Chili Crisp Asian Burgers
Juicy chili crisp Asian burgers are the smash hit of this summer's barbecue scene.
Servings: 4 -6
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.
Notes
*Double or triple the chili crisp mayo if you want to use it as a dipping sauce for fries (highly recommended.)
As written the recipe makes 4 large Guy Fieri style burgers. Alternatively you could make 6 smaller smash style burgers. Nutrition info is for 4 burgers.
Nutrition
Calories: 877 kcal · Carbohydrates: 32 g · Protein: 43 g · Fat: 63 g · Saturated Fat: 17 g · Polyunsaturated Fat: 19 g · Monounsaturated Fat: 22 g · Trans Fat: 2 g · Cholesterol: 147 mg · Sodium: 1090 mg · Potassium: 910 mg · Fiber: 3 g · Sugar: 7 g · Vitamin A: 3249 IU · Vitamin C: 48 mg · Calcium: 134 mg · Iron: 6 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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