Asian Burgers Recipes

Steps:

• In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. Shape into eight patties., In two large skillets, cook burgers in oil over medium heat for 5-6 minutes on each side or until a thermometer reads 160°., Meanwhile, combine mayonnaise and wasabi; spread over buns. Serve burgers on buns with cabbage.

Steps:

• Preheat the oven to 400 degrees F.
• For the marinade: Combine all the ingredients in a medium saucepan over medium-high heat. Bring to a simmer, then remove from the heat. Reserve 1/4 cup of the marinade for the slaw. Transfer the remaining marinade to a shallow baking dish and let cool completely.
• For the burgers: Divide the meat into 4 equal portions (about 6 ounces each). Shape each portion with your hands into a round patty, about 3/4 inches thick. Use your thumb to make a divot in the center of each burger. Transfer to the shallow baking dish with the marinade, cover and refrigerate at least 10 to 15 minutes and up to 2 hours.
• For the cabbage slaw: Combine the cabbages, carrots, green onions, cilantro and sesame seeds in a medium bowl. Add the reserved 1/4 cup marinade and season with salt and pepper to taste. Let sit at least 15 minutes before serving.
• To finish the burgers: Heat a griddle or large cast-iron pan over high heat. Add the canola oil and let heat until it begins to shimmer. Remove the burgers from the marinade, season with salt and pepper and place in the pan. Cook the burgers, basting with the marinade and flipping once, until golden brown on both sides and cooked to medium doneness, about 8 minutes total.
• Place the buns cut-side up on a baking sheet, brush the cut sides with some canola oil and toast in the oven until golden brown, 4 to 5 minutes.
• Meanwhile, make the gochujang "ketchup": Whisk together the gochujang, orange juice and honey in a small bowl and set aside.
• Place the burgers on the bottom buns. Top with the gochujang "ketchup", a spoonful of the slaw, cilantro leaves and the top buns and serve immediately.

Steps:

• Place the beef in a bowl, add with curry powder, sugar, cilantro, scallions, garlic, chiles, cumin, salt, and pepper, and mix well. Form into 4 (8-ounce) patties. Place patties on grill and grill to desired doneness. Place scallion pieces and shiitake caps on the grill and brush with the teriyaki sauce and grill until well charred.
• Serve burgers on sesame buns topped with grilled scallion and shiitakes and more teriyaki sauce, if desired.

Steps:

• Place a colander on top of a bowl; add salmon to the colander and separate fish a bit to allow it to drain. Let stand until well drained, about 10 minutes. Discard juice and transfer salmon to a large bowl.
• Mix bell pepper and onion into the salmon. Add bread crumbs, eggs, soy sauce, Sriracha, ginger, 1 teaspoon sesame oil, mustard powder, and garlic powder; mix to combine. Form into 5 patties. Place patties on a cookie sheet and cover with plastic wrap. Chill in the refrigerator, 1 hour to overnight.
• Heat vegetable oil and 1 teaspoon sesame oil in a 12-inch nonstick skillet over medium-high heat. Gently place burgers into the skillet, reduce heat to medium, and cook, turning just once, until well browned, 7 to 9 minutes per side. Place cooked burgers on a serving platter.

Steps:

• Heat a cast iron pan over medium-high heat.
• Combine mayonnaise, cilantro, General Tso sauce, garlic, crushed red pepper, onion powder, 1/8 teaspoon black pepper, and salt in a small mixing bowl; stir well.
• Form ground beef into 4 patties; place into the hot pan. Add 3 to 4 drops of soy sauce to each burger; season with additional black pepper to taste. Cook patties until browned and no longer pink in the centers, about 5 minutes per side. An instant-read thermometer inserted into the center of each patty should read at least 160 degrees F (70 degrees C).
• Prepare hamburger buns by adding a generous amount of mayonnaise mixture and romaine to each. Add cooked patties to buns and serve.

Steps:

• Shape meat into six patties; place in a shallow dish. In a small bowl, whisk together the oil, soy sauce, ketchup, vinegar, garlic and pepper. Set aside 1/4 cup for basting; cover and refrigerate. Pour remaining marinade over the patties. Cover and refrigerate for at least 3 hours., Grill burgers, uncovered, over medium heat for 5-6 minutes on each side until a thermometer reads 160° and juices run clear, basting occasionally with reserved marinade. , Serve on hamburger buns with lettuce leaves and tomato slices if desired.