Asian Fusion Burgers
Share
Ingredients
- 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)
**Hoisin Ketchup
- ¼ cup ketchup (60 mL)
- 2 Tbsp. hoisin sauce (30 mL)
- ½ Tbsp. lime juice (7 mL)
***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