Chili crisp burgers topped with crunchy Asian slaw are a delicious summer blockbuster. Grill them up on the barbecue or in a skillet ~ you don’t want to miss these dreamy burgers!
Juicy burgers meet bright Asian flavors in the ultimate celebration of one of my favorite Chinese condiments: chili crisp! These Asian burgers are definitely going to be the breakout hit of your summer, I promise.
I don’t know what gets top billing ~ the epic crunch of the slaw or the supreme juiciness of these chili crisp burgers. The combo is unique and really really tasty. My husband pronounced them the best burger he’s ever had. ‘Nuff said.
did you know?
Chili crisp is a condiment commonly used in Chinese cuisine. It’s typically made from chili peppers, oil, garlic, and crispy elements such as shallots or sometimes Sichuan peppercorns. It gives a spicy, savory, crunchy flavor to dishes and has a relatively gentle heat. Chili crisp has exploded in popularity recently. I love it and if you haven’t encountered it yet, I highly recommend you give it a try.
what you’ll need for Asian burgers
- ground beef
- feel free to go with a leaner ground beef for this recipe. The add-ins will provide plenty of flavor and juiciness.
- chili crisp
- the brand I’ve been using is Fly By Jing, a premium brand that offers high-quality Sichuan chili crisps and other Chinese pantry staples.
- toasted sesame oil
- not to be confused with plain sesame oil, toasted sesame oil is a condiment or finishing oil. It’s sold in smaller bottles in the Asian or International section of your supermarket. The oil should have a rich, dark amber color and a strong toasted aroma.
- fresh garlic and ginger
- Tamari soy sauce
- scallions
- salt
- burger buns
for the slaw
- Savoy and red cabbage
- carrot
- red and yellow bell pepper
- cilantro
- fresh ginger
- toasted sesame oil
- rice wine vinegar
- salt
for the chili crisp mayo
- mayonnaise
- chili crisp
the burgers
I infuse a ton of flavor into the ground beef with a juicy combination of toasted sesame oil, chili crisp, Tamari, fresh ginger and garlic, and scallions. No fillers or binders like egg or bread crumbs in these babies ~ just 100% flavor. As written the recipe makes 4 large Guy Fieri style Asian burgers. Alternatively you could make 6 smaller smash style burgers.
Tip: when you form your burgers make an indentation in the center. This will help them cook evenly and prevent the centers from puffing up (not a good look for a burger.)
can you make Asian burgers ahead?
Absolutely, just form your burger patties and wrap well. Refrigerate for up to a day ahead.
the slaw
The Asian style coleslaw is colorful and crunchy, but fine enough to top the burger without overwhelming. Could you serve it on the side instead? Absolutely! But I’d suggest both, it adds such personality to the burger.
This recipe is a riff on my Asian Slaw ~ this one’s a little simpler with a lighter dressing which is more appropriate for topping my Asian burgers.
The sauce!!
Everybody knows a great burger always comes with a great sauce. This one is a simple 2-ingredient wonder you’ll want to use in lots of other ways. It takes a classic sriracha mayo in a slightly more nuanced direction: perfect for an epic Asian burger. Take my advice and make extra, it makes the BEST dip for French fries.
how to construct chili crisp Asian burgers
- Slather the bottom of your toasted bun with chili crisp mayo.
- Add a few leaves of cilantro (optional) and your perfectly cooked burger.
- Top with more chili crisp mayo (why not?)
- Finish with a nice pile of Asian slaw.
what we love about these burgers
The sauces and aromatics that go into these Asian burgers not only add tons of flavor, they make them super juicy (watch out ~ you’ll need an extra napkin!) They’re pretty and colorful with the slaw piled on top, and are a nice change from the same old barbecued burger. This recipe is going on my personal list of favorites, and it’s already been requested again by the family.
serving suggestions for Asian burgers
We chose a simple pea pod salad and frozen sweet potato fries (for dipping into that chili crisp mayo, of course.) Frozen fries are an easy no-brainer with burgers, and then all you have to think about is a salad or fresh veg. There’s no need to stick to an Asian theme ~ here are a few ideas for filling out your plate:
Chili Crisp Asian Burgers
Ingredients
- 1 ¾ – 2 lbs ground beef
- 2 Tbsp chili crisp
- 1 Tbsp toasted sesame oil
- 1 Tbsp Tamari soy sauce
- 1 Tbsp fresh ginger, grated
- 2-3 cloves garlic, minced
- 1/2 tsp salt
- 1 bunch slender scallions, very thinly sliced, white and green parts (about 6-7)
- 4-6 burger buns, lightly toasted
Asian slaw
- 2 cups Savoy cabbage, very thinly shredded
- 2 cups red cabbage, very thinly shredded
- 1/2 cup shredded carrot
- 1/4 cup red bell pepper, finely julienned
- 1/4 cup yellow bell pepper, finely julienned
- handful of cilantro, roughly chopped
- 2 tsp fresh ginger, grated
- 1 tsp toasted sesame seeds
slaw dressing
- 3 Tbsp rice vinegar
- 2 Tbsp toasted sesame oil
- salt to taste
chili crisp mayo*
- 1/2 cup mayonnaise
- 2 tsp chili crisp, or more to taste.
Instructions
slaw
- Combine the cabbages, carrots, peppers, cilantro, ginger and sesame seeds in a bowl and toss with enough dressing to moisten everything. You want the slaw lightly dressed. Cover and chill until needed. Note: you'll have extra slaw. Not a bad thing!
slaw dressing
- Whisk the oil and vinegar together, then add salt to taste. Adjust the ratio of oil to vinegar to your preference.
chili crisp mayo
- Stir the mayo and chili crisp together until well combined. Taste and add more chili crisp if you like. Note: make sure you stir the chili crisp thoroughly before measuring because the chili solids settle at the bottom of the jar.
burgers
- Blend the burger ingredients together. I like to do this in my stand mixer fitted with the paddle attatchment. I break apart the meat before adding it, and sprinkle everything else in evenly. This helps minimize the amount of time spent manipulating the ground beef to insure tender burgers. You can also do it by hand in a large bowl.
- Form the meat into 4 large or 6 smaller patties. Make an indentation in the center of the burgers. This helps to keep the meat from puffing up in the center as it cooks and shrinks. (See post for illustration.) Cover and refrigerate the burgers until ready to cook.
- Grill or fry your burgers on a lightly oiled surface. Cook until they reach an internal temperature of 160°F (71°C) for safety.
- To assemble the burgers spread chili crisp mayo on the bottom of the buns. Top with a few sprigs of cilantro, this is optional. Add the burger and spread a little more mayo on the burger. Top with a nice pile of slaw.
Wow! Great burger recipe. Can’t wait to try. Thanks for sharing!
Thanks Steph, they were a huge hit here, hope you love them!