RECIPES: Recipe Details

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“Crouching Pomegranate, Hidden Ginger” Burger

This is an Asian-inspired burger centering around the bold flavors of ginger and cilantro. It is topped with onions that have been marinated in fresh lime juice, and finished with a pomegranate glaze. This burger is an incredible combination of savory, spicy, sweet and sour.


12 limes
2 large yellow onions
1/4 cup mayonnaise
1 cup pomegranate juice
2 teaspoons celery seed
1/4 cup plus 2 T soy sauce
2 t cold water
2 t corn starch
2 pounds ground chuck
1/2 pound ground pork
2 T chopped shallots
3 T chopped fresh ginger root
1/4 cup chopped fresh cilantro
salt and freshly ground pepper
2-3 baguettes (depending on size)
Vegetable oil, for brushing the grill rack


To make the Lime-Marinated Onions, juice the 12 limes (this should yield at least 1 1/2 cups of lime juice). Slice the onions and separate into rings. Soak the onions in a Ziploc bag in the lime juice for 2 hours. Drain lime juice from onions (do not rinse). Add mayonnaise, 1/4 cup of the pomegranate juice, and celery seed. Stir to combine. Prepare a medium-hot fire in a charcoal grill with a cover. To make the Pomegranate Glaze, pour the remaining 3/4 cup of pomegranate juice and 1/4 cup of the soy sauce into a small saucepan and bring to a boil. Mix cold water with corn starch and stir to combine. Stir the corn starch mixture into the boiling pomegranate mixture. Return it to a boil, and allow it to boil for 1 minute while stirring. Remove from heat. To make the patties, mix the ground chuck and ground pork in a large bowl. Add shallots, 2 T of the ginger, cilantro, and remaining 2 T of soy sauce. Season with salt and pepper. Stir to combine. Divide meat into 6 equal chunks. Examine the shape and size of the baguette, and form patties into rectangular shapes to fit the width of the baguettes. Cut individual “bunsâ€Â from the baguette to roughly the same length as patties, and cut each bun to split top from bottom. Using the remaining 1 T of freshly chopped ginger, rub ginger across the cut sides of the baguette on top and bottom, leaving as little ginger as possible on the actual bread. Brush pomegranate glaze onto the cut side of the “bun bottomâ€Â. Brush the grill rack with oil. Place the patties on the rack over direct heat and cook for 4 minutes. Flip patties. Liberally brush the tops of the patties with the Pomegranate Glaze. Cook until done, approximately 4 minutes more. Toast the baguette sections on the grill for about a minute. To assemble the burgers, place a generous scoop of the Lime-Marinated Onions on the bottom of the bun. Top with patty, followed by bun top.


Serve with a glass of Sutter Home Gewürztraminer.