Wednesday, February 23, 2011

Asian Burger


  • 1/2 cup chopped cucumber, seeded if large
  • 1/4 cup thinly sliced green onion
  • 1/4 cup chopped carrot
  • 1/2 cup rice vinegar
  • 2 tablespoons mirin (Japanese rice wine)
  • 1 teaspoon white sugar
  • 2 pounds ground pork
  • 2 tablespoons tamari sauce
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon mirin (Japanese rice wine)
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon chili garlic sauce
  • 1 teaspoon fish sauce
  • sesame seed hamburger buns


  1. In a bowl, mix together the cucumber, green onion, carrot, rice vinegar, 2 tablespoons of mirin, and sugar until the mixture is well blended. 
  2. Refrigerate 3 hours to overnight.
  3. Place the pork in a mixing bowl, and lightly combine with tamari sauce, sesame oil, 1 teaspoon of mirin, ginger, chili garlic sauce, and fish sauce. 
  4. Divide the meat into 6 equal parts, and form each part into a patty. 
  5. Refrigerate for 1 hour.
  6. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  7. Grill the burgers until the meat is no longer pink inside and the outside is crisp and brown, about 5 minutes per side. 
  8. To assemble, place a burger on a sesame seed bun, and pile about 1/4 cup of the pickle mixture onto the burger. 


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