Asian Style Burger Brown Sugar Food Blog Recipes

KOREAN BBQ-STYLE ASIAN BURGER

Steps:

• In a bowl, mix the ground beef with the garlic, ginger, soy sauce, brown sugar, green onion, sesame seeds and black pepper. Form into four equal-sized patties. For best results, form a slight indentation in the middle of each patty and shape them just under one inch thick as they will puff up during grilling, especially in the middle. Let rest for 15 minutes at room temperature.
• In the meantime, prepare the Quick Cucumber Carrot Pickle. In a small bowl, toss the carrots, cucumber and sesame seeds with the rice vinegar and sugar.
• Assemble the condiments and garnishes of your choice for the Banchan Burger Bar.
• Preheat the barbecue grill for direct grilling over high heat.
• If you are cooking on the stove-top, set a large grill pan or frying pan over high heat. When a bead of water sizzles upon contact and evaporates, add the cooking oil. Place the patties on the hot grill or frying pan, not touching each other. Cook the patties 5 to 7 minutes on each side for medium (should be an internal temperature about 150°F.
• Serve with Banchan burger toppings.

ASIAN STYLE SOY BURGER

Steps:

• Combine all ingredients with ground beef* in a bowl and mix well. Shape burger patties and grill burger following your favorite method.

ASIAN CHICKEN BURGERS

Steps:

• Heat the oil and fry the onion, ginger, garlic and chili for a 2-3 minutes, add the mushrooms for the last minute.
• Set aside to cool.
• Mix the ground chicken with all the other ingredients and the cooled onion mixture, shape into 4 or 6 burgers.
• Fry them in some oil on a medium fire for several minutes on each side until done and browned.
• Serve as suggested in the recipe-intro or use your own ideas.

ASIAN BURGER

Steps:

• Place the beef in a bowl, add with curry powder, sugar, cilantro, scallions, garlic, chiles, cumin, salt, and pepper, and mix well. Form into 4 (8-ounce) patties. Place patties on grill and grill to desired doneness. Place scallion pieces and shiitake caps on the grill and brush with the teriyaki sauce and grill until well charred.
• Serve burgers on sesame buns topped with grilled scallion and shiitakes and more teriyaki sauce, if desired.

KOREAN-INSPIRED BURGERS

Steps:

• Preheat the oven to 400 degrees F.
• For the marinade: Combine all the ingredients in a medium saucepan over medium-high heat. Bring to a simmer, then remove from the heat. Reserve 1/4 cup of the marinade for the slaw. Transfer the remaining marinade to a shallow baking dish and let cool completely.
• For the burgers: Divide the meat into 4 equal portions (about 6 ounces each). Shape each portion with your hands into a round patty, about 3/4 inches thick. Use your thumb to make a divot in the center of each burger. Transfer to the shallow baking dish with the marinade, cover and refrigerate at least 10 to 15 minutes and up to 2 hours.
• For the cabbage slaw: Combine the cabbages, carrots, green onions, cilantro and sesame seeds in a medium bowl. Add the reserved 1/4 cup marinade and season with salt and pepper to taste. Let sit at least 15 minutes before serving.
• To finish the burgers: Heat a griddle or large cast-iron pan over high heat. Add the canola oil and let heat until it begins to shimmer. Remove the burgers from the marinade, season with salt and pepper and place in the pan. Cook the burgers, basting with the marinade and flipping once, until golden brown on both sides and cooked to medium doneness, about 8 minutes total.
• Place the buns cut-side up on a baking sheet, brush the cut sides with some canola oil and toast in the oven until golden brown, 4 to 5 minutes.
• Meanwhile, make the gochujang "ketchup": Whisk together the gochujang, orange juice and honey in a small bowl and set aside.
• Place the burgers on the bottom buns. Top with the gochujang "ketchup", a spoonful of the slaw, cilantro leaves and the top buns and serve immediately.