We Tried To Re-Create The Viral Japanese Cheeseburger

Ingredients

• 4 tablespoons Unsalted Butter (for the roux; cut into cubes)
• 2 tablespoons All-Purpose Flour (for the roux)
• 1 cup Evaporated Milk (adds richness and viscosity to the cheese sauce)
• 1 cup White Cheddar Cheese (shredded; primary cheese for sauce)
• 0.5 cup Mozzarella Cheese (shredded; adds stretchiness)
• 2 tablespoons Parmesan Cheese (freshly grated; boosts umami)
• 1 teaspoon Salt (season cheese sauce at the end)
• 1 teaspoon Dijon Mustard (optional; adds subtle tang)
• 4 ounces Ground Beef (80/20) (pre‑formed burger meat; will be broken into 2‑oz patties)
• 0.5 teaspoon Ground Black Pepper (season patties)
• 2 pieces Brioche Buns (soft, slightly sweet; toasted cut side down)
• 2 tablespoons Mayonnaise (base for yum‑yum sauce)
• 1 teaspoon Tomato Paste (adds depth to yum‑yum sauce)
• 1 teaspoon Rice Vinegar (provides acidity)
• 1 clove Garlic (minced; flavor for yum‑yum sauce)
• 1 teaspoon Paprika (smoky note for yum‑yum sauce)
• 1 tablespoon Butter (melted; enriches yum‑yum sauce)
• 1 teaspoon Sugar (balances acidity in yum‑yum sauce)
• 2 tablespoons Crispy Fried Onions (optional garnish for crunch)

Instructions

1. Gather Ingredients & Equipment

   Measure out all ingredients, set out the skillet, pot, whisk, grater, bowls and spatula.

   Time: PT5M

2. Make the Roux

   Melt 4 Tbsp butter in the saucepot over medium heat, sprinkle 2 Tbsp flour, whisk constantly for about 2 minutes until the mixture is bubbly but the butter and flour remain distinct.

   Time: PT4M

   Temperature: Medium heat

3. Add Evaporated Milk

   Gradually whisk in 1 cup evaporated milk, continue stirring until the mixture thickens and is smooth, about 3 minutes.

   Time: PT4M

   Temperature: Medium heat

4. Incorporate Cheeses

   Stir in 1 cup shredded white cheddar, ½ cup shredded mozzarella, and 2 Tbsp grated parmesan. Melt until fully combined, then season with 1 tsp salt and 1 tsp Dijon mustard if using.

   Time: PT5M

   Temperature: Medium heat

5. Keep Sauce Warm

   Turn off the heat, cover the pot and set aside. The sauce will stay warm for the next 10‑15 minutes.

   Time: PT1M

6. Form & Season Patties

   Break the 4 oz ground beef into two equal pieces, shape each into a 2 oz thin patty, and season both sides with salt and ½ tsp black pepper.

   Time: PT5M

7. Preheat Skillet

   Place the cast‑iron skillet on high heat and let it become very hot, about 3 minutes.

   Time: PT3M

   Temperature: High heat

8. Toast Buns

   Cut the brioche buns in half and toast the cut sides, butter‑side down, in the skillet for 1‑2 minutes until golden.

   Time: PT2M

   Temperature: Medium‑high heat

9. Smash & Cook Burgers

   Place a patty in the hot skillet, immediately press down with a spatula to flatten (about ½ inch thick). Cook 2 minutes, flip, spoon a generous amount of the cheese sauce over the patty, and cook another 1 minute until edges are crispy and cheese is melted. Repeat for the remaining two patties.

   Time: PT15M

   Temperature: High heat

10. Prepare Yum‑Yum Sauce

    In a small mixing bowl combine 2 Tbsp mayonnaise, 1 tsp tomato paste, 1 tsp rice vinegar, 1 minced garlic clove, 1 tsp paprika, 1 Tbsp melted butter and 1 tsp sugar. Stir until smooth.

    Time: PT3M

11. Assemble the Burger

    Spread a thin layer of yum‑yum sauce on the bottom bun, stack the three cheese‑smothered patties, add optional crispy onions, then top with the bun crown.

    Time: PT3M

12. Serve

    Plate the Touchdown Cheeseburger, drizzle any remaining cheese sauce around the plate, and enjoy while hot.

    Time: PT1M

Nutrition Facts

Calories

900

Protein

45 g

Carbohydrates

50 g

Fat

55 g

Fiber

2 g