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1
Bring the cheese to room temperature.
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2
If the cheese is cold, it won't melt when you cook the hamburgers.
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3
Enoki mushrooms absorb water when you wash them, so shake off excess water so that the patties don't become soggy.
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4
I don't wash them.
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5
Chop the onion and enoki into 1cm pieces.
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6
Blend in a food processor until paste-like.
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7
Transfer the mixture from step 3 into a bowl.
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8
Add all the other ingredients, except for the cheese.
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9
Knead well and the resulting mixture should be very soft.
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10
Divide the mixture into 4 portions.
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11
With your hands, add the cheese slice in the middle and cover it up, and shape into a patty.
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12
The patty will be very soft, so place it immediately in a nonstick pan.
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13
Fry over medium to high heat.
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14
They are very soft, so fry until a crust forms, and the shape is well set.
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15
Flip the patties over, and do the same with the other side.
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16
When both sides are well browned, flip them again and cover the pan with a lid.
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17
Cook the pan and reduce the heat to low while cooking.
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18
The hamburgers are done when they release clear juice when pierced with a skewer or toothpick.
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19
Cover with the lid again, and let it rest for a few minutes in residual heat.
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20
They're delicious as they are, but you could eat it with your favorite sauce.
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21
Here I served the hamburger with grated daikon radish and shiso dressing.
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22
I recommend this.
