RECIPES: Recipe Details

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I always liked the crisp panko-style breadcrumbs. In this recipe, I created my own panko crumbs using Krinkle Cut Chips Salt and Fresh Ground Pepper Flavor. In using the chips and seasoning the burger with a Hoisin sauce and glaze there is plenty of sodium to flavor the beef without the addition of a lot more salt. In creating the edamame and pineapple mojo, I looked at color, flavor and texture interest to compllment the panko burger. Watercress was also selected for its peppery taste. Enjoy this burger with a glass of Sutter Home Pinot Noir


1/2 cup blanched, shelled edamame
1/2 cup freshly diced pineapple
6 green onions, trimmed and thinly sliced
1/4 cup minced cilantro
3 Tablespoons Colavita Extra Virgin Olive Oil
1/4 teaspoon cayenne pepper
8 oz. Krinkle Cut Chips Salt and Fresh Ground Pepper Flavor, divided
2 lbs. freshly ground chuck
1/2 teaspoon salt
1/3 cup Hoisin Sauce
1/3 cup lemon juice
1 Tablespoon minced gingerroot
1 Tablespoon minced garlic
1 Tablespoon vegetable oil, to brush grill
6 soft Kaiser rolls split
1 bunch organic watercress, washed and stems trimmed


1.Preheat a gas grill with cover to medium-high. 2.To make the mojo: in a small bowl combine edamame, pineapple, green onions, cilantro, olive oil and cayenne pepper. Toss to blend ingredients. Let stand at room temperature to marry the flavors. 3. To make ‘panko” crumbs: using a food processor, pulse-chop potato chips in two small batches to form “panko” style crumbs, about 18-20 pulses. (I used the super 7 series Cuisinart, which has a large bowl). 8 oz of chips (½ the bag) when processed equals about 2 cups crumbs. 4.To make the patties: sprinkle 1 cup of the panko chip crumbs over the beef along with the salt. In a small bowl combine the Hoisin sauce, lemon juice, ginger and garlic; mix well. Pour 1/3 cup of the Hoisin/lemon juice mixture over the beef, reserving the remaining sauce to brush on burgers during and after grilling. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions. 5. Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties, brush patties lightly with the Hoisin/lemon juice mixture and continue grilling until done to preference, about 4-5 minutes longer for medium. During the last few minutes of grilling, carefully place the rolls, cut side down, on the outer edges of the rack to toast lightly. 6.To assemble burgers, line the bottom of the toasted rolls with watercress. Top with a generous tablespoon of the edamame and pineapple mojo. Immediately brush top of the burgers with the remaining Hoisin glaze and generously sprinkle panko crumbs onto the burger, lightly tap crumbs into the burger. Place the burgers crumb side down onto the rolls. Repeat glazing and panko crumb process with the other side of the burger. Spread top half of the rolls evening with the remaining edamame and pineapple mojo. Cover burgers with roll tops. Serve immediately.


Note Hoisin Sauce varies in sodium levels, if you use a lower sodium Hoisin Sauce, you may adjust by adding more salt. The potato chips also add salt and pepper as well.