The burgers get seasoned and dipped in egg before getting coated in the breading, then shallow-fry in hot oil. Because of that oil, the patties cook much faster than typical burgers, so expect them to keep cooking for a few minutes after you remove them from the pan. To lighten the dish up, do like Thielen and make a Japanese-inspired Swiss chard salad with leaves pounded in a mortar dressed with a sesame dipping sauce. Serve it all with a modified tonkatsu sauce made with browned butter, ketchup, ginger, and sake. No bun required.