1 large egg 1 lb ground beef (450 g) ½ cup panko (75 g) ½ cup finely chopped yellow onion (75 g) 2 tsp chili garlic sauce (10 mL) 1 Tbsp soy sauce (15 mL) 1 Tbsp hoison sauce (15 mL) 1 Tbsp lime juice (15 mL) ½ Tbsp dark brown sugar (7 mL) 1 tsp dried basil (5 mL) 1 tsp garlic powder (5 mL) ½ tsp ground ginger (2.5 mL) ¼ tsp ground pepper (1.25 mL) Slaw 1 cup angel hair coleslaw (~70 g) ½ cup matchstick carrots (~75 g) 2 tsp rice vinegar (10 mL) 1 tsp soy sauce (5 mL) 1 tsp lime juice (5 mL) 1 tsp honey (5 mL) ½ tsp sesame oil (2.5 mL) For Serving 4 burger buns Chili garlic aioli* or hoisin ketchup** To make the slaw, add all slaw ingredients to a Thatsa® Medium Bowl and stir to combine. Set aside for flavors to develop. To make burgers, add egg to the Fix 'N Mix Bowl and whisk. Add all remaining hamburger ingredients and stir until well combined.  Divide mixture into 4 equal portions, and form patties using the Hamburger Press. Heat afry pan on medium heat, adding a small amount of oil if needed. Cook burgers for 2-3 min.*** Flip patties, cook for 2-3 min. Adjust cooking time as needed until you reach desired doneness. Remove burgers from pan and let rest for 5-10 min. before serving. Place burgers on hamburger buns, top with slaw, and serve with chili garlic aioli* and hoisin ketchup** if desired. *Chili Garlic Aioli ⅓ cup mayonnaise (80 mL) 3 Tbsp. ketchup (45 mL) 1 tsp chili garlic sauce (5 mL) ½ tsp garlic powder (2.5 mL) Mix all in an Ideal Lit'l Bowl. **Hoisin Ketchup ¼ cup ketchup (60 mL) 2 Tbsp. hoisin sauce (30 mL) ½ Tbsp. lime juice (7 mL) Mix all in an Ideal Lit'l Bowl. ***Check internal temperature to find out if your burger is done to your liking! And remember to remove burgers from fry pan a little before desired temperature, as the internal temperature will continue to rise after cooking.  Medium-rare: 130°-135°F/54°-57°C Medium: 140°-145°F/60°-63°C  Medium well: 150°-155°F/65°-68°C  Well-done: 160°-165°F/71°-74°C

• 1 large egg
• 1 lb ground beef (450 g)
• ½ cup panko (75 g)
• ½ cup finely chopped yellow onion (75 g)
• 2 tsp chili garlic sauce (10 mL)
• 1 Tbsp soy sauce (15 mL)
• 1 Tbsp hoison sauce (15 mL)
• 1 Tbsp lime juice (15 mL)
• ½ Tbsp dark brown sugar (7 mL)
• 1 tsp dried basil (5 mL)
• 1 tsp garlic powder (5 mL)
• ½ tsp ground ginger (2.5 mL)
• ¼ tsp ground pepper (1.25 mL)

Slaw

• 1 cup angel hair coleslaw (~70 g)
• ½ cup matchstick carrots (~75 g)
• 2 tsp rice vinegar (10 mL)
• 1 tsp soy sauce (5 mL)
• 1 tsp lime juice (5 mL)
• 1 tsp honey (5 mL)
• ½ tsp sesame oil (2.5 mL)

For Serving

• 4 burger buns
• Chili garlic aioli* or hoisin ketchup**

1. To make the slaw, add all slaw ingredients to a Thatsa® Medium Bowl and stir to combine. Set aside for flavors to develop.
   
2. To make burgers, add egg to the Fix 'N Mix Bowl and whisk. Add all remaining hamburger ingredients and stir until well combined. 
3. Divide mixture into 4 equal portions, and form patties using the Hamburger Press.
4. Heat afry pan on medium heat, adding a small amount of oil if needed. Cook burgers for 2-3 min.*** Flip patties, cook for 2-3 min. Adjust cooking time as needed until you reach desired doneness.
5. Remove burgers from pan and let rest for 5-10 min. before serving.
6. Place burgers on hamburger buns, top with slaw, and serve with chili garlic aioli* and hoisin ketchup** if desired.

*Chili Garlic Aioli

• ⅓ cup mayonnaise (80 mL)
• 3 Tbsp. ketchup (45 mL)
• 1 tsp chili garlic sauce (5 mL)
• ½ tsp garlic powder (2.5 mL)

• ¼ cup ketchup (60 mL)
• 2 Tbsp. hoisin sauce (30 mL)
• ½ Tbsp. lime juice (7 mL)

• Medium-rare: 130°-135°F/54°-57°C
• Medium: 140°-145°F/60°-63°C 
• Medium well: 150°-155°F/65°-68°C 
• Well-done: 160°-165°F/71°-74°C