Beef and Reef Burger


Jordan Brogan

by Jordan Brogan

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Japanese Inspired Beef Burger

For me, I love furikake, for those who have not had it it’s what I call a Japanese dukkha, I pretty much put it on everything. The one I use consists of golden sesame, black sesame, freeze dried ume plum, soy sauce flakes and seaweed. I like to whisk and egg, lightly brush my burger buns with in then sprinkle with a little furikake, place in the oven for 3 minutes then leave to cool. Otherwise, take your burger buns and cut in half, lightly toast the cut sides in the pan you cooked your burgers in, but your cooked burger patty on the bottom, top with slaw and finish with crispy shallots for an extra crunch. Top with your bun and enjoy.



Beef Patty

  • 500g beef mince
  • 1 whole egg
  • 70g breadcrumbs
  • 5g Sea salt
  • Freshly ground black pepper
  • 2 cloves garlic, crushed
  • 1 tsp Worcestershire sauce
  • 1 tsp mixed dried herbs

Spanner Crab Slaw

  • 200g cooked spanner crab meat
  • 1 carrot, grated
  • 1 lime
  • 150g cabbage, finely shredded
  • Small handful of fresh parsley leaves, roughly chopped
  • 60g mayonnaise
  • 10g furikake


  • 4 x burger buns
  • 4 x burger patties
  • 400g spanner crab slaw
  • 40g crispy shallots
  • 8g furikake – optional
  • 1 whole egg – optional



Beef Patty

Step 1

Combine egg, breadcrumbs, sea salt, pepper, garlic, herbs and Worcestershire sauce in a large mixing bowl, add mince and combine with hands.

Step 2

Divide mix into 4 and shape your patties, leave them to set for about 30 mins and then place them in a hot frying pan, add a little olive oil to the pan and place patties gently inside.

Step 3

Cook for 2-3 minutes on each side and finish in the oven if you like them more well done. Make sure you keep the pan to toast your burger buns in and collect all the flavour.


You will get 4 x 160g patties from the mix so its up to you if you want to just make four or like me with a 4 year old, I’d make 4 x 120g patties for the adults and 2 x 80g patties for the kids. The patties can be frozen if you do not use them all that day, just make sure you probably thaw them if you do freeze them.


Spanner Crab Slaw

Step 1

Pick through your crab meat just to make sure there is no shell left inside, combine everything except the lime in a mixing bowl, zest the whole lime inside, making sure you just get the skin and not the pith, then half the lime and squeeze the juice inside.

Step 2

Mix all together, then taste


Assemble the burger together!



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