RECIPES: Recipe Details

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SICHUAN GLAZED GLASS NOODLE BURGERS WITH PICKLED GINGER CUCUMBERS

Ingredients 

INGREDIENTS for Burgers:
1 oz glass (cellophane) noodles, soaked in boiling water
1/4 cup Sutter Home Zinfandel
1/3 cup Spicy bean sauce (Lee Kum Kee)
1/4 cup Asian chili garlic paste (Rooster brand)
1/2 cup minced drained, pickled pink ginger from a jar
2 tablespoon sesame hot oil
2 tablespoon grated garlic
1 1/2 tablespoon crushed red pepper flakes
1 tablespoon Prickly ash powder (Sichuan peppercorns)*
2 teaspoon brown sugar
2 cups finely chopped scallions
2 lbs ground BEEF chuck 85-15 %
6 pan au lait hamburger rolls or other specialty rolls, split
6 small curly lettuce leaves

Pickled Ginger Cucumbers:
4 cups thinly sliced, seeded, peeled, pickling cucumbers
2 teaspoon sprinkling salt
1/2 cup finely cut drained, pickled pink ginger from a jar
1/4 cup white vinegar
2 tablespoon brown sugar

Ginger Scallion Spread:
1 cup finely cut scallions
2 tablespoon grated gingerroot
2 teaspoon sesame hot oil
1/4 teaspoon salt
1/2 cup COLAVITA OLIVE OIL + more for brushing grill

Glaze:
1/2 cup SUTTER HOME ZINFANDEL
3 tablespoon Chinese BBQ sauce
2 teaspoon Asian chili garlic sauce
3/4 teaspoon Prickly Ash powder (Sichuan peppercorn)*

Instructions 

Drain glass noodles and cut into 2 inch long strips. Place in a large bowl with all other ingredients for burger except beef, rolls, and lettuce. Mix well, and then lightly mix in beef and form 6 patties the size of the rolls. Set aside.
In a colander mix sliced cucumbers with salt. Let stand 15-20 minutes. Squeeze as much liquid out as possible. Place in a medium bowl with pickled ginger, vinegar and sugar. Cover and chill.
In a small, heatproof bowl mix scallions, ginger, hot oil and salt. Heat oil in a frying pan until very hot and pour over scallion ginger mixture. Mix and set aside.
To make glaze: place all ingredients for glaze in a small saucepan and simmer about 15-20 minutes until thickened.
Oil grill liberally. Heat grill until hot. Grill burgers over medium high heat about 4 minutes on each side or until desired doneness. Glaze both sides of burger before taking it off grill. Split rolls and place cut side down on periphery of grill. Spread cut sides with ginger scallion spread. Place one lettuce on bottom roll, top with burger and place some pickled cucumbers on top. Cover with top roll. Serve hot.

Yields: 6 servings

Comments 

*It is best to buy the Sichuan peppercorns already ground because it is difficult to grind it very fine. If unavailable, use 3 tablespoon McCormick Szechwan Seasoning for each teaspoon ground peppercorn.
The glass noodles make this burger very moist. The glaze is slightly sweet and hot while the cucumbers are crisp and sour.