In a large bowl, combine the minced beef, diced capsicum, soy sauce, and pepper. Add the beaten egg and flour, then mix until just combined — do not overwork the mixture or the patties will be tough.

Divide the mixture into 3 equal portions (about 130g each). Shape into patties roughly 2cm (¾-inch) thick. Press a shallow dimple into the centre of each patty to prevent doming during cooking.

Heat a non-stick skillet over medium-high heat with a thin film of oil. Cook the patties for 5 minutes per side until deeply browned and the internal temperature reaches 160°F / 71°C. Rest for 2 minutes before serving.

Heat a medium saucepan over medium heat and add 2 tablespoons of olive oil.

Add the onion wedges and sauté for 3–4 minutes until softened and lightly translucent.

Add in the carrot and cook for 3 minutes.

Pour in the water, add the potato cubes, and bring to a boil. Reduce heat to medium-low, cover, and simmer for 10–12 minutes until the potatoes are fork-tender.

Turn off the heat. Break the curry roux blocks into the pot and stir until fully dissolved. Return to low heat and simmer for 3–5 minutes, stirring frequently, until the curry thickens to a glossy, coating consistency.

Thinly slice the Japanese cucumber and arrange alongside the burger and curry as a fresh garnish.

On the dinner plate, serve the desired portion of rice. Place the prepared beef patties alongside and ladle the curry over or beside them. Add any additional toppings you like — a fried egg, pickled ginger, or a drizzle of Kewpie mayo all work well here. Serve hot.