RECIPES: Recipe Details
This Asian burger has the Yin and Yang, that makes you say, "Dang, that's a good burger." They are sweet and spicy, as well as, hot and cold. The cool crisp veggies have a hint of sweetness which pairs well with the warm burger, and, spicy mustard. Plus, with all of the Asian spices throughout, Your palette will explode. You are sure to wow your friends with this culinary delight.
1 tsp fresh grated ginger
1 tsp sugar
2 tsp siracha hot sauce
1 tsp fish sauce
2 Tbs black bean sauce with garlic
1 Tbs Sutter Home Merlot
1/2 tsp minced garlic
1/2 tsp celery seed
3/4 C Carrots cut into match sticks
3 C Mung bean sprouts
1 8oz can sliced water chestnuts
1/2 C Korean Barbeque Sauce
For the Grill:
Colavita Extra Virgin olive Oil
6 Kaiser rolls
Gulden's Brown Mustard
Patties: Make these patties ahead of time to allow all of the ingredients to enfuse. Grate Ginger until you have 1 tsp. Add 1 tsp. sugar to the grated ginger chop the ginger/sugar mixture until it forms a paste. In a large plastic container, add: ginger/sugar mixture 2 tsp siracha hot sauce 1 tsp fish sauce 2 Tbs black bean sauce with garlic 1 Tbs Sutter Home Merlot 1/2 tsp minced garlic 1/2 tsp celary seed mix with a fork; add: 2 lbs. 80/20 hamburger mix gently with your hands Form into 6 patties about 3/4 inch thick. Push your thumb in the middle of the patty to form a dimple about 1/2 inch thick. Place the patties into the plastic container, and, keep in the fridge until ready to grill. One hour before you are ready to grill, make the slaw. Slaw: Cut one leak lengthwise. Rinse out all of the dirt and sand. Cut the "hairs" off the end of the leek and discard. Starting at the white end of the leek, cut the leek crosswise into paper thin slices unti you have 1 cup. Cut the carrots at an angle to form carrot chips. Place the carrot chips flat on the copping block and julliene to form match sticks. Drain the water chestnuts and julliene. In a large plastic self closing bag, add: 1 C sliced leeks 3/4 C Carrots cut into match sticks julliened water chestnuts 3 C Mung bean sprouts 1/2 C Korean Barbeque Sauce Give the bag a shake, and, place in the fridge. Slice the Kaiser Rolls in half. Pull a little of the bread from the inside of the top of the roll, and, discard the bread. Let the rolls sit out on the counter, so, they become crusty. Turn your gill on high, and, let it warm up for ten minutes. Oil the grill with Colavita Extra Virgin Olive Oil. Grill the rolls until golden brown. Spread Goulden's Brown Mustard on the bottom of the rolls. Again, oil the grill with Colavita Extra Virgin Olive Oil. Place your burgers on the grill, and, close the lid. Cook for the following minutes according to your preference: Rare: 2 minutes each side Medium Rare: 3 minutes each side Medium: 4 minutes each side; and, Well done: 5 minutes each side. When the burgers are done, place them on top of the mustard. Give your slaw a shake, and place the slaw on top of the pattie, making a mound in the center. Place the top of the roll on top of the patty, cut in half, and, enjoy.
Because of the black bean sauce, the burgers may not look pink on the inside when cut in half. Only using one container, clean-up is a breeze, as barbequing should.