RECIPES: Recipe Details

Rate This Burger 
No votes yet

FIREY ASIAN BEEF BURGERS WITH COOL & CRUNCHY NAPA SLAW AND SPICY ASIAN MAYO

I ADORE Asian flavors and based this burger on a favorite turkey wonton filling. The spicy mayo and crunchy slaw add a kick and some soothing sensation to the taste buds.  Enjoy!

Ingredients 

SPICY ASIAN MAYO
¼ cup mayonnaise
1 tablespoon Sriracha Chili Sauce (green cap)
COOL & CRUNCHY NAPA SLAW
1 tablespoon rice wine vinegar
1 teaspoon toasted sesame oil
Pinch of sugar
Pinch of salt
1 tablespoon sesame seeds
2 tablespoons chopped water chestnuts
1 green onion, thinly sliced
1/3 cup sliced almonds
1 medium carrot, peeled and grated (ends discarded)
1 cup finely shredded Napa (Chinese) Cabbage
FIREY ASIAN BURGERS
1 egg
1 ¼ cup finely chopped shitake mushrooms, stems discarded
2/3 cup finely chopped water chestnuts
2/3 cup finely sliced green onions
4 teaspoons finely grated fresh ginger
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon sugar
2 teaspoons white pepper
4 tablespoons fine chopped cilantro
2 tablespoons sesame seeds
2 tablespoons Sriracha Chili Sauce (green cap)
2 pounds ground chuck
Vegetable oil, for brushing on the grill rack
6 sesame Kaiser Rolls, split
6 leafs of butter lettuce

Instructions 

SPICY ASIAN MAYO: Whisk mayonnaise and chili sauce together until smooth. Cover and chill until burgers are ready to assemble. COOL & CRUNCHY NAPA SLAW: Combine rice wine vinegar, sesame oil, sugar and salt until the sugar is dissolved. Add sesame seeds, water chestnuts, green onion, almonds, carrot and cabbage. Toss until combined. Cover and chill until burgers are ready to assemble. FIREY ASIAN BURGERS: Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the patties, combine the egg, mushrooms, water chestnuts, green onions, ginger, soy sauce, oyster sauce, sugar, pepper, cilantro, sesame seeds, and chili sauce in a large bowl. Add the chuck, mixing well, but handling as lightly as possible to avoid compacting the mixture too much. Chill for at least 20 minutes. When the grill is ready, divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. Brush the rack with vegetable oil. Place the patties on the rack, cover and cook, turning once after 5 – 7 minutes. During the last few minutes of cooking, place the cut side of the rolls on the outer edges of the grill to toast lightly. To assemble burgers, slather about a tablespoon of Spicy Asian Mayo on each bun, covering both the top and bottom of the toasted side of each bun generously. Place a lettuce leaf and patty on each bun. Top with approximately 2 tablespoons of Cool & Crunchy Napa Slaw and the bun top. Serve and enjoy!

Comments 

Enjoy!