Asian Burgers with Asian Slaw
Author: Christa Johnston
Christa Johnston is a busy wife and mother of two young boys and a self-proclaimed foodie. Her love of cooking stems from growing up in a large family where food was always in abundance and a focal point of every gathering. As a teenager, Christa was a frequent shopper of the Shoreview Fresh and Natural Foods location even as a young dancer grabbing a quick snack between classes. Now, with her two boys in tow she shops weekly for a quick sandwich, deli salad or natural organic ingredients to provide healthy eating choices for her delicious recipes! Christa will transform your Sunday Funday!
In a large bowl combine the cabbage, pineapple, cilantro leaves, green onions and jalapeno pepper. In a separate small bowl combine lime juice, rice wine vinegar, sesame oil, agave, ginger, red pepper flakes and salt to taste whisk until well combined then pour over the slaw and toss until all the ingredients are well combined. Set in fridge and allow to chill a minimum of 30 minutes.
Preheat oven to 400 degrees and in a small baking pan place the garlic cloves and 1 tablespoon olive oil. Bake for 20 minutes and allow to cool for about 5 minutes. Remove the garlic from the “paper” and press with a fork it will turn into a garlic paste. Combine with the mayo and chopped green onions set aside.
Meanwhile in a large bowl combine the ground beef and pork with the bread crumbs, egg, minced garlic, minced ginger, cilantro and hoisin sauce mixing gently with your hands but do not overwork the meat. Grab a tennis ball sized amount of meat and flatten into large ½ inch thick patties. They will look large but they will shrink up on the grill. Grill the burgers for 5-6 minutes per side and brush a small amount of hoisin sauce over the patties for the last minute of grilling. Grill the buns for 1-2 minutes just until they have toasted a little bit.
To assemble the burgers place a small amount of the roasted garlic mayo on the burger and top with the slaw! Enjoy.
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- Grass Fed Beef