Saturday, November 14, 2009

Asian-style Mini Pork or Chicken Burgers with Cilantro Sweet Chili Slaw

Spicy Asian Style Mini-Burgers with Sweet Chili Slaw
Makes eight 2-ounce (mini-burgers) or four 4-ounce burgers
from the Kitchen of Once Upon a Plate

Important: At least an hour before planning to cook them make patties as directed and refrigerate for at least 1 hour, up to 8 hours. *

1 pound lean ground pork, chicken or turkey
2 tablespoons Panko (dry Japanese bread crumbs)
1 small to medium size Granny Smith apple, peeled (if desired), and very finely diced or coarsely shredded
1 tablespoon finely grated fresh ginger root ~ do not substitute (omit if unavailable)
1/2 teaspoon ground white pepper
1 to 2 teaspoons hot chili sauce ( Sriracha or Sambal Oelek ), more if you like spicy
1 garlic clove, finely minced
1 tablespoon fresh lemon juice, and 1 teaspoon grated zest
1 tablespoon soy sauce
1 tablespoon scallions, thinly sliced (white and green parts)
2 to 3 tablespoons cilantro leaves (or flat leaf parsley), finely chopped

Spicy Mayo Spread (Can make ahead, refrigerate):

1/2 cup Best Foods (Hellmann's) mayonnaise, mixed with 1 teaspoon Sriracha or Sambal Oelek Hot Sauce, (add more to taste)

For the Slaw: (Mix together at the last minute while burgers cook as it quickly wilts)

2 cups finely shredded cabbage (lightly packed)
1 tablespoon cilantro leaves, chopped
1 tablespoon scallion (white and green parts), thinly sliced
2 to 3 teaspoons (or to taste) Sweet Chili Sauce

Optional Garnishes:

Additional Cilantro leaves
Chopped Cashews or Peanuts
Drizzles of dark, flavorful Sesame oil
Additional hot sauce, or sweet chili sauce

To make the patties:

Important: Refrigerate for at least 1 hour (up to 8 hours) This step is necessary to firm the patties so they hold their shape while cooking (there is no egg to bind them in this recipe)

Place the ground meat of choice in a medium-large mixing bowl. Add the remaining ingredients, mix thoroughly so ingredients are evenly distributed through the meat. Shape into 8 mini burgers, or 4 regular size burgers. Chill in refrigerator for at least 1 hour.

To cook:

Preheat a heavy frying pan (well seasoned cast iron works great) over medium heat until hot. Add about 1 tablespoon vegetable oil. Add meat patties to hot oil (don't crowd). Cook for 6 to 7 minutes per side (depending upon how thick the burgers are), turning once, until meat is thoroughly cooked. (Mini burgers cook more quickly) Remove to a plate and allow to rest for 5 minutes; keep warm by tenting loosely with foil

To assemble:

Toast bun halves until golden, spread lower portion of bun surface with a generous amount of spicy mayonnaise, place burger on mayo, top generously with sweet-chili slaw and offer addtional condiments if desired.

*Note: The patties must be made ahead and allowed to chill in the refrigerator to help them hold their shape while cooking.

I serve the burgers on my own homemade sandwich buns, however, they would be wonderful in pita, on whole wheat buns, etc.


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