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1
Prepare 2 small saucepans over low heat.
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2
To the first, add the mirin and 3 teaspoons of ginger and simmer until the mixture is about 3/4 reduced and is a dark caramel color.
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3
To the second, add the chicken stock and reduce by about 1/2.
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4
Slowly pour the mirin mixture into the chicken stock and bring to a simmer.
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5
Add the soy sauce and pineapple juice and reduce again by 1/4.
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6
Let the mixture cool.
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7
In a large mixing bowl, combine the ground beef, ginger, garlic, salt and pepper.
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8
When well mixed, form the beef into four 6-ounce patties.
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9
Brush all sides of the burgers with the teriyaki sauce and place in either a hot grill or 450 degree oven.
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10
Continue brushing with the teriyaki as the burger cooks until the desired doneness is achieved.
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11
Using a food processor, combine the garlic, anchovies, pepper, and hot pepper sauce.
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12
Blend in the rice vinegar, and egg yolk.
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13
With the processor running, slowly drizzle The oils until a consistency of thin mayonnaise is reached.
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14
Refrigerate until ready for use.
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15
*RAW EGG WARNING
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16
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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17
To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
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18
Using a mandoline, cut the potatoes into match-sized sticks.
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19
Fill a fryer or medium heavy pot one-third full with the oil and heat over high heat to 350 degrees.
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20
Add the potatoes to the oil and fry until golden brown, about 5 to 6 minutes.
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21
Drain on paper towels and sprinkle with the salt.
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22
Plating: Cut the bread into 8 slices and toast on a grill or under a broiler.
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23
Top one side of the bread with the lettuce and tomato and place the burger on top.
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24
Place a mound of the salad next to the burger and arrange a handful of the potatoes on top of the salad.
