Time 35m Number Of Ingredients 22 Steps:
In a bowl, mix the ground beef with the garlic, ginger, soy sauce, brown sugar, green onion, sesame seeds and black pepper. Form into four equal-sized patties. For best results, form a slight indentation in the middle of each patty and shape them just under one inch thick as they will puff up during grilling, especially in the middle. Let rest for 15 minutes at room temperature. In the meantime, prepare the Quick Cucumber Carrot Pickle. In a small bowl, toss the carrots, cucumber and sesame seeds with the rice vinegar and sugar. Assemble the condiments and garnishes of your choice for the Banchan Burger Bar. Preheat the barbecue grill for direct grilling over high heat. If you are cooking on the stove-top, set a large grill pan or frying pan over high heat. When a bead of water sizzles upon contact and evaporates, add the cooking oil. Place the patties on the hot grill or frying pan, not touching each other. Cook the patties 5 to 7 minutes on each side for medium (should be an internal temperature about 150°F. Serve with Banchan burger toppings.
Time 30m Yield 4 servings Number Of Ingredients 11 Steps:
Preheat a grill to medium high. Mix the kimchi and mayonnaise in a small bowl; set aside. Combine the ground beef, garlic, brown sugar, soy sauce, sesame oil, 1 teaspoon salt and a few grinds of pepper in a medium bowl. Form the beef into 4 patties, about 4 inches wide and 3/4 inch thick. Oil the grill grates. Add the patties and cook until marked on the bottom and starting to cook up the sides, about 3 minutes. Flip and cook 3 to 4 more minutes for medium rare. Toast the buns on the grill. Transfer the burgers to the bun bottoms. Top with the kimchi mayonnaise, pickles and bun tops. Serve with chips.
Time 30m Yield 4 Number Of Ingredients 9 Steps:
Preheat grill for medium heat and lightly oil the grate. Mix ground beef, green onion, hoisin sauce, Sriracha sauce, sesame oil, garlic powder, red pepper flakes, ginger, salt, and black pepper together in a bowl until thoroughly combined. Divide meat mixture into quarters; form each portion into a patty. Grill on the preheated grill until meat is browned and no longer pink inside, about 10 minutes per side.
Time 30m Yield 8 servings. Number Of Ingredients 15 Steps:
In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. Shape into eight patties., In two large skillets, cook burgers in oil over medium heat for 5-6 minutes on each side or until a thermometer reads 160°., Meanwhile, combine mayonnaise and wasabi; spread over buns. Serve burgers on buns with cabbage.
Number Of Ingredients 9 Steps:
To make the burgers: In a medium sized bowl add the ground beef and korean bbq marinade. Mix until just incorporated being careful not to over mix. Shape into 4 patties. Preheat your grill and place burgers on the grill. Turn them once and cook for about 8 minutes until cooked throughout. To make the slaw: In a small bowl add the coleslaw, rice vinegar, soy sauce and sesame oil. Toss until combined. To make the sweet chili lime mayo: In a small bowl add the mayonnaise, sweet chili sauce, and lime juice. Mix until combined. To assemble the burgers place a bed of romaine on the bottom of the patty and top with sweet chili lime mayo and slaw. Enjoy!
Time 35m Yield 4 servings Number Of Ingredients 14 Steps:
Place the beef in a bowl, add with curry powder, sugar, cilantro, scallions, garlic, chiles, cumin, salt, and pepper, and mix well. Form into 4 (8-ounce) patties. Place patties on grill and grill to desired doneness. Place scallion pieces and shiitake caps on the grill and brush with the teriyaki sauce and grill until well charred. Serve burgers on sesame buns topped with grilled scallion and shiitakes and more teriyaki sauce, if desired.
Time 35m Yield 6 servings. Number Of Ingredients 9 Steps:
Shape meat into six patties; place in a shallow dish. In a small bowl, whisk together the oil, soy sauce, ketchup, vinegar, garlic and pepper. Set aside 1/4 cup for basting; cover and refrigerate. Pour remaining marinade over the patties. Cover and refrigerate for at least 3 hours., Grill burgers, uncovered, over medium heat for 5-6 minutes on each side until a thermometer reads 160° and juices run clear, basting occasionally with reserved marinade. , Serve on hamburger buns with lettuce leaves and tomato slices if desired.
Time 30m Yield 6 serving(s) Number Of Ingredients 10 Steps:
Shape meat into six patties and place in a shallow dish. In a bowl, whisk together the oil, soy sauce, ketchup, vinegar, garlic and pepper. Set aside 1/4 cup for basting and refrigerate. Pour remaining marinade over the patties. Cover and refrigerate for at least 3 hours. Grill burgers, uncovered, over medium heat for 5-6 minutes on each side until meat juices run clear, basting with reserved marinade. Serve on hamburger buns with lettuce leaves and tomato slices if desired.
More about “asian barbecue burgers recipes”
Time 30m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Soak mushrooms in warm water to cover until softened, about 20 minutes. Drain, discard stems and finely chop caps. Crumble meat into a large bowl. Add mushrooms, onion, water chestnuts, green onions, garlic, soy sauce, oyster-flavored sauce, and sesame oil. Mix well. Sprinkle cornstarch over meat mixture & mix well. Divide mixture into 4 equal portions into a patty about 1" thick. Place patties on a oiled grill 3-4" above a solid bed of low-glowing coals or on a medium-high gas grill. Cook, turning once, until done to your liking, 3-4 minutes per side for medium-rare. Serve in buns with your favorite condiments.
