Tiki Burger (Asian Burger with Vegetable Slaw)
2 pounds ground chuck
Â½ cup parsley leaves, chopped
1/2 cup scallions, sliced
1 cup fresh pineapple, diced (divided)
3 garlic cloves, minced or pressed
1 Tablespoon ginger, grated
2 Tablespoons ginger snap cookies, finely milled
5 Tablespoons soy sauce (divided)
1 teaspoon Lawryâ€™s seasoned salt
1 cup red cabbage, thinly sliced
Â½ cup carrots, julienned
Â½ cup snow peas, julienned
Â¼ cup radishes, julienned
1 Tablespoon sesame seeds
Â¼ cup corn syrup
2 Tablespoons pineapple juice
1 Tablespoon olive oil
1/4 teaspoon red pepper flakes
Salt & Pepper
2 to 3 tablespoons vegetable oil, for brushing on the grill rack
6 good-quality sesame-seed rolls
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 chuck, parsley, scallions, Â½ cup pineapple, garlic, ginger, cookie crumbs, 3 Tablespoons soy sauce and seasoned salt in a large bowl. Mix to combine, handling as little as possible. Shape into 6 patties. Loosely cover with plastic wrap and set aside.
Combine cabbage, carrots, Â½ cup pineapple, snow peas, radishes and sesame seeds in medium bowl. Cover with plastic wrap and set aside.
In a small bowl, pour corn syrup, 2 Tablespoons soy sauce, pineapple juice, olive oil, red pepper flakes and sprinkle with salt & pepper. Whisk and cover with plastic wrap. Set aside.
When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Split rolls and place cut side down on the grill. Grill until golden.
Just prior to serving, combine vegetable slaw and dressing, stirring to coat vegetables.To assemble, place one patty on bottom half of each roll. Top with an equal amount of vegetable slaw mixture. Cover each with roll tops and serve immediately.
Makes 6 burgers