These Asian burgers with spicy mayo will take your burger game to a whole new flavor. Asian flavors like hoisin, soy sauce and ginger pack a flavor punch and the slaw adds a crisp, cool crunch. Best of all -- these can be on the table in 30 minutes! I love to make these into sliders because they cook faster. Make the ketchup and mayo early in the day to give the flavors a chance to meld together.
And if you're looking for the perfect side dish, this Grilled Bok Choy pairs really well!
Ingredients
- 4 hamburger buns (I love using the Hawaiian burger buns)
- 1 tablespoon olive oil
- Hamburgers:
- 1 pound lean ground beef
- 1 large egg
- 1/2 cup panko bread crumbs
- 1/2 cup chopped red onion
- 1-3 teaspoons Asian chili garlic sauce (I like using Sambal Oelek -- it's easy to find and delicious!)
- 1 tablespoon sodium soy sauce
- 1 tablespoon hoisin (Lee Kum Kee or Kikkoman)
- 1 tablespoon fresh lime juice
- 1/2 tablespoon dark brown sugar
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon pepper
- Chili Garlic Mayonnaise:
- 1/2 cup mayonnaise
- 1 teaspoon Asian chili garlic sauce
- Hoisin Ketchup:
- 1/4 cup ketchup
- 1 tablespoons hoisin sauce
- 1 tablespoon sodium soy sauce
- 1/2 tablespoons fresh lime juice
- Asian Slaw:
- 4 cups coleslaw
- 1 cup carrots, cut into matchstick pieces
- 2 teaspoons rice vinegar
- 1 teaspoon soy sauce
- 1 teaspoon fresh lime juice
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon sesame oil
Instructions
Add egg to a large bowl and gently whisk.
Add the rest of the hamburger Ingredients and mix with your hands until just barely combined.
Form mixture into 4 equal patties roughly the size of your hamburger buns. Using your thumb, make a deep impression in the middle of each patty. Set aside.
Meanwhile, in a small bowl whisk together all ingredients for the hoisin ketchup. Set aside in refrigerator.
In another small bowl, whisk together all the mayonnaise ingredients. Set aside in refrigerator.
Add coleslaw and carrots to a large bowl and toss with remaining slaw ingredients. Refrigerate until ready to use.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Once hot, add patties and cook until brown and slightly charred on one side, about 3-4 minutes. Flip and cook an additional 3-5 minutes. If you like your burgers more well done, add a couple minutes per side. If they start getting too charred before they're done cooking, lower the heat to avoid them burning.
While the burgers are cooking, spread each half of the buns with a little butter and toast.
When the burgers are done, let them rest about 5 minutes.
To assemble, spread the buns with some chili garlic mayo, top with the burger, top the burger with some hoisin ketchup and add a handful of the slaw.
Notes
Loosely adapted from Carlsbad Cravings.
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