East Meets West Pork And Chicken Burgers With Crab Rangoon, Asian Guacamole And Maple Soy Bacon On A

Ingredients

  • INGREDIENTS
  • Candied Maple Soy Bacon
  • 1/4 Cup maple syrup
  • 3 Teaspoon. soy sauce
  • 1/2 Teaspoon. chili powder
  • 12 slices bacon
  • Burger
  • 1 lb. ground pork
  • 1 lb. ground chicken
  • 1/2 Cup panko bread crumbs
  • 1/4 Cup minced sweet onion
  • 2 large cloves garlic, minced
  • 2 Tablespoon. scallions, sliced thin
  • 2 Tablespoon. chopped cilantro (substitute parsley)
  • 1 Tablespoon. grated fresh ginger
  • 1 Tablespoon. sesame oil
  • 1 Tablespoon. hoisin sauce
  • 1 Tablespoon. soy sauce
  • Kosher salt and pepper
  • Crab Rangoon
  • 8 Ounces cream cheese, room temperature
  • 2 green onions, white and light green parts, sliced thinly
  • 1 Teaspoon. Worchestershire sauce
  • 1 Teaspoon. soy sauce
  • 6 Ounces lump crabmeat, drained and flaked
  • Asian Guacamole *
  • 2 ripe avocados, peeled, pitted, and diced
  • 1/2 Cup diced tomatoes
  • 1/3 Cup diced red onion
  • 1/4 Cup sliced scallions, green part only
  • Juice of one small lime
  • 2 Tablespoon. minced ginger root
  • 1 Tablespoon. chopped cilantro
  • 1 Tablespoon. sesame oil
  • 1 Teaspoon. chile sauce with garlic (also called Sambal Oelek)
  • 1 Teaspoon. minced jalapeno (from seeded and deveined jalapeno)
  • 1 Teaspoon. salt
  • Prepared Thai Sweet Chili Sauce
  • Bagged Cabbage Slaw (3 Cups Đ tossed with 2 Teaspoon. rice wine vinegar if desired.)
  • ŇHawaiian-styleÓ Onion Rolls/Buns (I used Fresh Thyme’s brand)
  • Minced cilantro
  • * save time by purchasing pre-made guacamole and spiking it with ginger root, chile sauce with garlic and sesame oil.

Instructions

  • PREPARATION
  • Pre-heat a gas grill to medium-high.
  • Prepare the Candied Maple Soy Bacon: Preheat oven to 375 degrees Fahrenheit. Line a jelly roll pan with parchment. In a small bowl mix together the maple syrup, soy sauce and chili powder. Brush bacon generously and arrange on parchment, bake for about 10-13 minutes until crisp and candied. Remove from oven and brush with soy mixture again.
  • Prepare Burgers: In a large bowl, mix together the first nine ingredients. Form into 6 patties. (Make them slightly thinner in the middle for even cooking.) Salt and pepper both sides.
  • Prepare Crab Rangoon Topping: Cream together the first four ingredients. Gently fold in the crabmeat.
  • Prepare Asian Guacamole: In a medium bowl, mix all of the ingredients gently leaving the avocado a bit chunky. Can be covered with plastic wrap and refrigerated for two days. (*save time by purchasing pre-made guacamole and spiking it with ginger root, chile sauce with garlic and sesame oil.)
  • Brush the grill with vegetable oil. Place patties on the grill rack and cook for 4 or 5 minutes on each side for medium. During last 2 minutes of cooking, evenly top patties with crab Rangoon mixture, tent with foil to help with melting. Place buns, cut side down, on the edges of the grill to lightly toast.
  • Assemble: Top each toasted bun bottom with a handful of slaw mix, top with Asian guacamole, then the Rangoon-topped burger. Drizzle with Thai Sweet Chili Sauce, sprinkle with chopped cilantro and top with two slices of candied bacon and toasted bun top.
  • Serves 6.