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1
Prepare a medium fire in a charcoal grill with a cover, or preheat a gas grill to medium.
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2
For the glaze:.
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3
Mix the mirin, sake, and soy sauce in a small, heavy fire-proof saucepan.
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4
Place the pan on the grill rack, bring the mixture to a simmer, and cook until reduced to a slightly thicker consistency, 15 to 20 minutes.
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5
Set the glaze aside (it will thicken slightly as it cools).
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6
For the mayonnaise:.
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7
To make the mayonnaise, mix all of the ingredients in a small bowl.
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8
Cover and refrigerate until serving.
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9
For the spinach:.
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10
Mix the sesame dressing and ponzu sauce in a small bowl.
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11
Place the spinach in a large bowl and toss lightly with the dressing.
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12
Cover and refrigerate until serving.
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13
For the patties:.
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14
Mix the mirin, sake, and soy sauce in a small bowl.
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15
Stir in the miso and blend evenly.
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16
Spread the chuck out in a large, shallow pan.
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17
Distribute the miso mixture over the meat and sprinkle evenly with the green onion, ginger, garlic, pepper, and salt.
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18
Handling the meat as little as possible to avoid compacting it, mix well.
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19
Divide the mixture into 6 equal portions and, with cupped hands, toss 1 portion of the meat back and forth from hand to hand to form a loose ball.
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20
Pat the meat portion lightly on a flat surface to form a patty to fit the buns.
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21
Press the center of the patty down with your fingertips to create a slight indention in the center of the patty.
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22
Repeat with the remaining meat portions.
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23
When the grill is ready, brush the grill rack with vegetable oil.
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24
Place the patties on the rack and baste each patty with the glaze.
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25
Cover and cook until browned on the bottom, 3 to 4 minutes, basting each patty again with the glaze.
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26
Turn the patties and brush the cooked side with the glaze.
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27
Cook, brushing frequently with the glaze, until done to preference, 4 to 5 minutes longer for medium.
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28
During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.
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29
To assemble the burgers, place an equal portion of the spinach on each bun bottom and top with a patty.
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30
Spread the mayonnaise over the cut sides of the bun tops.
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31
Add the bun tops and serve.
