Bring the cheese to room temperature. If the cheese is cold, it won't melt when you cook the hamburgers.
Enoki mushrooms absorb water when you wash them, so shake off excess water so that the patties don't become soggy. I don't wash them.
Chop the onion and enoki into 1cm pieces. Blend in a food processor until paste-like.
Transfer the mixture from step 3 into a bowl. Add all the other ingredients, except for the cheese. Knead well and the resulting mixture should be very soft.
Divide the mixture into 4 portions. With your hands, add the cheese slice in the middle and cover it up, and shape into a patty. The patty will be very soft, so place it immediately in a nonstick pan.
Fry over medium to high heat. They are very soft, so fry until a crust forms, and the shape is well set. Flip the patties over, and do the same with the other side.
When both sides are well browned, flip them again and cover the pan with a lid. Cook the pan and reduce the heat to low while cooking.
The hamburgers are done when they release clear juice when pierced with a skewer or toothpick. Cover with the lid again, and let it rest for a few minutes in residual heat.
They're delicious as they are, but you could eat it with your favorite sauce.
Here I served the hamburger with grated daikon radish and shiso dressing. I recommend this.
Story Behind this Recipe
My son always wants to eat big hamburger steaks... And I worry about my husband's health... I don't like things full of meat... So with a single stroke, everyone's considerations are met and settled.
If you wash the enoki, make sure to dry them thoroughly. The miso with bring out the flavours of the enoki, and help blend the flavour with the meat. Pulse the food processor for a nice smooth mixture. Let the hamburgers rest in residual heat. This'll allow the juices to settle in the hamburgers.