Asian BBQ Burgers with Sriracha Peanut Slaw

I love BBQ (like every other red-blooded American).But, I also love Asian-inspired food. In this burger, I have merged the two to create my take on Asian BBQ. Don’t worry, you still got your barbecue sauce and you still got your slaw, as well as some bacon and cheese, but everything is given a savory Asian twist. You won’t be able to resist it once you’ve tried it!

Ingredients:

Asian BBQ Sauce:

1/2 teaspoon toasted sesame oil

1/4 cup finely minced shallot

1/2 teaspoon smoked paprika

1/2 teaspoon grated fresh ginger

3 cloves garlic, finely minced

3/4 cup ketchup

1/4 cup rice vinegar

2 tablespoons low-sodium soy sauce

1 tablespoon honey

2 teaspoons fish sauce

Sriracha Peanut Slaw:

2 tablespoons mayonnaise

2 tablespoons lime juice

1 teaspoon Sriracha “rooster” hot chile sauce

1 cup shredded Napa cabbage

1/2 cup shredded carrots

1/2 cup roasted, salted peanuts, chopped

1/2 cup water chestnuts, drained and chopped

1 tablespoon finely minced fresh mint leaves

Bacon:

12 slices thin slices bacon

Patties:

2 pounds ground chuck

1/2 teaspoon grated fresh ginger

1 teaspoon smoked paprika

1/3 cup finely minced shallot

1/2 cup minced cilantro sprigs

2 tablespoons soy sauce

1/2 teaspoon freshly ground black pepper

Vegetable oil, for brushing on the grill rack

6 slices Monterey Jack cheese

6 good-quality potato hamburger buns

1 1/2 cups crispy chow mein noodles

Instructions:

Preheat a gas grill to medium-high heat.

To make Asian Barbecue Sauce, heat sesame oil in a medium-saucepan over medium-high heat. Add shallot and paprika; cook for 2 minutes. Add ginger and garlic; cook for 30 seconds. Add ketchup, rice vinegar, honey, soy sauce, and fish sauce. Turn heat to low. Cook for 10 minutes. Set aside.

To make Sriracha Peanut Slaw, in a medium mixing bowl combine mayonnaise, lime juice, and Sriracha. Add Napa cabbage, carrots, peanuts, chestnuts, and mint leaves; toss well to coat.

To make Bacon, heat a large skillet over medium-high heat. Add 6 slices bacon and cook for 5 minutes, turning occasionally, or until crispy. Drain on paper towels. Discard rendered fat. Repeat with remaining 6 slices bacon.

To make the patties, in a large mixing bowl, combine beef, ginger, paprika, shallot, cilantro, soy sauce, and black pepper. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns.

Brush the grill rack with oil. Place the patties on the rack, cover, and cook, turning once, just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, place a slice of cheese on each burger and place buns, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, spread a moderate amount of Asian Barbecue Sauce on the cut side of the buns. On each bun bottom, place two slices bacon, a patty, a generous amount of Sriracha Peanut Slaw (drained), and equal amounts of crispy chow mein noodles. Add bun tops.

Makes 6 servings.