Asian Burgers {Recipe}

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Today I’m sharing a burger recipe that’s so good. I’m not sure if these have a more sophisticated name, but around here we just call them asian burgers, and they are to die for! t’s a favorite of ours around here.

photo 1 (31) photo 1 (31)

The amount of steps may seem intimidating at first but believe me, it is absolutely worth it!
And it’s a great recipe to impress your friends with ūüôā

Asian Burgers Recipe:

“Special Sauce”
1 cup mayonnaise (not low fat)
1/2 tight-packed cup fresh mint leaves, divided
1 teaspoon sugar, or to taste
2 to 3 tablespoons fresh lime juice
2 teaspoons sriracha or other hot sauce, or to taste

1-1/2 pounds ground chuck (15% to 20% fat) – if you’d rather substitute the beef we’ve made these with ground chicken & ground pork and they turned out just as good
2 large garlic cloves, minced
1/2 cup water chestnuts, cut into 1/4-inch dice
1/2 cup coarsely crushed plain saltine crackers
2 tablespoons sugar
1-1/2 tablespoons Asian fish sauce
1 teaspoon freshly ground black pepper
3 whole scallions, thinly sliced
1 large egg
Canola or safflower oil (ideally organic and expeller pressed), if cooking on top of
    the stove

1 to 2 baguettes, cut into 6-inch lengths – I like to get the “brown & serve” type so it’s pretty much hot out of the oven.¬†
1 medium cucumber, sliced into thin rounds
12 branches fresh cilantro (optional)

1. Make the sauce by pureeing in a food processor {or blender} the mayonnaise, mint leaves, sugar, 2 tablespoons of the lime juice, and the sriracha. Taste and adjust quanities of lime and sriracha to your liking {I don’t like sriracha, so I make a separate one for myself without any}. Chill the sauce until you’re ready to use it.

2. In a large bowl, blend together all the burger ingredients, except the oil. Gently shape the mixture into rounds or rectangles to fit the shape of your bread.

3. Grill Burgers. 

4.  While the burgers cook, split the baguettes. Spread the sauce generously on both sides and divide the mint leaves between the bottoms.

5. Top the burgers with cucumber slices and cilantro branches if using. Finish with the remaining bread pieces and serve hot.


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