Gambler’s Snack Burger
When America was being settled it was a melting pot of cultures from around the world.The Vegas valley where I live has become a melting pot of cultures. I am being a gambler and betting on my Asian inspired burger as a representative of the cooking and food of this area. There is a large population of Asian people that live in the valley. There are few restaurants in town that do not include some kind dish with an Asian accent. Eating Chinese is a weekly (and sometimes more) event in our house. The size of the burger is a little bigger than a slider, which has been reborn in our local restaurants. This burger can be served at an outdoor get together where lots of food is being served, you can eat this and have room for more food or another burger. I am gambling on this American local burger, I hope it is a winner.
2/3 cup mayonnaise
1/2 cup Light Asian Toasted Sesame Dressing (Kraft)
2 tablespoons pineapple syrup(drained from a can of pineapple rings that will be used later and the remaining syrup will be used later also )
4 green onions-divided use
3 cups napa (Chinese cabbage),about 1/4 head, thinly shredded with a knife
1/2 cup chopped fresh cilantro
1/2 cup pickled ginger, chopped (sushi ginger)
1 sweet red pepper, cut into 1 inch long thin strips
2 1/4 pounds ground chuck
2 tablespoons pickled ginger juice
1 1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1 1/2 teaspoon ground Chai seasoning
2 tablespoons soy sauce
2 teaspoons garlic, crushed or pressed
1 teaspoon dried red pepper flakes, crushed
3 to 4 tablespoons Colavita Extra Virgin Olive Oil- for brushing grill rack
8 pineapple rings (canned), packed in syrup
12 King Hawaiian Snacker Rolls
24 slices English cucumber
Prepare a medium hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
Whisk together the mayonnaise, Sesame Dressing, and 2 tablespoons of pineapple syrup in a medium mixing bowl until combined. Remove 1/2 cup, cover both containers and chill until ready to use.
Thinly slice the white part of the green onion, set aside to use in burger. Cut green part of onion into 1 inch sections and then slice each section into strips. Combine the green onion strips, napa, cilantro, pickled ginger, and sweet red peppers in a large bowl. Pour Sesame Mayonnaise from bowl over napa salad, toss together, chill until ready to use. To make patties, combine ground chuck, ginger juice, salt, black pepper, Chai seasoning, soy sauce, garlic, and red pepper flakes in a large bowl, handling as little as possible. Divide into 12 equal portions and shape into 12 patties to fit the rolls. Brush cut side of rolls with pineapple syrup, set aside until ready to toast.
When grill is ready, brush grill rack with oil. Place pineapple rings on grill, cook 1 minute each side. Remove from grill place pineapple on a cutting board, chop, wrap in foil set on top of grill to keep warm. Place patties on the rack, cover, and cook turning once, 4 to 5 minutes on each side or until done to preference. Brush cut sides of rolls with pineapple syrup. Place rolls, cut side down on grill one minute before removing patties from grill, toast lightly.
To build burger: Spread 2 teaspoons Sesame Mayonnaise on cut side of each roll bottom, spoon equal portions of the chopped pineapple over mayonnaise, add 2 slices of cucumber, a patty, follow with equal portions Napa salad, add the roll top and serve.