Asian Burgers with Soy Glaze & Slaw

I can honestly say that this is the most flavorful meal I have made in a while. If you enjoy Asian cuisine, don’t miss out on these burgers with a slightly spicy slaw and a salty glaze. Additionally, I’ve added a guide on Asian staples to carry at all times!

Whether you consider yourself a culinary gourmand or kitchen simpleton, we all share one characteristic in common… at the end of a workday, none of us are interested in leaving the house to go pick up a few forgotten ingredients. Unless you have a spouse or dinner mate to consistently go fetch, improvisation becomes our new best friend. Unfortunately, I have been victim to substitution failure too many times. Ground ginger truly doesn’t hold a candle to freshly grated from the root. Onion powder will never give the same sensation as chopped straight from the vegetable. In order to prevent such occurrences, I have started to carry spices, sauces, and vegetables common to fusions that I enjoy cooking. Rather than spill out a long laundry list of what Italian, French, Indian, Asian, and Mexican ingredients should encompass, I will solely give my recommendations on Asian cuisine.

Asian Cuisine Staples

Five liquids worth carrying at all times:

• Sriracha – a spicy chili sauce to add heat
• Soy sauce – adds saltiness
• Mirin – sweetens dishes
• Seasoned rice vinegar – creates acidity
• Peanut oil – to cook or saute

Fresh foods worth carrying:

• Garlic
• Ginger root
• Green onion
• White onion
• Carrot

In the burger recipe below, I use the ingredients above as the basis of my patty and slaw. I blended the fresh ingredients to get an even distribution of flavor in the burger. Believe it or not, the bun on which you decide to lay this meat matters just as much as any other component. A flimsy, teeny, stale bread straight from a package that’s been sitting on the shelf for a month will ruin the recipe. I prefer kaiser style rolls baked within a few days of eating. A slight toast before serving will create the perfect envelope for your burger creation. Don’t be overwhelmed by ingredients listed below, some are used twice and the majority are found in my “Asian Cuisine Staples” listed above.

For the burger patties:

• 1 lb 85/15 lean grass-fed ground beef
• 1 egg
• 1/2 white onion
• 1 carrot
• Tbsp ginger and garlic
• 1 sprig green onion chopped finely
• 2 tbsp soy
• 1/4 cup Panko bread crumbs

In a blender or processor, puree onion, carrot, garlic, and ginger. Add to beef. Mix together the rest of the ingredients. Cook on grill or on stove top in peanut oil(medium heat with lid, flip once and cook for 10-15 minutes total).

For the soy glaze:

• 1/4 cup soy sauce
• 1 tbsp peanut oil
• 1 tbsp brown sugar
• 1 tsp ginger
• 1 tbsp flour and water whisked together to thicken sauce

In a small saucepan, heat 1 tbsp peanut oil. Add ginger. Cook for a minute or so on medium low. Add soy and brown sugar. Cook until sugar dissolves. Add flour mixture and whisk in. When thickened, take off heat and set aside.

For the slaw:

• About 6 cups of grocery bought slaw (I love Trader Joes organic broccoli slaw)
• 1 1/2 cups plain organic yogurt
• 2 tbsp mirin
• 1 tsp sriracha
• 2 tbsp rice vinegar
• 1 tsp soy
• 1 sprig green onion chopped finely

Make sauce with all ingredients first and then add to slaw. The longer it sits, the better it will taste.

Dress up your burgers on kaiser roll with patty, soy glaze, and slaw as pictured above.