HOISIN BURGERS WITH GRILLED SCALLIONS AND SRIRACHA-SESAME MAYO
Pantry staples like hoisin, Sriracha and sesame oil lend sweet, spicy, nutty notes to grilled burgers.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat a grill to medium high. Form the beef into four 6-ounce patties, about 3/4 inch thick; press the center of each patty with your thumb to make a 1/2-inch-deep indentation. Season the patties on both sides with salt and pepper. Lightly brush the grill grates with vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. During the last minute of grilling, brush the patties with the hoisin sauce. Remove the patties to a plate and let rest 5 minutes.
- Meanwhile, brush the scallions with sesame oil, season with salt and grill, turning occasionally, until charred and tender, 3 to 4 minutes. Cut into 4-inch pieces. Grill the buns, cut-side down, until lightly toasted, about 1 minute.
- Mix the mayonnaise, Sriracha and sesame oil in a small bowl and spread on the buns. Top the bun bottoms with the cucumber, burger patties and scallions, then cover with the bun tops.
HOISIN-GLAZED CHICKEN THIGHS
The Chinese, who know a thing or two about roasting sweet glazed meats and poultry, were the inspiration for this recipe's five-spice rub and glossy glaze.
Provided by debbie
Categories World Cuisine Recipes Asian
Time 30m
Yield 16
Number Of Ingredients 14
Steps:
- Combine five-spice powder, paprika, salt, garlic, pepper, and mustard in a bowl. Rub over both sides of chicken.
- Combine hoisin sauce, soy sauce, honey, sesame oil, ginger, garlic, and five-spice powder in a bowl to create the glaze.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Grill chicken, covered, turning once, until lightly browned, 4 to 6 minutes. Reduce heat to low. Continue cooking, covered and turning and brushing with the glaze every 5 minutes, until chicken is no longer pink in the middle, an additional 15 to 20 minutes.
Nutrition Facts : Calories 222.7 calories, Carbohydrate 11 g, Cholesterol 70.8 mg, Fat 10.6 g, Fiber 0.6 g, Protein 20.2 g, SaturatedFat 2.6 g, Sodium 1267.5 mg, Sugar 6.6 g
HOISIN GARLIC BURGERS
Make and share this Hoisin Garlic Burgers recipe from Food.com.
Provided by Redsie
Categories Meat
Time 20m
Yield 4 burgers, 4 serving(s)
Number Of Ingredients 11
Steps:
- In bowl, combine beef, breadcrumbs, green onions, coriander, hoisin sauce, garlic, gingerroot and egg; mix well. Make 4 to 5 burgers.
- In small bowl whisk together water, hoisin sauce and sesame oil. Brush half of the sauce over top of burgers.
- Place on greased grill and barbecue, or place on rack on baking sheet and bake for 10 to 15 minutes (at 450F)(or until no longer pink inside). Turn patties once and brush with remaining sauce.
Nutrition Facts : Calories 294.4, Fat 14.6, SaturatedFat 5.3, Cholesterol 127.1, Sodium 401.9, Carbohydrate 13.1, Fiber 1, Sugar 5, Protein 25.9
ASIAN TURKEY BURGER WITH APPLE SLAW
I wanted to make turkey burgers a lot more fun. On a whim, I added hoisin sauce, gingerroot and garlic. Now we eat them about once a week. -Ashley Gayle, Ellicott City, Maryland
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, mix green onions, hoisin sauce, ginger, garlic, salt and pepper. Add turkey; mix lightly but thoroughly. Shape into four 3/4-in.-thick patties., In a large cast-iron or other heavy skillet, heat oil over medium heat. Cook burgers until a thermometer reads 165°, 7-9 minutes on each side., Meanwhile, for slaw, in a large bowl, whisk oil, vinegar, mustard, salt and pepper. Add apples and green onions; toss to coat., To assemble, spread bun bottoms with hoisin sauce. Top with burgers and slaw; replace tops. Freeze option: Place patties on a plastic wrap-lined baking sheet; wrap and freeze until firm. Remove from pan and transfer to a freezer container; return to freezer. To use, cook frozen patties as directed, increasing time as necessary for a thermometer to read 165°.
Nutrition Facts : Calories 526 calories, Fat 26g fat (5g saturated fat), Cholesterol 94mg cholesterol, Sodium 1024mg sodium, Carbohydrate 41g carbohydrate (15g sugars, Fiber 4g fiber), Protein 33g protein.
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HOISIN-GLAZED SALMON BURGERS WITH PICKLED CUCUMBER …
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- Combine the first 6 ingredients in a small saucepan; bring to a boil. Remove from heat; add cucumber. Let stand 30 minutes. Drain.
- Combine panko and the next 7 ingredients (through egg white) in a bowl, and stir well. Divide the mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Press a nickel-sized indentation in the center of each patty.
- Heat a large cast-iron skillet over medium-high heat. Add sesame oil to pan; swirl to coat. Add patties; cook patties for 3 minutes on each side or until desired degree of doneness. Brush tops of patties evenly with hoisin; cook for 30 seconds.
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HOISIN-GLAZED CHICKEN BURGERS WITH CARROT SLAW RECIPE
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5/5 (1)Total Time 25 minsServings 4Calories 549 per serving
- Place ground chicken, pepper, and 1 teaspoon salt in a large bowl. Mix together with your hands and shape into 4 patties.
- Heat oil in a large nonstick skillet over medium-high. Cook patties until a thermometer inserted in thickest portion registers 165°F, 5 to 6 minutes per side. Brush patties on 1 side with half of the hoisin sauce; flip patties and brush with remaining hoisin. Remove from heat.
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- In a large bowl, combine the ingredients for the beef burger patty : ground beef, green onions, garlic, fresh ginger, hoisin sauce, soy sauce, egg, panko bread crumbs, sesame seed oil, black pepper. Blend well and form into round patties, about 3 to 4 inches in diameter.
- Preheat the outdoor grill to a medium high. Grill on the middle racks at these cooking times that my son Tim recommended : Rare - 2 to 3 minutes per side; medium 3 to 4 minutes per side; well done 7 to 8 minutes per side. Note: these instructions vary depending on the grill and the person grilling.
- Separately, mix the spicy mayonnaise by mixing in a small bowl the following ingredients : mayonnaise and sriracha. Blend well and refrigerate till ready to assemble the burger bun.
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