1. For the Teriyaki Sauce, in a small saucepan over medium-high heat, combine the Mizkan Mirin, honey, and soy sauce. Reduce until thick and syrupy.
2. Preheat grill. Preheat fryer to 350°F.
3. For the Burger, in a medium sauté pan over high heat, add the oil and sauté the mushrooms and garlic until tender and lightly browned, about 5 minutes. Cool completely. In a large bowl, combine the ground beef with the sautéed mushrooms and 6 Tbsp. of the Teriyaki Sauce. Mix well and form into six 5 oz. patties. Cook to medium with a crispy outside and pink center, about 5 minutes per side. Brush with Teriyaki Sauce while grilling.
4. Meanwhile, add 1 inch of oil to a Dutch oven. Dip the onion slices in the tempura batter and deep fry until crispy, about 3 minutes. Place on a paper towel to absorb oil.
5. In a large sauté pan over high heat, add the oil and sauté the kale until wilted, about 4 minutes. Season with ½ tsp. of salt. Keep in pan to reserve.
6. Meanwhile, in a small bowl, combine the mayonnaise and Sriracha and mix well.
7. Toast buns and then, to build each burger, spread 2 Tbsp. of Sriracha mayo on each brioche bun. Place a burger inside each bun and top with sautéed kale and fried onion.

Note: Serve with 1 cup of taro root chips.

YIELD
6 burgers