SESAME PORK BURGERS WITH SWEET AND SPICY SLAW
These Southeast Asian dumpling filling���inspired pork burgers will become your new go-to favorite weeknight meal. Get the recipe.
Provided by Tara O'Brady
Categories Hamburger Mayonnaise Vinegar Sauce Cabbage Green Onion/Scallion Pork Garlic Sesame Oil Cilantro Muffin Pickles Carrot Kid-Friendly Small Plates Dinner
Yield 4 servings
Number Of Ingredients 20
Steps:
- Make the Slaw:
- Whisk mayonnaise, vinegar, Sriracha, sugar, and 1 tsp. salt in a large bowl. Transfer about 1/4 cup dressing to a small bowl; set aside.
- Add cabbage and scallions to remaining dressing and toss to evenly coat. Season with remaining 1/2 tsp. salt. Cover and chill both the salad and dressing until ready to serve.
- Do Ahead: Dressing and slaw can be made 8 hours ahead. Keep chilled.
- Make the Burgers:
- Using your hands or a wooden spoon, mix pork, garlic, Sriracha (if using), sesame oil, fish sauce, 1/4 cup cilantro, and 1/2 tsp. salt in a large bowl until well combined.
- Shape pork mixture into 4 patties, slightly larger in diameter than English muffins (about 4").
- Heat olive oil in a large skillet over medium. Working in batches if necessary, fry patties until browned on both sides and cooked through, 6-8 minutes.
- Spread reserved dressing on muffins. Place a patty on bottom halves. Season with salt and pepper. Pile on some slaw, pickles, and cilantro, then close muffins. Serve with remaining slaw alongside.
- Do Ahead: Patties can be made 1 day ahead. Separate with parchment if stacking. Cover and chill, or freeze up to 1 month.
CHEF JOHN'S CHICKEN SATAY BURGER
I love chicken satay, that spicy meat on a stick, marinated and grilled and served with a peanut sauce. I tried to get that same effect with a chicken burger.
Provided by Chef John
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 21
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.
Nutrition Facts : Calories 329.6 calories, Carbohydrate 28.2 g, Cholesterol 65.8 mg, Fat 8.9 g, Fiber 2.4 g, Protein 33.6 g, SaturatedFat 2.8 g, Sodium 676.1 mg, Sugar 4.9 g
HAMBURGER PATTIES WITH ASIAN FISH SAUCE AND SAMBAL OELEK
Hamburger patties seasoned with Asian Fish Sauce and Sambal Oelek for major umami. The mayonnaise acts as a binder, distributes the seasonings, and keeps the meat moist, but you don't taste it.
Provided by rdtripp
Categories Lunch/Snacks
Time 20m
Yield 1 lb, 3-6 serving(s)
Number Of Ingredients 6
Steps:
- IN LARGE MIXING BOWL THOROUGHLY MIX TOGETHER ALL INGREDIENTS EXCEPT MEAT.
- ADD MEAT AND AND MIX WITH HANDS, KNEADING AND TURNING LIKE BREAD DOUGH UNTIL THE SEASONING MIX IS THOROUGHLY DISTRIBUTED. DO NOT OVERMIX MEAT OR IT WILL EMULSIFY.
- COVER AND CHILL FOR AT LEAST AN HOUR OR EVEN BETTER OVERNIGHT TO ALLOW THE SEASONINGS TO BLEND AND THE MEAT TO FIRM UP.
- MAKE INTO DESIRED SIZE PATTIES AND DUST WITH YOUR FAVORITE CREOLE OR CAJUN SEASONING.
- 5. GRILL OVER DIRECT HEAT OR COOK IN HOT CAST IRON SKILLET WITH OLIVE OIL OR BUTTER UNTIL DONE. COOKING TIME WILL VARY DEPENDING UPON SIZE OF PATTY, HEAT, ETC. TURN OFTEN WHILE COOKING. THE GOAL IS TO SEAR THE MEAT WELL BUT TURN OFTEN ENOUGH SO YOU DON'T BURN IT.
- SERVING SUGGESTION: TRY MY "Hamburger Buns, Hotdog Buns, or Dinner Rolls" recipe also on this site.
Nutrition Facts : Calories 387.2, Fat 30.3, SaturatedFat 11.6, Cholesterol 107.5, Sodium 728.9, Carbohydrate 0.3, Sugar 0.3, Protein 26.4
HAMBURGER PATTIES
Perfect burgers every time! There is quite a debate about the origin of the popular American hamburger. I will side with the Wisconsin theory, and attribute this recipe to the Midwest U.S. region.
Provided by PanNan
Categories Meat
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Sometimes I vary the seasonings- using a steak seasoning or Cajun seasoning instead of salt and pepper.
- Mix ingredients with your hands using a light touch.
- Don't be tempted to overmix.
- If you do, it becomes too dense.
- When charcoal grilling, add 1/2 cup water to the beef mixture to keep it from drying out.
- For pan frying, don't use a nonstick pan- it won't brown as well, and heat some oil in the pan before adding burgers to keep the burgers from sticking and to help sear and form a nice brown, crispy exterior.
- Either method will take about 10- 12 minutes of cooking time, depending on thickness of patty, temperature of heat source and your preference (we like ours medium cooked).
- Note: when pan-frying don't be tempted to press down and squeeze all the juice out, just turn them more often (turn only once on the grill).
Nutrition Facts : Calories 331.4, Fat 22.7, SaturatedFat 8.9, Cholesterol 102.8, Sodium 487.8, Carbohydrate 1.5, Fiber 0.2, Sugar 0.6, Protein 28.3
SALMON BURGERS, SOY SAUCE MAYO & SIMPLE SESAME COLE SLAW
Was watching the Essence of Emeril when I saw him prepare these, and they looked so good! Here they are; am posting for safe keeping, and hope to be able to try them very soon.
Provided by Manami
Categories Asian
Time 30m
Yield 6 serving(s)
Number Of Ingredients 24
Steps:
- SALMON BURGERS:.
- Using a sharp knife, cut the salmon into 1" pieces and transfer to the bowl of a food processor. Pulse slowly until the fish is finely chopped.(Take care not to over process or salmon will become a paste).
- Transfer to a mixing bowl and add the panko, 1/4 cup of the scallions, 2 tablespoons of the cilantro, minced ginger, egg, sambal oelek (if using), garlic, 1/2 teaspoon salt, and 1-1/2 teaspoons of the soy sauce.
- Using a rubber spatula, mix gently but thoroughly to combine. Divide the mixture into 6 even portions and shape into patties about 4" wide and 3/4" thick. Transfer to a parchment-lined baking sheet and cover with plastic wrap. Refrigerate while you prepare the mayonnaise and the slaw.
- SOY MAYONNAISE:.
- In a very small saucepan combine the remaining soy sauce and the sugar and cook until reduced to a syrup, 2 to 3 minutes. The soy-sugar mixture should coat the back of a spoon. Set aside to cool completely.
- When cooled add 1-1/2 tablespoons of the soy glaze to the mayonnaise and refrigerate until ready to serve with the burgers. (The remaining soy glaze may be kept indefinitely at room temperature and used to drizzle on grilled salmon, grilled tuna, or pork to name a few.).
- SESAME SEED SLAW:.
- Combine the purple and green cabbages, remaining 1/4 cup of scallions, red onion, 1/4 cup vegetable oil, rice wine vinegar, remaining 2 tablespoons cilantro, sesame oil, remaining 1/2 teaspoon salt, and crushed red pepper, and toss throughly to combine. Transfer to a serving bowl and sprinkle with sesame seed. Refrigerate while you prepare the burgers.
- COOK BURGERS AND ASSEMBLY:.
- Heat a large skillet over medium-high heat and add the remaining 2 tablespoons of oil. When the oil is hot, season both sides of the burgers lightly with kosher salt and add the burgers to the skillet and cook, turning once, until golden brown on both sides and salmon is just cooked through, about 3-1/2 minutes per side.
- Serve the salmon on warm buns, buttered with soy mayonnaise on the bottom side of bun, garnish top with smidgen of soy mayonnaise and the sesame slaw.
- Enjoy!
Nutrition Facts : Calories 661.8, Fat 38.8, SaturatedFat 6, Cholesterol 134.5, Sodium 1605.4, Carbohydrate 30.2, Fiber 2.9, Sugar 14.6, Protein 48.2
ASIAN PATTIES
I got this recipe from a television cooking show some years ago. I like to mix the burgers together in the morning and refrigerate until dinnertime. - Patricia Rubsam, Hillsboro, Oregon
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine the first seven ingredients. Crumble beef over the mixture and mix well. Shape into four patties. , Broil or grill until no longer pink. Serve on buns.
Nutrition Facts :
BEST EVER COOKOUT HAMBURGER PATTIES
This is an adopted recipe that we enjoyed prepared on the grill. Feel free to grill or pan fry these patties to your desired doneness.
Provided by riffraff
Categories Meat
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients.
- Shape into 4 patties, about 3 1/2 inches in diameter.
- Place in square baking dish 8 x 8 x 2-inches.
- If desired, brush each patty with additional catsup.
- Cover loosely and microwave on high (100%) 5 minutes; turn dish one-quarter turn.
- Microwave until done, 2 to 3 minutes.
- ALTERNATE COOKING METHOD: Grill to desired doneness.
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Reviews 57Total Time 27 minsEstimated Reading Time 4 mins
- Add egg to a large bowl and gently whisk. Add all remaining Hamburger Ingredients and mix with your hands just until combined. Form mixture into 4 equal patties roughly the size of your hamburger buns then make a deep impression in the middle of each patty with your thumb (this will help the burgers cook evenly). Refrigerate for 15 minutes.
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- In a large bowl, combine the soy sauce, sesame oil, brown sugar, red pepper flakes, ginger, garlic, and sandwich bread. Stir, then let the mixture sit for a few minutes to allow the bread to soften. Mash the mixture with a fork into a paste (it won't get completely smooth, but try to get it as uniform as possible). Add the beef and scallions. Using your hand, mix until well combined. Divide the mixture into 5 equal portions, shaping each into loose balls. Flatten the balls into 3/4-inch thick patties about 4-1/2 inches around. Form a slight depression in the center of each patty to prevent the burgers from puffing up on the grill.
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- Place 1 patty on bottom half of each bun; top each serving with lettuce leaves, chili-mayonnaise, and top half of bun.
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