RECIPES: Recipe Details

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Black and Blue burger goes Asian

The past year has taught me many things. I recently lost my mother who was my greatest teacher. A couple of things she always told me have effected my life and make me proud of who I am and were I came from. Being from Japanese and Pilipino descent which is quite a mix, my mother taught me always be true to yourself and never forget your roots. Know where you came from and be proud it. That is what sets you apart and makes you who you are! Unique! This has crossed into that way I cook. Being Asian and I love cooking all the recipes my mother taught me sometimes created problems with my husband who is Hungarian and a big meat eater. I came up with a way to cross Asian flavors into one of his summer time favorites a Blue cheese burger. My husband and I will invite friends over for a cookout and they will always gravitate to the Asian burgers leaving the others still on the grill. Friends that have had the unique experience of tasting one of my burgers will often ask you making your burgers and why won’t you share your recipe? Every time I make them I think of the wonderfully memories of cooking with my mother which brings a smile to my face. Creating new memories thru the joy of what my mother and I shared. I love having good friends, enjoying good food, stories and a great glass of wine. Life is too short not to share the good times with the ones you love.

Ingredients 

Marinade
1 cup Hoisin Sauce
¼ cup of White Zinfandel wine
1 teaspoon of grated fresh ginger
3 cloves of garlic minced garlic
1 cup of Oyster sauce
¼ cup of black bean garlic sauce (Hoisin sauce, Oyster sauce and black bean garlic sauce can be found in Asian section of better supermarkets or your Asian markets)

Patties
½ pound of ground pork
½ pound of ground beef
¼ salt
1 teaspoon of freshly ground pepper

Other Ingredients
1 ½ cup of Blue Cheese
4 Sesame seed buns split
4 tablespoons of butter liquefied
Vegetable oil for brushing on grill
12 good sized lettuce leaves for garnishing

Instructions 

1- Prepare marinade first. Due to burgers taste better the longer you marinade them. You can marinade burgers min. of 1 day to 5 days max. ahead or grilling them. 2- Mix 1 cup of hoisin sauce, 1 cup of oyster sauce. ¼ cup of black bean garlic sauce and ¼ cup of zinfandel wine and 1 tablespoon of grated ginger and 2 cloves of garlic. Mix all ingredients in a medium sized mixing bowl. Set aside make your burgers. 3- Mix ½ pound of ground pork and ½ pound of ground beef, ¼ salt (do not put more that than due to ingredients in marinade), 1 teaspoon of pepper in large bowl with your hands mix until meats are well blended together. Make into 4 patties. *variation on this recipe – for kids that are into what food looks like not what it taste like blend blue cheese with meat mixture not crumbled and melted on top when grilled. 4- Take ½ marinade pour into a large plastic storage container, lay your 4 burgers in the marinade then pour the remaining marinade over the burgers so that each burger is covered in marinade. Marinade for 1 to 5 days max before grilling. 5- When you are ready to grill burgers, 1st take vegetable oil and brush onto a hot grill. 6- Take burgers out of the marinade and put on grill cook 7 to 8 minutes on each side ( if you cook them for this amount of time should make them medium, cook longer is you want well done by another 2 minutes on each side) watching them to prevent burning due to marinade, will cause charred spots. 7- Now last minute on last flipped side of your burger take 1 ½ cup of blue cheese crumbles and place on top of each burger close grill top and so blue cheese melts slightly (do not melt completely like you do for your regular cheeseburgers) 8- While your are grilling your burgers take the 4 sesame seed buns and brush on liquefied 4 teaspoons of butter on the insides of buns and place on the grill until you get those beautiful grill marks on both sides of the inner bun. 9- Garnish each grilled bun with Lettuce leaves.

Comments 

I like to take the left over marinade sauce and bush it on portabella mushrooms and throw them on the grill.