RECIPES: Recipe Details

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Ying Yang Stir Fry Burger

Hi, I am Lexi and I am a native of Philadelphia. I just recently moved to NC after completing my degree in Culinary Arts.  I love to eat and create new and exciting treats for my friends and family. I have seen this contest aired on Food Network, and I knew that I may just have a shot... So please sit back and enjoy the ride... Thank you. Lexi

Ingredients 

Glaze:
6 oz. Ginger, minced
4 cloves garlic, minced
8 scallion, minced
16oz. soy sauce, dark
10oz. Fish Sauce
2 oz. Honey
Burger:
2Lbs. Ground Angus Beef
1cup onion, julienne
1/2 cup green pepper, julienne
1/2 cup red pepper, julienne
1/2 cup bean sprouts, cut in half
1/2 cup carrots, julienne
1 Tbsp. Salt/Pepper Blend
Topping:
1 head of Napa Cabbage
Condiment:
Wasabi paste or powder (Paste: 4 Tbsp. Powder: 6 Tbsp.)
1-1/2 cups  Mayonnaise
1 Tsp. Salt/Pepper Blend
Bread: Portuguese Roll, crusty bread

Instructions 

For the Glaze: In a sauce pan, pour in the honey, soy sauce, fish sauce, ginger, garlic and scallions. Place on the HOT charcoal Grill and cover. Stir occasionally. This sauce needs to be reduced almost by half. Let thicken. This should stay on the grill a minimum of 20 minutes. Prepare the meat: In a mixing bowl, crumble the Ground beef. Take the julienne onions, green and red peppers, carrots and the bean sprouts and Salt/Pepper Blend and mix until homogeneous. Form 6 oz (guesstimate) patties, shape into oval- like shapes to fit the roll's shape. Place on parchment or paper plate until ready to put on grill. Check on glaze and stir. In a small mixing bowl, take the mayonnaise and the wasabi paste/powder and mix. Add 1 tsp. of salt/pepper blend and mix. Keep refrigerated if you have a cooler. With a pastry brush, glaze the patty with the Ginger glaze on each side. Place patties on grill and cook each side for 10 minutes. Continue to baste/glaze the burger once flipped to capture all the flavors. At this point take glaze off grill and set aside for later use. Cut your Portuguese roll in half and place halves on grill for 1 minute. Take bread off grill and spoon 1 Tbsp. of Wasabi mayonnaise on both halves. Cut Napa cabbage in half. Take one whole leaf and rinse free all debris. Pat to dry and place in grill for 30 seconds on each side. Immediately sprinkle a 1/2 tsp of salt/pepper blend on cabbage. Place the Napa cabbage on the bottom of one the halves. Fold the cabbage to fit on the bun properly so that there is not too much hanging off. Cut in half if leaf is too big. Take patty off the grill and place directly on top of the cabbage. Spoon about 1-1/2 tsp. of sauce on top of burger. Place other half of the Portuguese roll on top. Cut in half and serve!!! This is Superb!!!

Comments 

This burger was inspired by me because I love GGS (Ginger Garlic and Scallions). I love Asian cuisine. It's so flavorful! So why not turn it into a burger. My friends love this burger. The roll just brings out all the flavors... I hope you enjoy it as well!!!!