Far East Barbecue Burgers
Posted in: Main Dishes, Grilling Tagged: barbecue, chinese five spice, Mirin, Hoisin sauce, Asian, SummerGrillingRecipeContest, coleslaw
The Far East Barbecue Burger, with its crunchy coleslaw, tangy barbecue sauce and subtlety flavored burger takes the classic burger to another flavor continent. Using coleslaw adds another layer of flavor as well as an interesting textural crunch. Its use on this burger is a take-off on the popular pulled pork sandwich served in the Carolinas. Its use, along with the Asian barbecue sauce and burger seasoning, creates a complex, yet pleasing flavor combination
Ingredients
- For the Coleslaw
- 2 Teaspoons Low Sodium Soy Sauce
- 4 Tablespoons Rice Vinegar
- 4 Tablespoons Canola Oil
- 4 Tablespoons Sugar
- 1 Teaspoon Garlic Salt
- 2 Tablespoons Mirin
- 1 Head Savoy Cabbage
- For the Barbecue Sauce
- 1/2 Cup Hoisin Sauce
- 2 Tablespoons Rice Vinegar
- 2 Tablespoons Low Sodium Soy Sauce
- 2 Tablespoons Fresh Ginger, grated
- 4 Tablespoons Canned Crushed Pineapple
- 1/2 Teaspoon Hot Chili Garlic Sauce
- For the Burgers
- 1 Tablespoon Kosher Salt
- 1/4 Teaspoon Chinese Five Spice
- 2 lbs Ground Chuck
- Canola Oil (For Grill Rack)
- 6 Sesame Seed Rolls
Instructions
- Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
- For the Coleslaw: To make the dressing, mix the soy sauce, rice vinegar, canola oil, sugar, garlic salt and Mirin in a small mixing bowl and whisk thoroughly. Trim off outer leaves from the savoy cabbage, cut in half from top to bottom (through the stem end), remove and dispose of the stem. Then cut each half into very thin slices. Combine 4 cups of the sliced cabbage with the dressing, mix well, cover with plastic wrap and set aside to allow the flavors to mingle.
- For the Barbecue Sauce: Mix the Hoisin sauce, rice vinegar soy sauce, grated ginger, pineapple and hot chili garlic sauce in a small mixing bowl. Cover with plastic wrap and set aside to allow flavors to mingle.
- For the Burgers: Mix the Kosher salt and Chinese Five Spice in a small container. Divide the ground chuck into 6 equal portions and loosely form into 6 patties with a minimum of handling. Sprinkle each side of the burgers with the salt-spice mixture. Brush the grill rack with the canola oil. Place the burger patties on the rack and cook for 4 to 5 minutes. Turn the burgers and cook for an additional 4 to 5 minutes to desired doneness. Remove burgers from grill, place on a sheet pan and cover loosely with foil to allow juices to settle. While burgers are resting, place the rolls, cut side down, on the grill rack until lightly toasted. To assemble the burgers, arrange the bottoms of the rolls on as serving platter. Place a burger on each roll, spread 2 tablespoons of the barbecue sauce on each patty and then add ¼ cup of the coleslaw. Top with roll tops and serve.
Notes
The Rice Vinegar, Low Sodium Soy Sauce, Mirin, Hoisin Sauce and Hot Chili Garlic Sauce call all be found in the Asian section of most full-service grocery store.
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