So the foodie world is totally geared up for the arrival of autumn – evidenced by the myriad of pumpkin and slow cooker recipes that are popping up on blogs everywhere. But before I give in, (as tempting as it is), I still have a few more summer goodies to share with you.
Living in Florida, we are so lucky to be able to grill all year long. My husband and I love challenging each other to think “outside the box” instead of relying on our “tried ‘n true” grilling favorites. Our most recent burger creation is a “twist on the traditional” adding Asian-inspired ingredients to the burger mix. (for more yummy burgers to try look here)
Quite flavorful on their own, we punched up the fun factor by adding slices of grilled pineapple and red onion, topping the burgers with sweet-tangy Asian Kale ‘n Pineapple Slaw and drizzling each with yummy Tamari-Peanut Dipping Sauce. Hope you enjoy our latest grilling experiment as much as we did!
Recipe Inspired by: Better Homes and Gardens Special Interest Publications-Low Calorie, p. 61, 2014
Grilled Asian Burgers
Yield: 6
Click HERE for the full recipe, but in the nutshell, here is what you do:
Instructions
Prepare Tamari-Peanut Dipping Sauce.
Prepare Asian Kale ‘n Pineapple Slaw.
Prepare the Patties
In a medium pan, heat olive oil over medium setting. Sauté onions, peppers, garlic and ginger for about 7 minutes or until softened and nicely browned. (Stir frequently to prevent garlic and ginger from burning.) Set aside to cool.
In a large bowl, combine onion mixture with ground beef, cilantro (or parsley), hoisin sauce, sesame oil, tamari (or soy sauce), Sriracha (if using) and Chinese 5-spice. (Note: if mixture seems too loose, stir in up to ½ cup ground oats or whole wheat breadcrumbs.)
Grill the Burgers
For either gas or charcoal grills, lightly oil rack; prepare for medium heat. If desired, lightly salt burgers on both sides. (helps draw out flavors) Grill burgers (uncovered for charcoal, covered for gas) for 6 to 7 minutes on each side or until desired level of doneness is reached. (135 to 150 degrees F for medium) Remove burgers to a platter. Allow burgers to rest, covered with foil for 5 minutes.
Grill the Pineapple and Onion Slices
While the burgers are resting, place pineapple and onion slices on grill rack. Lightly brush with oil. Grill for about 5 minutes, turning once half-way through or until light grill marks appear. Remove to a platter. Cover with foil.
Build Your Burger!
In whatever order you like, assemble burgers with lettuce leaves, pineapple, onion slices and Asian Kale ‘n Pineapple Slaw.
Drizzle burgers with Tamari-Peanut Dipping Sauce. (or serve on the side). Top each burger with the other half of the roll or enjoy open-faced.
Grilled Asian Burgers
Recipe Inspired by:Better Homes and Gardens Special Interest Publications-Low Calorie , p. 61, 2014
Yield: 6 burgers
Ingredients
Burgers
- 1 tablespoon olive oil
- 1 large sweet onion such as Vidalia, finely chopped
- 1 large red bell pepper finely chopped
- 4 cloves garlic minced
- 1-2 tablespoons minced fresh ginger
- 1 ½ pounds lean ground beef or ground turkey
- 2 tablespoons minced fresh cilantro optional (can also use parsley)
- 2 tablespoons hoisin sauce
- 2 teaspoons toasted sesame oil
- 2 tablespoons reduced-sodium tamari or soy sauce
- 1-2 teaspoons Sriracha chili sauce or other hot sauce optional
- 2 teaspoons Chinese 5-spice powder
- Parchment or wax paper
- Kosher salt optional
- 1 whole pineapple peeled, cored and cut into 6 horizontal rings
- 1 large red onion cut into 6 horizontal slices
- Oil for grill rack
- Foil
- 6 large lettuce leaves
- 6 whole-grain buns cut in half (lightly grilled if desired)
Instructions
- Prepare Tamari-Peanut Dipping Sauce according to recipe.
- Prepare Asian Kale ‘n Pineapple Slaw according to recipe.
Prepare the Patties
- In a medium pan, heat olive oil over medium setting. Sauté onions, peppers, garlic and ginger for about 7 minutes or until softened and nicely browned. (Stir frequently to prevent garlic and ginger from burning.) Set aside to cool.
- In a large bowl, combine onion mixture with ground beef, cilantro (or parsley), hoisin sauce, sesame oil, tamari (or soy sauce), Sriracha (if using) and Chinese 5-spice. Note: if mixture seems too loose, stir in up to ½ cup ground oats or whole wheat breadcrumbs.)
- Form mixture into 6 patties. Place on a plate layered with parchment or wax paper. Cover patties; chill for 1 hour (or up to 1 day) to allow flavors to blend.
Grill the Burgers
- For either gas or charcoal grills, lightly oil rack; prepare for medium heat. If desired, lightly salt burgers on both sides. (helps draw out flavors) Grill burgers (uncovered for charcoal, covered for gas) for 6 to 7 minutes on each side or until desired level of doneness is reached. (135 to 150 degrees F for medium) Remove burgers to a platter. Allow burgers to rest, covered for 5 minutes.
Grill the Pineapple and Onion Slices
- While the burgers are resting, place pineapple and onion slices on grill rack. Lightly brush with oil. Grill for about 5 minutes, turning once half-way through or until light grill marks appear. Remove to a platter. Cover with foil.
Build Your Burger
- In whatever order you like, assemble burgers with lettuce leaves, pineapple, onion slices and Asian Kale ‘n Pineapple Slaw.
- Drizzle burgers with Tamari-Peanut Dipping Sauce. (or serve on the side ). Top each burger with the other half of the roll or enjoy open-faced.
Notes
Notes
Timesaver: if you do not mind a crunchier texture with a somewhat stronger onion-garlic-ginger taste, skip the sautéing and add the onion, peppers, garlic and ginger directly to the meat mixture.
Grilling not an option? Burgers may also be cooked on a stovetop grill pan, following the same method.
For lots of useful burger grilling tips look here.
For another creative use of this amazing sauce try super-fun and easy to make: Chicken Satay with Tamari-Peanut Dip!
More Fun ‘n Yummy Burgers to Grill:
Coming to the Blog: Wave Bye-Bye to Summer with Grilled Chicken Salad ‘n Berry-Balsamic Vinaigrette
Ceeya next Time!
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Linda Shapiro, Meal Planning Maven
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