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Oriental burger Recipe

Oriental burger
Source: Iga

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Ingredients

  • 1 grated carrots
  • ½ mL (1/8 tsp.) salt 
  • 5 mL (1 tsp.) sesame oil
  • Pinch of hot pepper flakes 
  • 10 mL (2 tsp.) sugar
  • 30 mL (2 tbsp.) rice vinegar
  • ½ sweet red pepper cut into thin slices
  • 500 mL (2 cups) finely chopped nappa cabbage
  • 10 mL (2 tsp.) peeled and grated fresh gingerroot
  • 4 hamburger buns
  • 5 mL (1 tsp.) soy sauce 
  • 5 mL (1 tsp.) sesame oil
  • 450 g (1 lb.) lean ground Nagano pork 
  • 10 mL (2 tsp.) brown sugar 
  • 10 mL (2 tsp.) red curry paste 
  • 10 mL (2 tsp.) lime juice
  • 15 mL (1 tbsp.) fish sauce (nuoc mam)
  • 60 mL (1/4 cup) finely chppoed unsalted peanuts
  • 75 mL (1/3 cup) bread crumbs
  • 125 mL (½ cup) chopped fresh cilantro
  • 1 clove garlic, finely chopped
  • 1 egg
  • 2 green onions, chopped
PREP TIME
10m
COOK TIME
10m
TOTAL TIME
20m
YIELD
4 servings

Instructions

  • In a bowl, combine egg, green onions, garlic, coriander, bread crumbs, peanuts, fish sauce, lime juice, ginger, brown sugar, curry paste, soy sauce and sesame oil.
  • Add pork and mix well.
  • Shape pork mixture into four patties. (They can be prepared ahead of time; place patties in an airtight container, separated by wax paper. Patties will keep for one day in the fridge and up to one month in the freezer. Thaw in fridge.)
  • Set gas barbecue to medium-high heat.
  • Oil barbecue grill and then place patties on top.
  • Grill for 6 to 8 minutes per side, or until meat is no longer pinkish.
  • In the meantime, place buns on the grill and toast for 2 minutes, or until golden.
  • Serve burgers topped with napa cabbage slaw.

Dinner

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A recipe from Iga

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