Asian-style burgers

Yesterday’s post about man tao was meant as an introduction to this recipe — Asian-style burgers made with ground pork and various Asian seasonings and spices. Since the burgers would have all Asian flavors, I thought it fitting to serve them with Asian bread — those sweet rice buns called man tao (man tou, manthao or manthou).

casaveneracion.com Asian-style burgers

I used hoisin sauce, oyster sauce, chili oil, black bean and garlic sauce, ginger and sesame seed oil to season and flavor my burgers. They are not “musts” as there are other Asian condiments you might like to add or substitute. Feel free to mix and match. Go with what your taste buds and nose tell you — you really should trust them.

Ingredients

  • 500 g. of ground pork (about 15% fat makes the burgers moist and tender)
  • 1/2 c. of chopped onion
  • 1 tsp. of grated ginger
  • 1 tbsp. of black bean and garlic sauce (available in supermarkets)
  • 1 tbsp. of oyster sauce
  • 2 tbsps. of hoisin sauce
  • 1 tsp. of chili oil (available in supermarkets)
  • 1/2 tsp. of sesame seed oil
  • 2 tbsps. of vegetable cooking oil

Instructions

  1. Place all the ingredients in a bowl.
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  3. Mix lightly until well blended.
  4. Form into patties to fit the size of your bread. If using man tao (man tou, manthao or manthou), start steaming them before making the patties.
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  6. Heat the cooking oil in a pan.
  7. Fry over very high heat to sear, less than a minute per side.
  8. Lower the heat to medium and cook the burgers for another few minutes.
  9. Why? Because hoisin sauce contains a lot of sugar. If the burgers are cooked over very high heat all the way through, the sugar will burn before the meat is done. So, sear first then cook over a lower heat than is usually ideal for cooking burgers. That’s also the reason why I didn’t grill the burgers. Too risky with all that sugar in the seasoning.
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  11. Split your bread, place the burgers between the slices and serve your Asian-style burgers with an Asian-style vegetable side dish (for instance, in the photo: steamed and salted baby corn and sweet peas sprinkled with toasted black sesame seeds).

Preparation time: 10 minute(s)

Cooking time: 6 minute(s)

Number of servings (yield): about 8 small burgers

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Comments

  1. Aggie says

    Hi Connie,
    This is making my mouth water and making me crave for the braised pork belly buns that my friend makes. It’s a hybrid of the roasted pork belly bun and the braised pork belly (kakuni) at Momofuku Ssam and Inakaya, respectively here in NYC. It resembles cuapao and looks like this:
    http://www.epicurious.com/recipes/food/views/Pork-Belly-Buns-240258
    Instead of roasted pork belly though, my friend uses braised pork belly (reminds me of pata tim) and the fat simply melts in your mouth!!!

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