Asian-inspired burger

Posted by cuizine | September 4, 2013 | Recipes - General, Savoury, Uncategorized

I was recently tasked with coming up with a burger based on limited but conventional burger-related ingredients: beef, buns, gherkins, iceberg lettuce, tomato and onion. I could add 4 additional things. Honestly, I was stumped because up until now the challenges had been prescriptive in ingredients, and sometimes method (such as must cook on stove or bbq, etc) but this was a first for me with regards to being prescriptive with the result too. Anyway, I decided to get an asian twist on it, mostly inspired by seeing a Chinese newspaper and wanting to use it in a shot!

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So my twist was as follows: added a tablespoon of soy sauce and a few squirts of wasabi to the mince and mixed with egg to bind. Then made the patties. Grilled them on the braai (bbg) rotating them every 30 seconds and basting with a meat marinade mixed with a bit of soy sauce. I braised shimeji and shiitake musrooms with onions in soy sauce and a bit of sesame oil until they were soft and delicious. I made shoestring fries and roasted them in the oven mixed with sesame oil and soy sauce which is why the look burnt – its the soy. What would bring it all together is a nice dollop of Japanese mayo, optionally mixed with a squirt of wasabi for a kick. All in all, some epic deliciousness which was fairly easy to accomplish.
Got any cool burger tips, tricks or recipes? I’d love to hear it!

Blog Comments

I love love love the first picture, the chopstick through the middle of the burgers makes me smile. I wanted to make shoestring fries, but my mandolin only has 2 settings, neither of which were ideal. Instead I laboured over the stove making triple cooked chips, which all seems pointless now.

I just love this take on a otherwise pretty “done” dish!! Chopstick through the burger is visually perfect!!! My favourite of favourite is a an awesome veggie option i tried at Gourmet Burger Compnay in Clapham Common…Butter bean patty with fresh red onion relish and tsatziki. I make it at least once a month as a burger night treat 😀

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