Unanimously “yummy” in our house. Why is there no picture of the burger, just the slaw, you ask? Well, Rice Kernel and I ate first, as we often do on the weekdays. When FHE came home, he cooked and gobbled up the remaining burgers before I could get my hands on them. That’s proof this is worth a try!
Asian Hamburger, adapted from Ming Tsai
1 pound ground beef
1 pound ground pork
1 cup scallions, white and green parts, cut 1 1/6 inch thick
1 tablespoon peeled and minced fresh ginger
2 tablespoons naturally brewed soy sauce
Kosher salt to taste
1 teaspoon coarsely ground black pepper
2 tablespoons grapeseed or canola oil
- In a large bowl, combine the beef, pork, scallions, ginger, soy sauce, salt, and pepper and mix lightly. Divide the mixture into 8 equal parts and roll each into a ball.
- Heat a large nonstick sauté pan over medium heat. Add the oil and swirl to coat the pan. Add the burgers and cook until golden, 4 to 5 minutes. Turn and cook for another 4 or 5 minutes. Allow the burgers to rest for about 4 minutes.
Roasted Peanut Asian Slaw, adapted from Ezra Pound Cake
3 cups green cabbage, shredded (about half a small cabbage)
3 cups red cabbage, shredded (about half a small cabbage)
2 cups fresh vegetables (napa cabbage, bean sprouts, bell pepper strips, snow peas, shredded carrots)
1/4 cup green onions, minced
1 lime, segmented and chopped
Freshly ground black pepper
1/4 cup unsalted roasted peanuts, chopped
Sesame seeds, optional
1/4 cup vegetable or peanut oil
3 tablespoons rice wine vinegar (or white wine vinegar)
Juice of 1/2 lime
1 tablespoons sesame oil
1 tablespoon fresh ginger, finely grated
1/2 -1 tablespoon dark brown sugar
1 tablespoon soy sauce
- In a large bowl, combine the cabbages, spinach, green onions and lime segments. Toss.
- In a small bowl or food processor, combine the oil, rice wine vinegar, lime juice, sesame oil, ginger, brown sugar and soy sauce.
- Toss the slaw with the dressing, season with freshly ground black pepper, and add the roasted peanuts.