Miso cheeseburgers

Miso cheeseburgers

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  • 4
  • Easy
  • 15 minutes
  • 25 minutes
  • Woolworths Fairview Roaming Goat Red Blend


  • 250 g pork mince
  • 250 g lean beef mince
  • 1 T breadcrumbs
  • 1 free-range egg yolk
  • sea salt and freshly ground black pepper, to taste
  • 1 T canola oil
  • 8 slices Gouda
  • 4 Woolworths white hamburger roll, toasted
  • mayonnaise, for serving
  • tomato sauce, for serving
  • sriracha sauce, for serving
  • Woolworths frozen root vegetable chips, cooked, for serving
  • For the burger sauce:
  • 3 T Woolworths French-style mayonnaise
  • 1 T mustard
  • 1 T tomato sauce
  • 3 gherkins, roughly chopped
  • salt, to taste
  • For the spicy miso cheese sauce:
  • 1 T flour
  • 1 T butter
  • 1½ T Woolworths miso paste
  • 2 cups milk, heated
  • 1 T sriracha sauce
  • 50 g Gouda, grated
  • sea salt and freshly ground black pepper, to taste

Cooking Instructions

1. To make the burger patties, mix the pork mince, beef mince, breadcrumbs, egg yolk and seasoning in a large bowl. Divide into 8 equal portions, then roll into balls. Chill while you prepare the remaining components.

2. To make the burger sauce, combine all the ingredients, season and chill until required.

3. To make the cheese sauce, whisk together the flour and butter in a small saucepan over a medium heat. Add the miso, then slowly add the milk while whisking. Cook for a few minutes, then reduce the heat and add the sriracha sauce and Gouda. Whisk until the cheese has melted, season and set aside until the burgers are cooked.

4. To cook the patties, heat the canola oil in a large pan over a high heat. Place 4 patties in the pan and smash using a heavy metal spatula to create a flattened meatball. Cook for 2 minutes on each side, then add a slice of Gouda to each patty. Rest for 1 minute before serving. Repeat with the remaining patties.

5. To serve, start with the bottom half of the bun. Add some burger sauce, two patties, cheese sauce, mayonnaise, sriracha and tomato sauce, then top with the top of the bun. Serve with the root vegetable fries.

Find more burger recipes here. 

Photographs: Myburgh Du Plessis
Food assistant: Irinja Bekker

Bianca Strydom Recipe by: Bianca Strydom
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Prue Leith-trained chef Bianca Strydom cut her teeth working in some of the country's top fine dining restaurants – including former Eat Out number one restaurants The Restaurant at Waterkloof and La Colombe – before joining TASTE in 2018. Her favourite recipes to develop? Boujee breakfast recipes. Follow her on Instagram @biancast__.

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