This is my Asian inspired hamburgers. When I was in Hong Kong I ordered room service one nite and got a hamburger. Well, I have to tell you, that burger was nothing like any I had ever tasted, so I set about making it when I got home. Let’s get cooking!
1 pound ground beef, preferably organic
3 tablespoons onion, minced
1/4 cup tamari soy sauce
2 tablespoons panko
salt and pepper to taste
1/2 head cabbage, either white or red, or a combination of both, sliced
1 carrot, julienned
1 small can crushed pineapple
3/4 cup mayonnaise
2 teaspoons five spice powder
1 teaspoon ground ginger
1/2 teaspoon sugar
1/2 teaspoon garlic, pressed
3 hamburger buns
2 teaspoons prepared horseradish
2 tablespoons mayonnaise
1. Mince 3 tablespoons onion, add tamari soy sauce, and mix with the hamburger, panko, and one egg. Add salt and pepper and mix again, then form 3 patties. Set on wax paper and store in the refrigerator.
2. Thinly slice the half head of cabbage. I like to use a quarter of white and a quarter of red cabbage for color. Julienne the carrots with long cuts. Add one small can crushed pineapple and 3/4 cup mayonnaise. Add 2 teaspoons of five spice powder, 1 teaspoon ground ginger, 1/2 teaspoon sugar, and 1/2 teaspoon fresh pressed garlic. Mix, then refrigerate.
3. Start your grill. Oil your grill to prevent the burgers from sticking. Grill the burgers to desired doneness. I like to put a little char on the outside. Grill buns until toasted. Spread buns with the mixture of 2 teaspoons prepared horseradish and 2 tablespoons of mayonnaise. Place the burger on top of the lower bun, then top the burger with the lettuce and pineapple spread, then top with the other bun. Enjoy!