It’s spring time and burgers are being made all over America. Of course here in Florida we skip Spring and go straight from “Winter” to Summer. We’ve been crazy busy lately, so we’ve really been trying to take advantage of hearty sandwiches for quick week night dinners. I can’t even remember the last time I made a plain old cheeseburger at home. Sure I like your standard burger with cheese but who cares about those, when I can make a burger like this. An incredible burger that is loaded with flavor, topped with thin sliced crunchy cabbage, shallots and a spicy aioli (a deconstructed Asian slaw if you will). If you’ve never heard of Sriracha (impossible!), then you must try it! You can get it just about anywhere now for $2-$3 a bottle and it is delicious. It is by far my husbands favorite condiment. I’m pretty thankful that a meal like this that can come together in 20 or 30 minutes. Make this burger and see for yourself! Enjoy!
Asian Beef Burgers with Sriracha Aioli
Asian Beef Burgers: Adapted from here
Sriracha Aioli: Gourmet Day to Day Original
1 1⁄2 lbs ground chuck
1⁄4 cup chopped cilantro leaves
4 garlic cloves, minced
1 heaping tablespoon grated fresh ginger
1 tablespoon sesame oil
1 teaspoon Sriracha
1 teaspoon kosher salt
4 Burger Buns
1-2 cups thinly sliced cabbage
1 shallot, sliced thinly (red onion or yellow onion could be used as well, thinly sliced is the key!)
3/4 cup Sriracha Aioli (see recipe below)
Place the beef, cilantro, garlic, ginger and sesame oil in a large mixing bowl and, using your hands, gently mix until the ingredients are evenly incorporated.
Place the beef on a work surface and divide into 4 balls of equal size. Form each into a patty about 3⁄4 to 1 inch thick, tossing it back and forth between your hands. To ensure more even cooking, make a 1⁄2-inch indentation with your thumb in the center of the burger. Handle the patties as little as possible; do not work more than necessary.
Prepare a grill to medium-high. When the coals are glowing red, after 15 to 20 minutes, cover with the grate. After 5 minutes, use a wire brush to thoroughly clean the grate. Brush the grate with oil. When the coals are covered with pale gray ash and you can leave your hand 5 inches above the fire for 2 to 3 seconds, the coals are ready.
Sprinkle both sides of the burgers with the salt. Place the burgers on the grate and grill until well seared on both sides, about 5 minutes for medium rare or 6 minutes for medium. Transfer to buns or a serving platter on greens and serve immediately.
Alternatively, place a cast iron skillet over high heat and when it is hot but not smoking add the burgers to the dry pan. Cook until well seared on both sides, 8 to 10 minutes for medium rare or 10 to 12 minutes for medium.
To serve: Toast burger buns lightly, top burger with shredded cabbage, 2-3 thin slices of shallot and 1 tablespoon of Sriracha Aioli. Devour promptly.
2 egg yolks
1 teaspoon white wine vinegar
1/2 teaspoon Dijon mustard
1 teaspoon Sriracha hot chile sauce
2 cloves of garlic, minced
1/4 teaspoon sesame oil
3/4 cup canola oil, divided
salt and pepper to taste
Combine all ingredients (egg yolks through minced garlic) in medium bowl. Whisk until blended, about 30 seconds.
Using 1/4 teaspoon measure and whisking constantly, add 1/4 cup oil to yolk mixture, a few drops at a time, about 4 minutes. Gradually add remaining 1/2 cup oil and sesame oil in a very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes (mayonnaise will be lighter in color). Cover and chill. do ahead Can be made up to 2 days ahead. Keep chilled.
This can also be done in about 90 seconds with a food processor (yet another reason why I love my food processor). Add all ingredients (egg yolks through minced garlic) to the food processor and turn on. Slowly begin to stream in oil (start with a drop or two at a time and then continue adding oil in a thin stream) continue until all oil has been added and aioli is thick. Season to taste with salt and pepper.