A beautiful thing happens when two culinary superpowers collide. When the savory bliss of miso goes head-to-head with the creamy indulgence of mayonnaise, magic happens. Magic, my friends, that merits repeat dips from some crispy oven fries.
While I can hardly lay claim to the invention of miso mayo, singing its high praises has become a 2014 passion. I hear too many people talk about how they don’t like mayonnaise (including the guinea pig dinner guests I fed this meal to), and it’s totally understandable. We’ve all had a bad moment with mayo: Goopy potato salads or the oft-feared blob that effectively submerges a deli sandwich can both tarnish the condiment’s reputation. And don’t even get me started on that boot-stuck-in-the-mud squishing sound of a picnic macaroni salad being stirred.
But even the darkest of nights one day see the dawn. Put down your torch and pitchfork — this is a new day for mayonnaise. Whisking in a generous spoonful of miso is transformative to a condiment that my Dutch in-laws manage to put on everything (trust me, I’ve had a lot of mayo since marrying into this family). It takes on a salty-sweet depth that will change your outlook on mayo forevermore.
Ginger Pork Patties with Miso Mayo + Oven Fries
Total Time: 30 minutes
Prep: 5 minutes
Cook: 25 minutes
Yield: 4 servings
For the oven fries:
1 1/2 pounds baby red and yellow potatoes, quartered
2 tablespoons vegetable or canola oil
Salt and ground black pepper
For the patties:
1 tablespoon vegetable or canola oil
1 pound ground pork
1-inch knob ginger, peeled and grated
1 scallion, finely chopped
1 clove garlic, finely chopped or grated
1 teaspoon Sriracha
1 teaspoon soy sauce
Salt and ground black pepper
2 tablespoons miso
1 cup mayo
4 brioche rolls, split and toasted
Sliced seedless cucumber, for serving
Preheat oven to 425 degrees F. On a rimmed baking sheet toss the potatoes with the oil and some salt and pepper. Roast the potatoes, tossing occasionally, until golden brown and crispy, about 25 minutes.
While the potatoes are roasting, prepare the patties. Place a saute pan over medium-high heat with the oil. In a mixing bowl combine pork, ginger, scallion, garlic, Sriracha, soy sauce, and some salt and pepper. Divide the mixture into four patties. Cook the patties, turning once, until golden brown and cooked through, 3 to 4 minutes per side.
In a mixing bowl, whisk together the miso and mayonnaise until smooth. Reserve.
To serve, spread some miso mayo on the toasted brioche rolls and top each with a cooked pork patty and a few slices of cucumber. Serve with roasted potatoes and an extra dollop of miso mayonnaise for dipping.
Patrick W. Decker’s life revolves around food. Always has, probably always will. As a graduate of The Culinary Institute of America and past member of the culinary teams for Food Network stars Rachael Ray, Sandra Lee, Marc Forgione and Bobby Deen, he now works on digital production for FoodNetwork.com, CookingChannelTV.com and Food.com in NYC by day and develops recipes at his home in New York’s Hudson Valley by night. You can see what he’s up to by following him on Twitter & Instagram at @patrickwdecker or visiting his website at patrickwdecker.com.