Ahoy! I’m not sure where that came from; it doesn’t have anything to do with anything. Any who…as I promised yesterday The Most Amazing Asian Burger is here!!! I actually made these burgers a few weeks ago, but the timing wasn’t right to post them.
Did you watch the Amazing Food Truck Race? Well that’s partly what inspired these burgers. Seoul Sausage rocked it out, right from the get go, with their intriguing Korean Fusion menu and their super fun personalities. I soooo wanted them to come to my town! I was also inspired by Diners, Drive Ins and Dives; every episode that takes place in an Asian Fusion restaurant is saved in my DVR, I watch them over and over. (Is that weird?)
Asian cuisine is super-hot right now for good reason. Asian dishes are the perfect balance of salty, sweet, sour, spice and the dishes always have great texture. What is so great is that the super markets are carrying more Asian ingredients than ever. This has made Asian cuisine more accessible and less mysterious to us who didn’t grow up cooking with these ingredients.
The Most Amazing Asian Burgers really are perfectly balanced with a savory patty, crunchy veggies, sweet and salty Hoisin Mayo, sour Quick Asian Pickles, and spicy cheese melted over the top. You can put whatever toppings you like, but I must tell you that this combination of toppings makes for perfection in every bite!
Here’s what you do.
Sweat the onions with a teaspoon of oil in a small skillet over medium heat.
I had red onion, so that's what I used.
When the onions are translucent, add the garlic and fresh ginger; cook for just a couple of minutes. Just so the garlic and ginger are not raw.
So for these burgers I decided on pork and beef.
Normally I wouldn’t use extra lean beef in a burger, but because of the fat in the pork, I felt that it just had to be done.
Use a large bowl and combine the meat, the ingredients from the skillet, the water chestnuts, scallion, sesame oil, and the seasonings.
Five Spice Powder is found in the Asian section at the super market. This contains fennel seed, star anise, ginger, cloves and cinnamon.
Take your rings off and get in there to mix the ingredients.
Be gentle, but thorough.
Form into 4 equal patties, and let them rest in the refrigerator for about 30 minutes.
I'm only cooking 2 at this time, but the recipe makes 4 burgers.
Cook in a heavy skillet over heat that is between medium and medium high.
If the heat is too hot, the outside of the burgers will burn before the center is cooked; and the center needs to be cooked cuz of that, there pork in them burgers.
When the burgers are almost done, I put some sliced Chipotle Gouda cheese on the top (Pepper Jack would also be good).
Then a trick I learned from watching DDD; add a bit of water to the pan and put a lid on it.
The cheese will melt quickly and the burger stays moist!
While the cheese is melting mix the Hoisin sauce…
…With the mayo.
This sauce is so simple, but so full of flavor.
My buns were fresh from the bakery, so I didn’t toast them; but I did put a big dollop of Hoisin Mayo on the bottom bun…
…Then some crisp lettuce and a burger topped with spicy cheese…
…Sweet and sour Quick Asian Pickles, and finally some sweet and crunchy red bell peppers.
All ashore, who’s going ashore! (Aha! I made "ahoy" work! Though it still has nothing to do with Asian burgers.)
This is burger perfection!
1 Tbsp. + 1tsp. Oil, flavorless oil such as grape seed or canola; divided
¼ cup Onion, minced
1 clove Garlic, minced
1 tsp. Fresh ginger, grated
12 oz. Ground pork
12 oz. Ground beef, extra lean
¼ cup Water chestnuts, dice small
1 Scallion, sliced
¼ tsp. Five spice powder
½ tsp. Toasted sesame oil
¼ tsp. Salt
¼ tsp. Pepper
1. In a small skillet sweat the onions in 1 teaspoon of oil over medium heat.
2. Once the onions are translucent add the garlic and fresh ginger, cook for about 2 minutes.
3. Add all of the ingredients (including the cooked onions, garlic and ginger) to a large bowl, and using your hands, gently but thoroughly mix the ingredients.
4. Form the meat into 4 patties.
5. Put the patties into the refrigerator to rest for about 30 minutes.
6. Heat 1 Tbsp. of oil in a large, heavy bottomed skillet over between medium and medium high heat. When the pan is hot, add the burgers; cook for about 7 minutes on each side. The burgers must be cooked all the way through. *These burgers can also be grilled.
7. Serve on a bun with the toppings suggested below.
½ cup Mayonnaise
4 tsp. Hoisin sauce
1. Whisk the mayonnaise and Hoisin sauce together in a small bowl.
Red bell pepper
Chipotle Gouda or Pepper Jack cheese
Quick Asian Pickles, from yesterday’s blog
Hoisin Mayo, see recipe above
I shared this recipe at:
I shared this recipe at: