Mei 02, 2024
Asian Fusion Burgers
Ingredients (4 people):
- 1 large egg
- 450 gm ground beef (±1 lb)
- 45 gm panko (±½ cup)
- 75 gm finely chopped yellow onion (±½ cup)
- 10 ml chili garlic sauce (±2 tsp)
- 15 ml soy sauce (±1 tbsp)
- 15 ml hoison sauce (±1 tbsp)
- 15 ml lime juice (±1 tbsp)
- 7 ml dark brown sugar (±½ tbsp)
- 5 ml dried basil (±1 tsp)
- 5 ml garlic powder (±1 tsp)
- 2 ground ginger (±½ tsp)
- 1 ml ground pepper (±¼ tsp)
- 70 gm angel hair coleslaw (±1 cup)
- 50 gm matchstick carrots (±½ cup)
- 10 ml rice vinegar (±2 tsp)
- 5 ml soy sauce (±1 tsp)
- 5 ml lime juice (±1 tsp)
- 5 ml honey (±1 tsp)
- 2 ml sesame oil (±½ tsp)
- 4 burger buns
- Chili garlic aioli* or hoisin ketchup**
Preparation time: 20 min.
Cooking time: 20 min.
Standing time: 10 min.
Difficulty: easy
Preparation:
-
Using the Fusion Master™ with the coarse mincer disc, mince the sirloin
steak into a That’s A Bowl (1.4L). -
Whisk the large egg into another That’s A Bowl (1.4L). Add all remaining
hamburger ingredients and stir until well combined. -
Form mixture into 4 equal patties using the Hamburger Press.
-
Heat Black Series Fry Pan on medium heat, adding a small amount of oil if needed. Cook burger for 2 – 3 min**. Flip patties and cook for 2 – 3 min. Adjust cooking time as needed until reach desired doneness.
-
Remove the hamburger from pan and allow to rest on Gourmet Plate for 5 – 10 min before serving.
-
To make the slaw, add all ingredients to a Gourmet Blossom Bowl and stir
to combine. -
Place hamburger on burger bun and lettuce leaves, top with slaw and
serve with chili garlic aioli if desire.
Additional Note:
*Chili Garlic Aioli
- 80 ml mayonnaise (±⅓ cup)
- 45 ml ketchup (±3 tbsp)
- 5 ml chili garlic sauce (±1 tsp)
- 2 ml garlic powder (±½ tsp)
**Hoisin Ketchup
- 60 ml ketchup (±¼ cup)
- 30 ml hoisin sauce (±2 tbsp)
- 7 ml lime juice (±½ tbsp)
***Check internal temperature to find out if your burger is done to your liking! And remember to remove burgers from Air Fryer / fry pan a little before desired temperature, as the internal temperature will continue to rise after cooking.
- Medium-rare: 54°-57°C / 130°-135°F
- Medium: 60°-63°C / 140°-145°F
- Medium well: 65°-68°C / 150°-155°F
- Well-done: 71°-74°C / 160°-165°F