Asian Hoisin Burgers
Serves 4
Here is what you need:
1 1/2 pounds ground beef(recommend ground chuck)
4 sesame seed burger buns
¼ cup hoisin sauce
8 scallions (white and light green part)
very thin slices of seedless cucumber (see note)
½ tsp toasted sesame oil, and a little extra for scallions
1 or 2 tsp Sriracha sauce (depends on how much heat you like)
½ cup mayonnaise
vegetable oil
kosher salt
fresh cracked black pepper
Note: My cucumber slices are about the same length as my bun.
Here is what you need to do:
Heat a cast iron skillet, grill pan or grill to medium high. (I use the skillet to cook the burger and the grill pan for grilling the buns and scallions.)
Form the beef into four equal patties making them the same width as your buns and about ¾ of an inch thick.Don’t overwork the meat. Make an indention with your thumb in the center of the burger, this keeps the burger flat while grilling. Season the patties with salt and pepper on both sides. Brush the grill with the oil or put some oil in your heated skillet.Place the patty, indention side up, on the heat.I cook it for 4 minutes then flip it and cook for 2 more minutes. (We like our burgers medium) During the last minute of cook time, baste the patty with the hoisin sauce.Remove from heat, set on a platter and cover with foil for 5 minutes.
Brush the scallions with a little sesame oil, season with salt and place on the grill.Grill until charred and tender, but not mushy, about 3 minutes. Remove from heat, let cool enough so you can chop them. Place the buns cut side down on grill and let them get toasted, about a minute. (You can cook the scallions and toast the buns in the skillet if you don’t have a grill.)
In a small bowl mix together the mayonnaise, Sriracha, and sesame oil, taste and adjust if needed. Spread the mixture on the cut side of the buns, top and bottom. Place the sliced cucumber on the bottom buns, then the patty. Top the patty with the scallions then the top bun.
Let’s Eat!!