Recipe: Lotus Cheeseburger by Dan Hong »

From the cookbook Mr Hong by Dan Hong

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Chef Dan Hong, author of

Chef Dan Hong, author of "Mr Hong"

Lotus Cheeseburger - from Dan Hong's
Mr Hong by Dan Hong (Murdoch Books)

As Executive Chef of four Merivale restaurants, Dan Hong has captured the attention of Sydney’s foodies and cemented his reputation as one of Sydney’s fastest rising culinary talents.

In 2013, Dan launched PapiChulo, a fun and fresh smokehouse and grill located on Manly Wharf. Working closely with Head Chefs Patrick Friesen and Christopher Hogarth, he has developed a menu bursting with fantastic ingredients, simple presentation and big flavours. This is one of their recipes.

Dan writes:

To make this recipe properly, you will need a mincer attachment for your food processor. If you don’t have one, you can ask your butcher to help you out.

The recipe is for 5 burgers. It may make more patties than you need; you can always freeze any left over for later.


Lotus Cheeseburger

Serves 5



  • 400 g (14 oz) grain-fed beef brisket, top layer of fat removed
  • 400 g (14 oz) grain-fed beef chuck, excess fat removed
  • 200 g (7 oz) dry-aged beef fat


  • 50 g (1¾ oz) unsalted butter
  • 3 large white onions, thinly sliced
  • 1 tablespoon brown miso


  • 1 tablespoon vegetable oil
  • 5 slices of American-style processed cheddar cheese
  • 10 smoked bacon slices, about 10 cm (4 inches) in length
  • 5 soft sesame seed hamburger buns, 13 cm (5 inches) in diameter
  • Japanese mayonnaise (Kenko brand)
  • 3 large gherkins (pickles), sliced on a mandolin to 2 mm (1⁄16 inch) thick
  • Heinz Tomato Ketchup


For the patties, slice the brisket and beef chuck into nice long pieces that will fit inside the mincer. Transfer the slices to a bowl and put in the freezer for about 1 hour, or until the meat has just started to firm up. This will prevent the meat and fat from getting too hot and melting when going through the mincer. Carefully feed the meat through the mincer, making sure to alternate pieces of brisket, chuck and fat.

Put the mix in the fridge to firm up again for 1 hour.

Moisten your hands with a little vegetable oil, divide the mixture into about 5 x 140 g (5 oz) patties and flatten them out evenly between your hands. Make sure each patty is about 5 mm (¼ inch) wider than the diameter of the bun because they shrink when cooked.

For the caramelised onions, melt the butter in a shallow saucepan over a medium heat, then add the onions and a pinch of salt. Cook over a medium heat, stirring continuously until the onions have softened and cooked down to a dark brown colour.

Add the miso paste and gently stir it through until well combined. Transfer to a container and keep warm.

Preheat a chargrill/grill plate to high for the bacon. Preheat the oven to 180°C (350°F/Gas 4). Meanwhile, to prepare the hamburger buns, place a bamboo steamer on top of a saucepan of simmering water over a medium–low heat.

To cook the patties, add a little oil to a large frying pan over a high heat. When the oil starts to smoke, season the patties on both sides with a little salt and place gently in the pan. Fry for about 2 minutes on one side and then flip. Cook the second side for 30 seconds. The patty should develop a nice brown crust.

Top each patty with two slices of cheese, cover the pan with a lid and leave for 1 minute on the heat, which will melt the cheese.

While the patties are steaming, grill the bacon on both sides until nicely charred, but not crispy. Soften the hamburger buns in the bamboo steamer for about 30 seconds.

To assemble the burgers, put a tablespoon of Japanese mayonnaise on the bottom half of a bun, smoothing it out evenly with the back of a spoon so it covers the entire base. Spread with an even layer of caramelised onions, then add a cooked patty, cheese side up.

To serve

Arrange two slices of bacon side by side on top of the cheese, then place the gherkin slices on top in a single layer that covers all areas of the patty.

Finally, top the patty with ketchup, starting from the middle and moving in a spiral direction working towards the outside. Finish by putting the bun top on top. That’s it.



Read more about Chef Dan Hong here »

Why do we love his cookbook Mr Hong? Find out, and where to buy online here »


  • Sydney (NSW)

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October 21st, 2014
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