As many of my friends can attest, I can’t make a hamburger and serve it straight up. Grilling onions, mushrooms, smoked meat, and other tasty treats to take it up a notch has become a bit of bad habit. Sometimes burgers are the easiest thing to grab from the butcher and if you’re short on time they are great. I’m just spoiled… and “hon, let’s keep it simple and make burgers” turns into a whole ordeal.
Anyway, here’s the first one. Just keep in mind – there’s nothing wrong with burgers straight up. I swear.
Asian Burgers and ‘slaw
1 lb ground beef
1 clove garlic, minced
1 tablespoon chopped scallions
1 tablespoon soy sauce
1/2 teaspoon toasted sesame oil
1/4 cup mayonnaise
1 teaspoon wasabi
1 cup shredded iceberg lettuce
4 hamburger buns
1/3 cup rice wine vinegar
1 1/2 tablespoon soy sauce
Juice of 1/2 lime
2 tablespoons sesame oil
1/2 cup peanut butter
1 head Napa cabbage, sliced thin
1 red bell pepper, julienne
1 yellow bell pepper, julienne
1 large carrot, grated fine with a peeler
3 green onions, cut on the bias, all of white part and half of the green
2 tablespoons cilantro, chiffonade
1/2 teaspoon ground black pepper
Salt, to taste
- In a bowl combine the ground beef, scallions, garlic, soy sauce and sesame oil. Mix until combined. Divide into 4 portions and form into burgers. Season with salt and pepper.
- Heat grill over medium-high heat and cook the burgers until desired doneness
- In a small bowl combine the mayonnaise and wasabi. Mix well.
- To assemble, spread the wasabi mayonaisse on both sides of the bun, top with a burger and lettuce.
- To make the ‘slaw: In a small bowl combine vinegar, soy sauce, lime juice, oil, and peanut butter. In a large bowl, combine all other ingredients and then toss with dressing.