eggs into the pan and fry until the desired degree of doneness. Remove from heat and set aside.
- Assemble burgers by spreading kewpie mayo and ketchup on both the top and bottom buns. Place lettuce on the bottom bun, followed by the tomatoes, cucumber, beef patty, bacon, and fried egg. Top with remaining bun and serve immediately.
Notes
Step-by-step instructions
Step 1: Prepare beef
When you read "Taiwanese burger," you're probably wondering, "What makes this so different than any other burger?" It's all about the seasonings.
Grated carrots and onions add moisture and a subtle sweetness that's characteristic of the patties you'd find at Taiwanese breakfast shops. Meanwhile, soy sauce and Chinese five-spice all help flavor the patties.
Combine the ground beef with all of the seasonings and grated vegetables in a large bowl. Mix until everything is fully incorporated, but try not to overwork the meat, or the patties will turn out dense and tough. The mixture will feel wetter and looser than a typical American burger patty, and that's exactly what you want.
Shape the mixture into four equal patties and refrigerate for at least 30 minutes. Chilling firms them up so they hold together in the pan.
In Taiwan, vendors often freeze their patties completely and cook them straight from frozen on a flat griddle, so don't worry if yours feel fragile at this stage.
Step 2: Prepare toppings
While the patties are chilling, make the toppings. Typically, Taiwanese breakfast burgers are topped with lettuce, tomato, and cucumbers.
Cucumbers in a burger might sound unusual if you've never had one Mei Er Mei style, but the cool crunch is a big part of what makes Taiwanese breakfast burgers so refreshing.
Tear or cut pieces of romaine lettuce to fit your buns and set everything aside.
For the condiments, set aside ketchup and Kewpie mayo (Japanese mayonnaise). Kewpie is tangier and slightly sweeter than American mayo, which complements the five-spice beef perfectly.
Recipe tip
If you can't find Kewpie at your local grocery store, you can make a close substitute by whisking together ¼ cup regular mayo with 1 teaspoon sugar, 1 teaspoon rice vinegar, and ½ teaspoon salt.
Step 3: Cook patties
Remove the patties from the refridgerator and dust both sides lightly with rice flour, shaking off the excess. The rice flour creates a thin, crispy crust that caramelizes beautifully as the patties cook. Be sure to use white rice flour and not brown rice flour or glutinous rice flour.
Heat oil in a nonstick skillet over medium-high heat. Once the pan is hot, add the patties and cook for about 3-4 minutes on the first side until deeply browned. Flip and cook for another 3-4 minutes until cooked through.
Don't press them down with a spatula, or you'll squeeze out all the moisture.
In the same pan, cook the Canadian bacon until lightly browned on both sides, then fry the eggs to your preferred doneness. Traditionally, the eggs are cooked all the way through, but a slightly runny yolk adds richness if that's your preference.
Step 4: Assemble burgers
To assemble, spread Kewpie mayo and ketchup on both halves of the bun. Layer a piece of lettuce on the bottom bun, followed by tomato slices, cucumber, the beef patty, a slice of Canadian bacon, and a fried egg.
The combination of the sweet, savory patty with cool vegetables, salty bacon, and rich egg is what makes this burger so craveable. If you can find soft Asian-style milk bread buns, use those for the most authentic experience.
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 that 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 are quite satisfied!
For more delicious breakfast sandwich ideas, check out this chicken sausage breakfast sandwich and crispy ham katsu croque madame!
Make-ahead and storage
- Make-ahead: You can make the patties the day before and chill them in the refridgerator until ready to cook.
- Store: Keep the components in separate containers in the refridgerator for up to 3 days. Assemble burgers right before serving.
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All images shot and styled by Christine Ma. Available for food photography, styling, and recipe development.
Chrissy B. says
I never had this before but I wanted to try it. The patty was so juicy and a little sweet, the carrots were nice. Would definitely make it again.
Christine Ma says
Yay I'm so glad you liked it!