FIREY ASIAN BEEF BURGERS WITH SPICY ASIAN MAYO
SPICY ASIAN MAYO
Â¼ cup mayonnaise
1 tablespoon Sriracha Chili Sauce (green cap)
FIREY ASIAN BURGERS
1 Â¼ cup finely chopped shitake mushrooms, stems discarded
2/3 cup finely chopped water chestnuts
2/3 cup finely sliced green onions
4 teaspoons finely grated fresh ginger
2 tablespoons soy sauce
2 tablespoons oyster sauce
2 teaspoons white pepper
4 tablespoons fine chopped cilantro
2 tablespoons sesame seeds
2 tablespoons Sriracha Chili Sauce (green cap)
2 pounds ground chuck
Vegetable oil, for brushing on the grill rack
6 sesame Kaiser Rolls, split
6 leafs of butter lettuce
SPICY ASIAN MAYO:
Whisk mayonnaise and chili sauce together until smooth. Cover and chill until burgers are ready to assemble.
FIREY ASIAN BURGERS:
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the patties, combine the egg, mushrooms, water chestnuts, green onions, ginger, soy sauce, oyster sauce, sugar, pepper, cilantro, sesame seeds, and chili sauce in a large bowl. Add the chuck, mixing well, but handling as lightly as possible to avoid compacting the mixture too much. Chill for at least 20 minutes.
When the grill is ready, divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. Brush the rack with vegetable oil. Place the patties on the rack, cover and cook, turning once after 5 â€“ 7 minutes. During the last few minutes of cooking, place the cut side of the rolls on the outer edges of the grill to toast lightly.
To assemble burgers, slather about a tablespoon of Spicy Asian Mayo on each bun, covering both the top and bottom of the toasted side of each bun generously. Place a lettuce leaf and patty on each bun. Top with the top half of the bun and enjoy!