Asian Twist Mandarin Beef Burger
| Serves | 8 |
|---|---|
| Ingredients | Beef |
| Menu Part | Sandwich/Wrap |
| Cuisine Type | Asian |
This burger with an Asian twist was named one of the top 10 burgers in New York by the New York Beef Council. It features a Mandarin orange dressing and a fresh pickle salad.
Ingredients
2 lb. ground dry-aged beef, 85% lean
½ cup finely chopped red onions
1 tsp. coarse sea salt
1 tsp. coarse black pepper
2/3 cup Mandarin Orange Ginger Dressing
½ cup + 2 tbsp. Panko bread crumbs
8 lightly toasted hamburger buns
Garnish
½ cup chiffonade scallions (about 4 scallions)
½ cup chiffonade mandarin orange peel (reserve orange for other use)
2 sheets spring roll rice wrapper, deep fried until puffed up
Cucumber Ajad (fresh pickle salad)
1 English cucumber
1 tbsp. honey
¼ tsp. toasted sesame oil
¼ cup rice wine vinegar
½ tsp. sugar
2 tbsp. diced onions
½ cup julienned red pepper
½ cup julienned yellow pepper
Pinch of sea salt
Steps
1. Combine first four ingredients, 1/3 cup of mandarin dressing and 1/2 cup Panko bread crumbs in bowl, hand mix all ingredients.
2. Divide mixture into eight equal balls and hand form the burger patties.
3. While broiler heats, lightly dust burgers with remaining 2 tablespoons of Panko bread crumbs. On a medium high broiler, cook the burgers to an internal temperature of 165°F. Baste the burgers with remaining 1/3 cup dressing.
Cucumber Ajad (fresh pickle salad)
1. Lightly toss all salad ingredients in a bowl and set aside.
Assembly
1. Toast the buns and arrange them on a plate.
2. Break fried rice wrappers into quarters and put one on each of the buns.
3. Place a burger on each bun, add lettuce and sliced tomato if desired.
4. Top with scallion and orange peel chiffonade.
5. Serve with a side of Cucumber Ajad.
Recipe by Alfred State University, N.Y.