These Asian Burgers turned out awesome!
I was laying in bed one night about 4am (guess I should say early morning), couldn't sleep, so I started thinking about new ideas for recipes. That's normal, right?
Anyway, this is what I came up with. I'm glad I remembered it the next day,
because I thought it was delicious.
Make the pickled veggies first, so they have time to hang out for a few.
I just stabbed a couple of holes in the chili with a sharp tipped knife and threw it into the bowl.
I didn't want it overly spicy.
The spread isn't very photogenic, but easy to make and it suits the burger perfectly.
I always form my burgers with a hole in the center for more uniformed cooking.
If you don't, they'll puff up in the middle.
Put it all together, and this is what you end up with. Very Yummy!
2 lbs ground chuck
1/2 cup grated carrot
1/2 cup minced waterchestnuts
1 tsp ginger, grated
2 tbsp soy sauce (I used Tamari)
2 tbsp Hoisin sauce
1 clove garlic, grated
2 tsp sesame oil
1/2 tsp red pepper or 1 tsp chili sauce
1 tsp coriander
1 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
Burger Toppings: Pickled Cucumber and Red Onions, Napa Cabbage and Creamy Hoisin Spread.
Pickled Cucumbers and Red Onion: Stir together 2 tbsp water, 1/2 cup red wine vinegar, 1 red chili pepper, 2 tsp sugar, 1 tsp salt and pepper (to taste). Add 1 thinly sliced red onion and 1 peeled cucumber, cut in half, seeds removed and sliced. Set aside.
Creamy Hoisin Spread: 1/2 cup mayonnaise, 1/4 cup Hoisin sauce, 1 tbsp lime juice, pinch of cayenne pepper, salt and pepper to taste. Stir together and refrigerate until needed.
Stir together all burger ingredients, except ground chuck. Mix well; add ground beef and mix to combine. Make into 8 patties. Grill or cook on stovetop in a large frying pan.
Drizzle burger buns with olive oil and toast. Spread both sides with Hoisin Spread, lay a couple cabbage leaves on the bottom, add a cooked burger, then some cucumbers and onion. Place on the top of bun and enjoy.