Hoisin Burger with Asian Slaw

Photo circa 2011

Here is a fun way to dress up a burger.   This burger has nice Asian flavor and paired up with the Asian Slaw they make a perfect match.

 Note:  Throwback Thursday is a new series where I take some of my original posts here on  Curry and Comfort and redo them so I can take better photos.



 Ingredients:

For 8 large burgers, you will need:
2lbs of ground meat.  I used 1lb chicken, 1lb pork
2Tbs of Soy sauce
1tsp sesame oil
1 Tbs grated ginger
3-4 cloves of garlic grated
2Tbs of Hoisin sauce (divided)
some scallion finely chopped (bottom can be used) -optional
1 tsp of red chili flakes (or to taste)
salt and pepper to taste (if necessary)

Directions:

Mix all the ingredients above well (with the exception of 1 Tbs of hoisin sauce) and make 8 large patties.  The ground chicken/pork is not very dense and it is hard to form the burger in your hands.  So I made very large meatballs and placed them on the hot griddle.  Then I pressed down with my fingers (or you can used a spoon) to form the patty.

I fried them in two batches on a hot non-stick griddle.  I did not use any oil to fry my burgers.  But you need to use a little oil to keep them from sticking, please do so.

Cook and flip the burger half way to get both sides caramelized.  Glaze the burgers with the last Tbs of  hoisin sauce to give a nice color and look.

To make the Asian Slaw:

1lb of shredded cabbage or one 14.5 oz bag of shredded coleslaw in a bag (about 6-7 cups of cabbage).
1 carrot grated
1 bunch of spring onions (green part) sliced
1-2 green chilies (serrano or jalapeno) seeded and finely diced

For the sauce:

2Tbs of Rice Wine Vinegar

2Tbs of Soy Sauce
1-2 tsp of Sesame Oil
1/2 Tbs of sesame seeds (optional)
2 tsp of canola oil
1 tsp of sugar
1 tsp of ginger root grated
1 clove of garlic grated
salt and pepper to taste

Mix well and toss with the coleslaw vegetables.  Chill and serve with burger or any Asian meal.

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