4 Provenance wagyu burgers
4 brioche buns
300g white cabbage
2 tbsp ketchup
2 tbsp Gochujang
2 tbsp Oyster sauce
1 tbsp Worcestershire sauce
1 tbsp brown sugar
Start by making the tonkatsu sauce, add the ketchup, Gochujang, oyster sauce, Worcestershire sauce and brown sugar to a bowl and whisk together.
Reserve a small amount back to brush on the cooked burgers. Add the mayonnaise to the rest of the mixture and mix.
Finely shred the cabbage and salt for 10 mins, rinse and leave to drain for a few minutes.
Mix the cabbage through the mayo mixture and leave in the fridge.
Cook your burgers either in a hot pan or skillet or on the bbq for 3-4 mins either side.
For the last minute, brush the burgers on both sides with the reserved tonkatsu sauce and caramelise.
Build the burgers by toasting the buns, add the patty onto the bun, place a big dollop of the cabbage mayo on top and finish with the top bun.