Recipe: Asian Burgers with Pickled Cucumbers
July 29th, 2007
I made these last weekend and they were pretty good. I would add curry powder to the burgers next time, but they are good as is. The recipe calls for 1# hamburger, but it really depends on how many burgers you want to make and what size. Most restaurants serve 1/2# burgers, and in my opinion that’s too big. I prefer a 1/3# or 1/4# burger.
Pickled Cucumbers
1 small cucumber
1 T apple cider vinegar
1 1/2 t sugar
1/4 t crushed red pepper
Using a mandoline, thinly slice the cucumber. Mix the pickling juices together and let it sit at room temp until the burgers are done.
Asian Burgers
1# hamburger (preferably grass-fed and organic)
1 T minced ginger root
3 garlic cloves minced
2 T chopped fresh cilantro
1 T tamari
salt and pepper
Mix everything together, but don’t mix too much or the burgers may fall apart. If this happens, you can add breadcrumbs and/or egg white to bind everything together.
Grill the burgers and serve on buns with pickled cucumbers and wasabi aioli (3 parts mayo to 1 part wasabi powder).
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