Asian Burgers
with Sriracha mayo / chilled cucumber, shallot, basil salad

Name: Asian Burgers
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 cloves Garlic, chopped; 1 Green onions, chopped green and white parts; 1 lb Beef, ground; 1 Tbsp Worcestershire sauce (opt); 2 tsp Oil, toasted sesame; 1/2 tsp Salt; 1/2 tsp Black pepper; 4 leaves Lettuce, any crisp variety like Romaine or Boston leaf; 1 Tbsp + 1 Tbsp Oil, cooking; 4 Hamburger buns, gluten-free; ~1/4 cup Sriracha Mayo (ingredients listed separately); 1 Green onions, chopped green and white parts; 4 Tbsp Mayonnaise; 1/2 tsp Sriracha, more or less, to taste; 1 Limes, juice of; 1 bulb Shallots, sliced; 3 Cucumbers, medium, diced; 10 leaves Basil, sliced; 2 tsp Oil, olive; 1 Tbsp Vinegar, rice; 1/2 tsp Sugar

Active: 45 Total: 45

Original GF Paleo Vegetarian

With extra spices and topped with a spicy mayo, these Asian-inspired burgers are a fun addition to the summer grilling rotation. Serve the burgers with a fresh, tangy chilled salad with cucumbers and basil.

Ingredients

Metric

Servings:

Asian Burgers:

Garlic - 2 cloves , chopped
Green onions - 1 , chopped green and white parts
Beef, ground - 1 lb
Worcestershire sauce (opt) - 1 Tbsp
Oil, toasted sesame - 2 tsp
Salt - 1/2 tsp
Black pepper - 1/2 tsp
Lettuce, any crisp variety like Romaine or Boston leaf - 4 leaves
Oil, cooking - 1 Tbsp + 1 Tbsp
Hamburger buns, gluten-free - 4
Sriracha Mayo (ingredients listed separately) - ~1/4 cup

Sriracha Mayo:

Green onions - 1 , chopped green and white parts
Mayonnaise - 4 Tbsp
Sriracha - 1/2 tsp , more or less, to taste
Limes - 1 , juice of

Chilled Cucumber, Shallot and Basil Salad:

Shallots - 1 bulb , sliced
Cucumbers, medium - 3 , diced
Basil - 10 leaves , sliced
Oil, olive - 2 tsp
Vinegar, rice - 1 Tbsp
Sugar - 1/2 tsp

Prep

Shallots / Garlic - Prep as directed and store separately. (Can be done up to 5 days ahead)
Green onions (for both burgers and mayo) - Chop and combine green and white parts. (Can be done up to 3 days ahead)
Make Sriracha mayo - Combine green onions (the portion for the mayo) with mayonnaise, Sriracha and lime juice. Taste and add more Sriracha if you’d like it spicier. (Can be done up to 3 days ahead)
Make burgers - Use hands to combine beef with garlic, green onions (the portion for the burgers), Worcestershire sauce, sesame oil, salt and pepper. Form into 1" / 2.5cm thick patties, and make a depression in the center with your thumb (this will prevent them from rounding in the middle as they cook). Cover and refrigerate if not making right away. (Can be done 1 day ahead)
Cucumbers / Basil / Lettuce - Prep as directed. (Can be done 1 day ahead)
Make salad - Combine shallots with cucumbers, olive oil, vinegar, sugar and basil. Season with some salt and pepper and refrigerate until ready to serve. (Can be done 1 day ahead)

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

If making burgers on the grill: Heat grill to 500F (260C) degrees. Brush grill grates with first portion of cooking oil and then place patties over direct heat. Grill on opposite sides for ~4 minutes each with cover closed and continue cooking until burgers reach an internal temperature of 165F (74C) degrees. Brush buns with second portion of cooking oil and toast on grill for the last 2 to 3 minutes.
If making burgers on stovetop: Heat a skillet or grill pan over medium-high heat. Brush pan with first portion of cooking oil and then place patties on heated oil. Cook burgers until they reach an internal temperature of 165F (74C) degrees, ~4 minutes on each side. Brush buns with second portion of cooking oil and place, cut-side down on skillet or pan. Toast until golden brown.
Assemble burgers by spreading both halves of buns with Sriracha mayonnaise. Add burger patties and lettuce leaves.
Serve burgers with cucumber salad on the side and enjoy!

Reviews

Ratings

0 reviews