- For the Patty:
- 1 lb of lean organic ground beef
- 1 green onion minced
- 2 cloves garlic minced
- 1 Tbs minced cilantro
- 1 tsp minced ginger
- 1 Tbs hoisin sauce
- 1 tsp sesame seed oil
- 1 tsp soy sauce
- 1/8 tsp ground white pepper
- For the Pickled Onions:
- 1/2 red onion sliced into thin rings
- 1 tsp kosher salt
- 2 tbs water
- Juice from 1/2 a lime
- For Assembly:
- Brioche rolls (or other slightly sweet soft rolls)
- Sliced gruyere cheese
- Sliced tomato
- Mizuna greens*
- Sweet Thai chili sauce
For the pickles, just separate the onion into rings, cover with the salt and water and let it sit for about 15 minutes. When they’re starting to wilt give them a little “massage” to until they’re translucent. Sqeeze out any excess water and dump out the brine. Return the onions to the bowl and squeeze half a lime onto the onions.
Grill/fry/broil the patty’s to your desired level of done-ness and while the burgers are cooking, cut the rolls down the center and toss them in a toaster oven with a layer of gruyere on the bottom half of each bun.
To assemble, just spread a little Thai chili sauce on the top half of the toasted bun. Place a burger on the cheese half of each bun, top with pickled onions, tomato and mizuna then figure out how you’re gonna fit it all in your mouth:-)
Yield: The author writes: this makes enough for 4 smaller burgers (perfect for a brioche roll), or 2 large 1/2 lb burgers. It took me about 45 minutes from start to finish but your mileage may vary.
Recipe from Marc at norecipes.com. Reprinted with permission.
*Guide Note: Mizuna are also called spider mustard or Japanese greens, and featured in many Japanese dishes. If unavailable, other greens you could substitute include arugula, mustard greens, or watercress.
Asian Soy-Glazed Salmon Burger Recipe - another Asian burger recipe, with salmon patties.