RECIPES: Recipe Details

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Far Out - Far East Barbecue Burger

Visions of a pulled pork sandwich, slathered with barbecue sauce and topped with coleslaw were racing through my mind as I thought about entering the Build a Better Burger contest. But I needed a burger, not a pork sandwich! Then, like a bolt of lightning, it hit me; create a new version of the pulled pork sandwich. The “Far Out - Far East Barbecue Burger” has its own unique seasoning, barbecue sauce and coleslaw, all with traditional Asian flavorings, but patterned after the Carolina classic.


2 Teaspoons Soy Sauce
4 Tablespoons Rice Vinegar
4 Tablespoons Vegetable Oil
4 Tablespoons Sugar
2 Tablespoons Mirin
1 Teaspoon Garlic Salt
1 Head Savoy Cabbage
Barbecue Sauce
1/2 Cup Hoisin Sauce
2 Tablespoons Rice Vinegar
2 Tablespoons Soy Sauce
2 Tablespoons Fresh Ginger, Grated
4 Tablespoons Canned Crushed Pineapple
1/2 Teaspoon Hot Chili Garlic Sauce
1 Tablespoon Kosher Salt
1/4 Teaspoon Chinese Five Spice
2 1/2 lbs Ground Chuck
1/4 Cup Vegetable Oil
6 Sesame Seed Rolls


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

To make the coleslaw, mix the Soy Sauce, Rice Vinegar, Vegetable Oil, Sugar, Garlic Salt and Mirin in a small mixing bowl and whisk thoroughly. Trim off outer leaves from the Savoy cabbage, cut into half from top to bottom (through the stem end), remove the stem and cut each half into very thin slices. Combine 4 cups of the sliced cabbage with the dressing, mix well, cover with plastic wrap and set aside to marinate.

To make the barbecue sauce, mix the Hoisin Sauce, Rice Vinegar, Soy Sauce, Ginger, Pineapple and Hot Chili Garlic Sauce in a small mixing bowl. Cover with plastic wrap and set aside to blend the flavors.

To prepare the burgers, mix the Kosher Salt and Chinese Five Spice in a small container. Divide the Ground Chuck into 6 equal portions and form into 6 patties. Sprinkle both sides of each pattie with the salt-spice mixture, cover with plastic wrap.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack and cook for approximately 5 minutes. With a spatula, turn the burgers and cook for approximately 4 more minutes to desired doneness. Remove burgers from grill, place on a cookie sheet and cover loosely with aluminum foil to allow juices to settle.

Place the rolls, cut side down, on the rack until lightly toasted.

To assemble the burgers, arrange the bottoms of the rolls on a serving platter. Place a burger on each roll, spread approximately 2 tablespoons of the barbecue sauce on each pattie, and then add coleslaw. Top with roll tops and serve.

Makes six burgers.


The Hoisin Sauce, Rice Vinegar, Soy Sauce, Hot Chili Garlic Sauce, Mirin and Chinese Five Spice can be found in the Asian or Ethnic section of most supermarkets. Chinese Five Spice can also be found in the spice section.