Alligator Katsu Burgers

Sarah Mickey All Recipes, Alligator Recipes, Burger Recipes

Alligator Katsu Burgers with Shokupan, Tonkatsu Mayo, Pickled Cabbage & Caramelized Onion

Makes 4 Servings

Alligator burgers are ground from the leg & body meat, so they have a pretty potent mackerel-esque flavor. We’ve balanced it here with a spicy-tangy katsu-sauce and pickled cabbage. A crispy coating of fried panko breadcrumbs adds satisfying crunch, evoking Japanese fried fish dishes.

  • Pickled Cabbage:
  • 4 cups Shredded Purple Cabbage
  • 1 tbsp Kosher Salt
  • Seasoned Rice Wine Vinegar
  • Alligator Katsu Patties:
  • 4 Alligator Burgers
  • All Purpose Flour
  • 3 Eggs, beaten
  • Panko Bread Crumbs
  • Salt
  • 3 cups Canola Oil
  • Katsu Mayo:
  • ½ cup Mayonnaise (we used Best Foods)
  • ½ cup Tonkatsu Sauce (we used Bulldog brand)
  • 1 ½ tsp Shitchimi Togarashi (store bought or make your own)
  • ¼ cup finely shredded Green Cabbage
  • Caramelized Onions
  • 8 Slices Japanese-Style Sandwich Bread (shokupan) (could substitute burger buns or white bread)



Massage the salt into the shredded purple cabbage. Put it in a colander over a bowl, with a weighted plate pushing down on the cabbage within the colander. Let it sit for 30 minutes to draw out the cabbage’s moisture.

Rinse the cabbage & put it in a bowl. Pour rice wine vinegar over the cabbage to cover, and let sit until you’re ready to serve the burgers.

Dry all surface moisture off of the burger patties.

Put the flour (seasoned with some salt), eggs, and panko in separate bowls.

Dip each burger in the flour, then the egg, then the panko.

Heat the canola oil in a pot to 350°F.

Gently lower in the burger patties (we used a spider, but a slotted spoon or metal spatula would work too) & fry them until the panko is golden brown & the patties reach an internal temperature of 155°F.

Remove the patties from the oil to a plate covered with paper towels to drain off the oil.

Mix together the katsu mayonnaise ingredients. Remove the cabbage from the vinegar.

Toast one side of each of the shocopan slices on the grill, in a toaster oven, or in a buttered pan, so they’ll be moisture resistant on the inside, but soft on the outside.

Serve the katsu burgers on the bread with katsu mayo, cabbage, caramelized onions & the pickled cabbage.
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Alligator Recipes
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