Chili Crisp Asian Burgers
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
25 mins
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Total Time
40 mins
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Servings
4 -6
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Calories
877 kcal
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Course
Main Course
Chili Crisp Asian Burgers
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Juicy chili crisp Asian burgers are the smash hit of this summer's barbecue scene.
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Ingredients
- 1 ¾ - 2 lbs ground beef
- 2 Tbsp chili crisp
- 1 Tbsp toasted sesame oil
- 1 Tbsp Tamari soy sauce
- 1 Tbsp fresh ginger, grated
- 2-3 cloves garlic, minced
- 1/2 tsp salt
- 1 bunch slender scallions, very thinly sliced, white and green parts (about 6-7)
- 4-6 burger buns, lightly toasted
Asian slaw
- 2 cups Savoy cabbage, very thinly shredded
- 2 cups red cabbage, very thinly shredded
- 1/2 cup shredded carrot
- 1/4 cup red bell pepper, finely julienned
- 1/4 cup yellow bell pepper, finely julienned
- handful of cilantro, roughly chopped
- 2 tsp fresh ginger, grated
- 1 tsp toasted sesame seeds
slaw dressing
- 3 Tbsp rice vinegar
- 2 Tbsp toasted sesame oil
- salt to taste
chili crisp mayo*
- 1/2 cup mayonnaise
- 2 tsp chili crisp, or more to taste.
Instructions
slaw
- Combine the cabbages, carrots, peppers, cilantro, ginger and sesame seeds in a bowl and toss with enough dressing to moisten everything. You want the slaw lightly dressed. Cover and chill until needed. Note: you'll have extra slaw. Not a bad thing!
slaw dressing
- Whisk the oil and vinegar together, then add salt to taste. Adjust the ratio of oil to vinegar to your preference.
chili crisp mayo
- Stir the mayo and chili crisp together until well combined. Taste and add more chili crisp if you like. Note: make sure you stir the chili crisp thoroughly before measuring because the chili solids settle at the bottom of the jar.
burgers
- Blend the burger ingredients together. I like to do this in my stand mixer fitted with the paddle attatchment. I break apart the meat before adding it, and sprinkle everything else in evenly. This helps minimize the amount of time spent manipulating the ground beef to insure tender burgers. You can also do it by hand in a large bowl.
- Form the meat into 4 large or 6 smaller patties. Make an indentation in the center of the burgers. This helps to keep the meat from puffing up in the center as it cooks and shrinks. (See post for illustration.) Cover and refrigerate the burgers until ready to cook.
- Grill or fry your burgers on a lightly oiled surface. Cook until they reach an internal temperature of 160°F (71°C) for safety.
- To assemble the burgers spread chili crisp mayo on the bottom of the buns. Top with a few sprigs of cilantro, this is optional. Add the burger and spread a little more mayo on the burger. Top with a nice pile of slaw.
Notes
- *Double or triple the chili crisp mayo if you want to use it as a dipping sauce for fries (highly recommended.)
- As written the recipe makes 4 large Guy Fieri style burgers. Alternatively you could make 6 smaller smash style burgers. Nutrition info is for 4 burgers.
Nutrition Information
Show Details
Calories
877kcal
(44%)
Carbohydrates
32g
(11%)
Protein
43g
(86%)
Fat
63g
(97%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
19g
Monounsaturated Fat
22g
Trans Fat
2g
Cholesterol
147mg
(49%)
Sodium
1090mg
(45%)
Potassium
910mg
(26%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
3249IU
(65%)
Vitamin C
48mg
(53%)
Calcium
134mg
(13%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4-6
Amount Per Serving
Calories 877 kcal
% Daily Value*
| Calories | 877kcal | 44% |
| Carbohydrates | 32g | 11% |
| Protein | 43g | 86% |
| Fat | 63g | 97% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 19g | 112% |
| Monounsaturated Fat | 22g | 110% |
| Trans Fat | 2g | 100% |
| Cholesterol | 147mg | 49% |
| Sodium | 1090mg | 45% |
| Potassium | 910mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 3249IU | 65% |
| Vitamin C | 48mg | 53% |
| Calcium | 134mg | 13% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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