RECIPES: Recipe Details
I love Chinese food, especially Mongolian Beef. I was determined to make it at home but wanted it to be an easy recipe that my family and 3 year old would enjoy as well. I thought the simplest way to recreate those flavors at home was in a burger. After hours of trials and tribulations, I finally got it and I hope you agree.
-2 pounds of cold, lean ground beef
-4 Tablespoons of Sutter Home Merlot
-2 Tablespoons of minced garlic
-2 teaspoons of freshly ground black pepper
-1 teaspoon sesame oil
-3 Tablespoons soy sauce
-1/2 cup garlic infused olive oil
-12 green onions
-6 French Hamburger Rolls
FOR THE BURGERS: In a large bowl, combine the ground beef, Merlot, minced garlic, black pepper, sesame oil, and 2 Tablespoons of soy sauce. Separate the mixture into six equal parts and form into patties. Place the formed patties in the refrigerator for 15 minutes. After 15 mintues, remove the patties from the refrigerator and let rest for 5 minutes. After 5 minutes, brush one side of each patty with the garlic infused olive oil. Place the patties on the grill, oil side down, and grill on medium high heat for 6 minutes with the lid closed. After six minutes, brush the patties with the garlic infused olive oil and flip them over. Close the lid and grill for 6 minutes. After 6 minutes, remove the patties from the grill and let them rest for 5 minutes before placing them on the hamburger rolls. FOR THE GREEN ONIONS: Just before the burgers are ready for the grill, combine 2 Tablespoons of the garlic infused olive oil with 1 Tablespoon of soy sauce on a large plate with a lip. Place the green onions in the oil/soy sauce mixture and evenly coat. Allow the green onions to marinate while the hamburgers are on the grill. After the burgers have come off the grill, place the green onions on the grill and grill for 30 seconds per side with the lid open. After the green onions have been grilled, slice them on an angle and set aside. FOR THE ROLLS: Just before the burgers are ready for the grill, slice the rolls in half and brush the inside of the top and bottom of each roll with garlic infused olive oil. After the green onions are taken off the grill, place the rolls on the grill, oil side down, and lightly toast the inside of the rolls. ASSEMBLY: Place a hamburger patty on the bottom half of each toasted roll. Evenly distribute the grilled green onions onto the hamburger patties, place the top half of the roll on top and serve. Makes 6 hamburgers.
My goal for this burger was to bring the flavors of Mongolian beef home. My family and I love it and think it really captures the flavors. I hope you enjoy it just as much.