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Asian Medley Burger

I was inspired to write this recipe while taking a Vietnamese cooking class this winter. The first thing I thought of in class was how great these ingredients and flavors would be in a burger! The medley part of these burgers comes from the addition of soy sauce.

Ingredients 

Chili Garlic Mayonnaise:
1 cup mayonnaise
1 tablespoon Chili paste with garlic
1 tablespoon rice vinegar
Juice from 1/2 lime
1 tablespoon soy sauce (I use a wheat free soy sauce)
1 clove garlic, minced
1 teaspoon sugar
Asian Slaw:
1 small green cabbage, washed and shredded
2 carrots, peeled and shredded
1 small red onion, minced
Juice from 1 lime
1 tablespoon cider vinegar
2 tablespoon vegetable oil
1 teaspoon sugar
1/4 teaspoon salt
2 tablespoons chopped fresh basil (preferably Thai basil)
Patties:
2 lbs ground chuck
3 tablespoons chopped fresh cilantro
2 shallots, minced
2 cloves garlic, minced
1 stalk of Lemongrass (tender white part only), crushed and minced (You can omit if you can’t find this.)
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
Vegetable oil, for brushing on grill rack
6 Sesame seed buns, split

Instructions 

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the chili garlic mayonnaise: Spoon the mayonnaise into a small bowl, stir in chili paste, rice vinegar, lime juice, soy sauce, garlic and sugar. Cover and refrigerate until needed.

To prepare the Asian slaw: Add the cabbage, carrots, and onion to a large bowl. In a separate bowl whisk the lime juice, cider vinegar, and vegetable oil together. Whisk in the sugar, salt and basil. Pour the lime juice mixture over the cabbage, carrots and onion. Stirring up from the bottom of the bowl mix the slaw. Cover and refrigerate until needed.

To make the patties: Combine the ground chuck, cilantro, shallots, garlic, lemongrass, salt and pepper in a large bowl. Handling the meat as little as possible mix thoroughly. Shape into 6 bun sized patties.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. During the final 2 to 3 minutes of cooking place the sesame seed buns cut side down on the outer edges of the grill rack to toast.

To assemble the burgers: Spread each top and bottom bun with a thin layer of the chili garlic mayonnaise. Place the patties onto the bottom buns and top with equal portions of the Asian slaw. Add the top bun and serve.
Makes 6 burgers.

Comments 

Don’t be afraid of using lemongrass it is very easy to work with; and you can also adjust the spiciness of this recipe to your preference.