Asian Peanut Burgers Recipes

Steps:

• In a large bowl, mix together the pork, oyster sauce, spring onions, ginger, chilli flakes and lime zest. Shape the mixture into 4 patties using your hands. Heat the oil in a large frying pan over a medium heat, add the patties and cook for 8 mins each side until cooked through.
• To serve, put lettuce leaves on the bottom halves of the buns and squeeze over a little lime juice. Add the burgers, sprinkle over the peanuts and cover with the top halves of the buns. Serve with the remaining lime wedges and mayonnaise or sweet chilli sauce, if you like.

Steps:

• WHISK together peanut butter, lime juice, soy sauce, ginger, cilantro and cayenne pepper in large bowl until well blended. Add ground meat and mix well.
• FORM into 4 patties. Grill, broil or pan fry to desired doneness.
• SERVE on buns with Thai hot sauce and your choice of condiments.

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.

Steps:

• Mix everything together. I would do this with my hands to get everything really combined, but if you're sqeamish, use a wooden spoon.
• Grill, broil or pan fry until done to your taste. I usually have to hold back the urge to eat it a la tartare ;-).
• Serve on buns with your choice of condiments (sweet chili, srichcha or harissa are the faves in our house).

Steps:

• Mix all of the ingredients with the ground beef.
• Form into four patties.
• Grill until desired "done-ness.".

Steps:

• Combine peanut butter, lime juice, and 1 teaspoon Asian chile pepper sauce in a small bowl; stir until thoroughly combined.
• Mix carrot, cucumber, and jalapeno pepper in a bowl; stir in fish sauce and rice vinegar. Set aside.
• Mix garlic, coconut milk, cumin, turmeric, and 1 teaspoon Asian chile pepper sauce in a bowl. Add bread crumbs and soy sauce to the mixture. Stir in ground chicken and basil until thoroughly combined. Mixture will be soft.
• Break off a small piece of chicken mixture and fry in a nonstick skillet over medium heat until chicken is browned and no longer pink. Taste the little cooked piece and season the raw chicken mixture to taste with salt and cayenne pepper. Do not eat raw chicken mix.
• Spoon 1/4 the chicken mixture into skillet, forming it into a patty shape, and cook until bottom of patty is browned, about 5 minutes. Flip patty and cook until other side is browned and chicken mixture is no longer pink inside, about 5 more minutes. Repeat with remaining chicken to make 3 more patties.
• Spread about 1 teaspoon of peanut spread onto each bun half; top bun bottoms with a chicken patty, about 1/4 cup of the carrot slaw, and 1 tablespoon of cilantro leaves. Place tops of buns on burgers to serve.