Tropical Burgers with an Asian Flair

By • July 22, 2010 0 Comments

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Tropical Burgers with an Asian Flair


Author Notes: I don't often vary from my standard beef burger, other than to try most anything as a topping. That's how these burgers started out. I liked them well enough that I began playing with the seasoning in the beef until I got it just to the point that it complemented the condiments. I cook these occasionally for a change, or if I want to suprise folks who are expecting "just burgers." I keep the pickles in my fridge all summer long, and eat them with most everything. Or by themselves.Kayb

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Serves 6

Rice Vinegar Pickles

  • 1/2 cup rice vinegar
  • 1/4 cup mirin
  • 1/4 cup water
  • 1 teaspoon powdered ginger
  • 1 tablespoon tahini
  • 1/2 teaspoon ground white pepper
  • 4-5 medium cucumbers
  1. Slice cucumbers about 1/8 inch thick (a mandoline helps!) and pile loosely in a plastic container with a tight lid.
  2. Whisk together remaining ingredients and pour over cucumbers. Toss gently to be sure both sides of each slice are exposed to vinegar mix. Cover and refrigerate for 48 hours.
  3. If you need them more quickly, heat the vinegar, mirin and other ingredients until almost boiling and pour over cucumbers. They'll be ready to eat when they're chilled (but better the next day).

Burgers

  • 2 pounds organic, grass-fed ground beef sirloin
  • 1 egg, beaten
  • 1/2 cup cracker or bread crumbs
  • 2 tablespoons ginger, very finely minced or grated
  • 1 tablespoon sesame oil
  • 6 thick slices fresh pineapple
  • 1/2 cup ballpark mustard
  • 1 tablespoon grated horseradish (or to taste)
  • 1/2 teaspoon sriracha (or to taste)
  • 12 green onions
  • 6 slightly sweet buns (I like King's Hawaiian Buns, but they may be too sweet for many)
  1. Crumble ground beef in a bowl.
  2. Beat egg with minced ginger and sesame oil, and drizzle over meat. Sprinkle with cracker crumbs, and mix with fork until well blended. Form patties and refrigerate.
  3. In a separate bowl whisk together mustard horseradish, sriracha. Set aside.
  4. Cut onions so white and green parts are of about equal length. Slice in half lengthwise.
  5. Grill burgers on medium hot grill for five minutes on one side, three on the other. Remove to edges of grill, where heat is indirect, and grill pineapple over hot coals for about 90 seconds on a side.
  6. Assemble burgers. Spread rolls with spiced-up mustard; top with burger patty and a slice of pineapple. Arrange sliced green onions on pineapple, turning in alternate directions so white and green ends alternate across the patty. Top onions with a layer of pickles and the other half of bun.

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