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Home » Beef » Crunchy Asian Burgers

Crunchy Asian Burgers

June 8, 2016 by Judith Hanneman

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Burgers with an Asian flair and a bit of crunch from water chestnuts

Juicy burgers with an Asian flair and a bit of crunch from water chestnuts!

Nothing beats a great burger done on the grill! And now that it’s grilling season, I’m making it my business to try many more of these dressed-up burgers!

This recipe isn’t new. I’ve made it quite a few times over the years and it comes originally from a Chinese cookbook that was published in the early 1960s. The book was my mother’s and when she passed away, I inherited all her cookbook collection. This was really a great cookbook too and it was written by an Asian man who funny enough was a professor of Asian culture. I misplaced the book and can’t remember the title or the gentleman’s name. Can’t find it in my bookcases so I have to search further for it.

Anyway, this burger is seasoned with soy sauce–naturally LOL. It also has minced garlic mixed in but the unusual ingredient here is water chestnuts. That’s what adds the earthiness and more importantly, the crunch.

Burgers with an Asian flair and a bit of crunch from water chestnuts

I do quite a bit of Asian-style cooking so a can of water chestnuts is always in my pantry. They come whole or sliced. I prefer the sliced because I rarely have any dishes that would use the whole. However, you can always slice the whole ones, so that may be the best choice to keep on your shelf.

The original recipe called for dusting the shaped meat with cornstarch. This is a step I eliminated ages ago because it seemed to serve no real purpose except for making your hands gloppy from trying to coat the patties.

I always serve my burgers on kaiser rolls, and if you can get sourdough kaisers, they are the bomb with this burger (and any other). Top it all off with julienne green onions and you’ve got one terrific and tasty burger!

 

Burgers with an Asian flair and a bit of crunch from water chestnuts
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Crunchy Asian Burgers

Juicy burgers with an Asian flair and a bit of crunch from water chestnuts!
Prep Time5 mins
Cook Time16 mins
Total Time21 mins
Course: beef, GRILLING
Cuisine: Asian
Keyword: burger recipe
Servings: 4 -6
Calories: 591kcal
Author: Judith Hannemann

Ingredients

  • 1 1/2 lb 80-85% ground beef see NOTES
  • 8 oz can water chestnuts, diced
  • 1/4 cup soy sauce
  • 2 cloves garlic minced
  • 4-6 kaiser rolls sourdough is best if you can get

Instructions

  • Mix all ingredients in a large bowl. Cover and refrigerate for about 30 minutes so the flavors blend.
  • Shape into 4-6 patties of desired thickness.
  • Grill until burger reaches desired doneness--a insta-read therrnometer works well here. As an example, I like my burgers medium and make them about 1-inch thick, so I grill about 8 mins each side.

Notes

Burgers shouldn't be made with extremely lean ground beef, i.e. 90%+. It will be dry because the fat is responsible for the juiciness. The leanest you can go is 85% but experts recommend 80% ground beef for burgers.

Nutrition

Serving: 1serving | Calories: 591kcal | Carbohydrates: 30g | Protein: 36g | Fat: 36g | Saturated Fat: 13g | Cholesterol: 121mg | Sodium: 1144mg | Potassium: 612mg | Fiber: 2g | Sugar: 4g | Vitamin C: 2mg | Calcium: 111mg | Iron: 6mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!

 

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More from The Midnight Baker!

Filed Under: Beef, Grilling Tagged With: asian flavor, bbq, burgers, ground beef

Previous Post: « Chicken with Lemon Herb Cream Sauce
Next Post: Blushing Peach Cobbler »

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Comments

  1. Linda says

    June 8, 2016 at 3:44 pm

    I love the idea of the water chestnuts. That would add that crunch in a very unusual way. I love to grill this time of year and these would be a good twist on the burger. Thanks for sharing.

    Wishes for tasty dishes,
    Linda
    Linda recently posted…Summer Squash with a Spicy KickMy Profile

    • Judith Hanneman says

      June 8, 2016 at 5:38 pm

      They add a great dimension to the burger!

  2. Liz says

    June 8, 2016 at 3:48 pm

    Another Yum – thank you.

    • Judith Hanneman says

      June 8, 2016 at 5:38 pm

      Thanks Liz <3

  3. Melissa Sperka says

    June 8, 2016 at 8:24 pm

    Gorgeous and so creative to make this Asian twist on burgers! Mus pin this one
    Melissa Sperka recently posted…Easy Sheet Pan Breakfast StacksMy Profile

    • Judith Hanneman says

      June 8, 2016 at 11:28 pm

      Thank you my dear friend <3

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