Crispy Burger Katsu with Cabbage Slaw
Chef RV Manabat (adapted by JojoM)
Juicy beef burger patties breaded katsu-style, fried until crispy and served with tangy cabbage salad, sesame rice, and a sweet katsu sauce.
Crispy Burger Katsu with Cabbage Slaw
Bring the magic of Japanese katsu to your dinner table with a clever twist—using juicy burger patties! This crispy burger katsu is breaded and fried to perfection, paired with a tangy cabbage salad and warm sesame rice. Serve it up with a homemade katsu sauce and you've got a satisfying meal that’s both comforting and fun.
🍔 What Makes This Dish Special?
Instead of forming traditional Japanese pork katsu, we’re using seasoned beef burger patties as the base. The high fat content in the beef keeps them moist, while the crispy breadcrumb coating delivers that classic katsu crunch. Combined with slaw and rice, it’s an all-in-one meal that’s easy to prepare and great for bento lunches too.
🧂 Ingredients Breakdown
Burger Patties
A mix of ground beef, onions, seasoning, and a touch of evaporated milk keeps the burgers juicy and flavourful. Worcestershire sauce and black pepper add depth, while breadcrumbs help bind everything together.
Breading Station
Standard three-step coating: flour, egg wash, and breadcrumbs. The key here is to chill the patties beforehand so they don’t fall apart during the breading process.
Katsu Sauce
A quick mix of ketchup, oyster sauce, sugar, and sesame oil creates a rich and sweet-savory glaze that’s perfect with the crispy patties.
Cabbage Slaw & Rice
The shredded cabbage is tossed in a simple mayo-vinegar dressing and topped with sesame seeds—an ideal contrast to the rich katsu. Pair with warm Japanese short-grain rice for that classic comfort.
🔪 Instructions at a Glance
1. Make the Patties
Mix all patty ingredients, form into 6 portions, shape into burgers, and chill them to firm up.
2. Bread the Patties
Use the flour → egg → breadcrumbs method. Chill or freeze for future use.
3. Fry to Golden Perfection
Shallow or deep-fry until the coating is crispy and golden brown. Drain on a wire rack.
4. Make the Sauce
Whisk together all sauce ingredients. Taste and tweak the seasoning if needed.
5. Toss the Salad
Dress the shredded cabbage with the creamy dressing. Sprinkle sesame seeds on top.
6. Assemble & Serve
Plate up the rice, slaw, and burger katsu. Drizzle generously with katsu sauce. Serve immediately.
🍱 Tips & Tricks
- Use fatty beef – This keeps the patties moist and juicy.
- Work clean – Keep one hand for dry and one for wet ingredients when breading.
- Batch fry & freeze – Breaded patties freeze well; fry straight from frozen at lower heat.
- Balance the meal – The crisp slaw cuts through the richness of the fried patties.
📸 Inspired Presentation
Serve each portion in a shallow bowl or bento box: a scoop of sesame rice, a neat pile of slaw, and one sliced burger katsu drizzled with sauce. Top with extra sesame seeds or a sprinkle of spring onions for colour.
💬 What Others Say
“Did this for packed lunch and the patties stayed juicy even after reheating in the microwave. Kids approved!” — Lara
“Love the idea of turning burgers into katsu. Next time I’ll add a bit of chilli to the sauce for extra kick.” — Marco
“Made a batch and froze half like suggested. Fried straight from the freezer and they were still crispy outside, soft inside.” — Hannah
“Reminds me of Japanese katsu sets but easier to cook at home. The cabbage salad balances the rich sauce perfectly.” — Kenji
🧮 Nutrition (Per Serving)
Calories: 780 | Fat: 40g | Saturated Fat: 14g
Cholesterol: 190mg | Sodium: 1400mg
Carbs: 60g | Fiber: 3g | Sugar: 14g
Protein: 38g
Craving a weeknight dinner that’s both fun and filling? This Crispy Burger Katsu delivers on all fronts—crispy, juicy, saucy, and satisfying.
Crispy Burger Katsu with Cabbage Slaw
Chef RV Manabat (adapted by JojoM)Juicy beef burger patties breaded katsu-style, fried until crispy and served with tangy cabbage salad, sesame rice, and a sweet katsu sauce.
Chef's Tips
Use beef with 20–30% fat for the juiciest burger katsu.
Chill the formed patties for 20–30 minutes so they hold their shape while breading.
Keep one hand for dry ingredients and one for wet when breading to avoid clumpy fingers.
Fry in moderately hot oil so the crust turns golden while the centre cooks through.
Breaded patties can be frozen on a tray, then stored in bags and fried from frozen over slightly lower heat.
Tools Used
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Ingredients
Burger patties
Breading station
Katsu sauce
Cabbage salad and rice
Instructions
Make the burger patties
- 1
In a large bowl combine the ground beef, chopped onion, breadcrumbs, evaporated milk, black pepper, salt, Worcestershire sauce, and eggs.
- 2
Mix gently with clean hands or a spoon until everything is evenly distributed but not overworked.
- 3
Divide the mixture into 6 equal portions and shape into flat burger patties slightly wider than your intended serving size.
- 4
Place the patties on a tray, cover, and chill in the fridge for at least 20 minutes to firm up.
Bread the patties
- 1
Prepare three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
- 2
Dust each chilled patty lightly in flour, shaking off any excess.
- 3
Dip into the beaten egg, coating completely and letting any excess drip back into the dish.
- 4
Press the patty into the breadcrumbs, turning so it is evenly covered and gently pressing so the crumbs stick well.
- 5
Return the breaded patties to the tray. At this stage they can be chilled or frozen for later cooking.
Fry the burger katsu
- 1
Pour enough oil into a large frying pan or deep pot to come at least halfway up the patties and heat over medium to medium-high heat.
- 2
When a few breadcrumbs sizzle and brown gently, carefully lower in the patties without overcrowding the pan.
- 3
Fry, turning once, for about 4–5 minutes per side or until deep golden brown and cooked through to the centre.
- 4
Transfer to a wire rack or paper towels to drain while you cook the remaining patties.
Make the katsu sauce
- 1
In a small saucepan or bowl, combine the tomato ketchup and oyster sauce.
- 2
Stir in the brown sugar until dissolved, then add the sesame oil.
- 3
Taste and adjust the sweetness or savouriness to your liking; warm gently on low heat if you prefer a hot sauce.
Prepare cabbage salad and rice
- 1
Place the shredded cabbage in a bowl.
- 2
In a separate small bowl whisk together the mayonnaise and vinegar to make a simple creamy dressing.
- 3
Pour the dressing over the cabbage and toss until lightly coated.
- 4
Sprinkle over the toasted white and black sesame seeds just before serving.
- 5
Scoop warm cooked Japanese rice into serving bowls or plates.
Serve the burger katsu
- 1
Arrange a mound of rice and a pile of dressed cabbage salad on each plate.
- 2
Slice the burger katsu if desired and place on top of the rice or alongside.
- 3
Spoon over plenty of katsu sauce, adding extra on the side for dipping.
- 4
Serve immediately while the patties are crisp and the rice is hot.
Comments & Reviews
Kenji
11/13/2025
Reminds me of Japanese katsu sets but easier to cook at home. The cabbage salad balances the rich sauce perfectly.
Hannah
11/13/2025
Made a batch and froze half like suggested. Fried straight from the freezer and they were still crispy outside, soft inside.
Marco
11/13/2025
Love the idea of turning burgers into katsu. Next time I’ll add a bit of chilli to the sauce for extra kick.
Lara
11/13/2025
Did this for packed lunch and the patties stayed juicy even after reheating in the microwave. Kids approved!
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Nutrition Facts
Serving Size: 1 burger katsu with rice and cabbage salad
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
