Rania Harris is back with more delicious burger recipes just in time for Memorial Day!
- 1 pound ground bison
- 1 (1-ounce) package onion soup mix
- 3 tablespoons Worchestershire sauce
- Red hot pepper sauce to taste
- 1 Vidalia onion, cut into (1/4-inch-thick) slices
- 4 hamburger buns
- 4 slices tomato
- 4 lettuce leaves
- Balsamic Ketchup (Heinz)
Preheat an outdoor grill or heat a grill pan on the stove over medium-high heat.
Using your hands, combine all ingredients in a medium bowl, mixing just to combine. Divide meat into 4 portions and form each into patty using your hands. Grill for 4 to 6 minutes on both sides for medium-rare to medium doneness. If desired, place buns, cut side down on the grill, until toasted, about 1 to 2 minutes. Serve burgers on buns with garnishes on the side.
Yield: 4 servings
Asian Pork Burgers
- ¾ cup light mayonnaise
- ¼ cup finely chopped fresh basil leaves
- ¼ cup finely chopped fresh cilantro leaves
- 2 green onions, finely chopped
- ½ cup chopped water chestnuts
- Asian hot chili sauce to taste (I like my sauce a bit on the spicy side)
- 2 tablespoons fresh squeezed lime juice
- 2# ground pork
- 2 tablespoons Hoisin Sauce
- 2 – 3 tablespoons soy sauce
- 1 tablespoon Asian hot chili sauce (I like my burgers spicy!)
- 2 teaspoons minced garlic
- 3 scallions – chopped
- ½ cup Panko bread crumbs
- Vegetable oil, for brushing the grill
- 6 Brioche rolls, split
- Bibb lettuce
Dressing: Combine the mayonnaise, basil, cilantro, green onions, water chestnuts, hot sauce and lime juice in a bowl. Cover and refrigerate.
Burgers: Combine the ingredients for the burgers in a bowl and mix well. Form into 6 equal elongated patties. Brush the grill with oil, as pork burgers tend to stick. Grill the patties with the grill top closed for 4 minutes. Turn and grill until an instant-read thermometer inserted into the center of the patties registers 165 degrees. You may also grill the burgers on a stove top grill.
Grill the rolls just to toast them slightly.
Assembly: Spread the roll bottoms with a thin layer of dressing, followed by a lettuce leaf. Add the patties and top with generous dollops of the dressing. Add the bread tops and serve with the Asian Sesame Slaw.
Asian Sesame Slaw
- ½ head Savoy cabbage, thinly sliced
- ½ head Red cabbage, thinly sliced
- 4 carrots – thinly sliced
- ½ cup cilantro – chopped
- ½ red Bermuda onion – chopped
- 1 cup peanut oil
- 2 tablespoons sesame oil
- ½ cup rice wine vinegar
- 2 tablespoons soy sauce
- 2 tablespoons sugar
- Cayenne pepper to taste
- ½ cup peanuts, toasted and chopped
- ½ cup sesame seeds, toasted plus more for garnish
Toss together the cabbages, carrots, cilantro and onions
Mix the dressing ingredients together and pour them over the cabbage mixture. Adjust the seasoning as necessary with the cayenne pepper.
Toss in the peanuts and the sesame seeds.
Sprinkle additional sesame seeds on the top of the dish to garnish.