A twist on the revered burger: simple to make, with the flavours of Asian sticky ribs and crunchy sesame slaw. Recipe makes 4 burgers.
1 lb medium-fat ground beef
2 tsp salt
2 tbsp rice wine vinegar
2 tbsp hoisin sauce
1 tbsp soy sauce
Avocado Mayo (recipe follows)
Sesame Slaw (recipe follows)
4 soft hamburger buns
1.Divide beef into four equal portions. Gently form each into a patty about 4 inches across. Do not overwork meat.
2. Season both sides of patties with salt. Let rest in fridge 30 minutes, up to a day.
3. Preheat grill to medium high. Meanwhile, in a small bowl, mix vinegar, hoisin sauce, and soy sauce.
4. Cook patties on grill until charred, about 4 minutes. Flip, and brush soy mixture over cooked sides of burgers. Grill until cooked through, about 4 more minutes. Transfer to plate. Brush rest of mixture over other side of burger.
5. Spread Avocado Mayo on bottom half of each bun. Place glazed patties on top. Top each with a heaping spoonful of Sesame Slaw and a bun top, and serve.
1/2 ripe avocado
1/4 tsp mayonnaise
1/2 tsp lime zest
Mash avocado in a small bowl. Add mayo and zest, and stir to combine.
2 cups shredded cabbage (red or white)
1/2 cup roughly chopped coriander
1/4 cup sliced green onion
2 tsp toasted sesame seeds
3 tbsp rice wine vinegar
1 tbsp sesame oil
Toss cabbage, coriander, onion, and sesame seeds in a bowl. Pour rice vinegar and sesame oil overtop, and toss to coat evenly. Let marinate for 15 minutes or for up to 3 hours in the fridge.
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