Mirin Glazed Burgers With Sesame Ponzu Spinach And Wasabi Ginger Mayonnaise Recipes

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ASIAN BURGERS WITH WASABI LIME MAYONNAISE



Asian Burgers With Wasabi Lime Mayonnaise image

Make and share this Asian Burgers With Wasabi Lime Mayonnaise recipe from Food.com.

Provided by gailanng

Categories     Poultry

Time 25m

Yield 4 serving(s)

Number Of Ingredients 16

1 lb ground turkey or 1 lb ground pork
1 egg, beaten
1/4 cup green onion, sliced thin
1 teaspoon fresh gingerroot, peeled and minced
2 garlic cloves, minced
1 tablespoon low sodium soy sauce
2 teaspoons sesame oil
1/4 teaspoon black pepper
salt
1/2 tablespoon sesame seeds
4 wheat hamburger buns, split and lightly toasted
butter lettuce leaf
tomatoes, slices
1/4 cup mayonnaise
3/4 teaspoon prepared wasabi paste
2 teaspoons freshly squeezed lime juice

Steps:

  • To Make the Burgers: Combine all ingredients (except the sesame seeds) in a large bowl and mix gently with your hands until just combined; do not over mix. Form turkey into 4 patties about 1/2 inch thick. Sprinkle over the top of each patty the sesame seeds, patting lightly to adhere. Spray skillet with vegetable spray and heat a skillet over medium-high heat. Once hot, add burgers. Cook for 4-5 minutes per side.
  • Toast buns if desired, then top burgers with wasabi mayo, lettuce and tomatoes; serve.
  • Wasabi Lime Mayonnaise: Mix all ingredients together in a small bowl. Cover and refrigerate for, at least, 1 hour.

Nutrition Facts : Calories 397.2, Fat 19.5, SaturatedFat 4.3, Cholesterol 128.6, Sodium 528.8, Carbohydrate 26.8, Fiber 1.3, Sugar 4, Protein 28.8

MIRIN GLAZED BURGERS WITH SESAME-PONZU SPINACH AND WASABI-GINGER



Mirin Glazed Burgers With Sesame-Ponzu Spinach and Wasabi-Ginger image

Recipe courtesy Kathi Jones, Rochester, New York. Food Network burger challenge. We made these and they are great. Such different flavors from all the ingredients. I used Recipe #252395 for the Japanese dressing.

Provided by adopt a greyhound

Categories     < 60 Mins

Time 1h

Yield 4-6 burgers, 4-6 serving(s)

Number Of Ingredients 22

2/3 cup mirin
1/2 cup sake
1/4 cup soy sauce
2/3 cup mayonnaise
2 tablespoons finely grated ginger, with juices
1 tablespoon wasabi paste
1 teaspoon wasabi paste
1/4 cup prepared japanese sesame dressing
1/4 cup prepared ponzu sauce (citrus-soy sauce)
6 cups Baby Spinach
1 tablespoon mirin
1 tablespoon sake
1 tablespoon soy sauce
3 tablespoons miso
2 1/2 lbs ground chuck
1/3 cup sliced green onion
2 teaspoons finely grated ginger, with juices
2 tablespoons minced garlic
2 teaspoons fresh coarse ground black pepper
1 teaspoon sea salt
vegetable oil, for brushing on the grill rack
6 hamburger buns with sesame seeds, split

Steps:

  • Prepare a medium fire in a charcoal grill with a cover, or preheat a gas grill to medium.
  • For the glaze:.
  • Mix the mirin, sake, and soy sauce in a small, heavy fire-proof saucepan. Place the pan on the grill rack, bring the mixture to a simmer, and cook until reduced to a slightly thicker consistency, 15 to 20 minutes. Set the glaze aside (it will thicken slightly as it cools).
  • For the mayonnaise:.
  • To make the mayonnaise, mix all of the ingredients in a small bowl. Cover and refrigerate until serving.
  • For the spinach:.
  • Mix the sesame dressing and ponzu sauce in a small bowl. Place the spinach in a large bowl and toss lightly with the dressing. Cover and refrigerate until serving.
  • For the patties:.
  • Mix the mirin, sake, and soy sauce in a small bowl. Stir in the miso and blend evenly. Spread the chuck out in a large, shallow pan. Distribute the miso mixture over the meat and sprinkle evenly with the green onion, ginger, garlic, pepper, and salt. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and, with cupped hands, toss 1 portion of the meat back and forth from hand to hand to form a loose ball. Pat the meat portion lightly on a flat surface to form a patty to fit the buns. Press the center of the patty down with your fingertips to create a slight indention in the center of the patty. Repeat with the remaining meat portions.
  • When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack and baste each patty with the glaze. Cover and cook until browned on the bottom, 3 to 4 minutes, basting each patty again with the glaze. Turn the patties and brush the cooked side with the glaze. Cook, brushing frequently with the glaze, until done to preference, 4 to 5 minutes longer for medium. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.
  • To assemble the burgers, place an equal portion of the spinach on each bun bottom and top with a patty. Spread the mayonnaise over the cut sides of the bun tops. Add the bun tops and serve.

Nutrition Facts : Calories 989, Fat 48.1, SaturatedFat 12.9, Cholesterol 194.5, Sodium 3563.6, Carbohydrate 58.3, Fiber 4.4, Sugar 10.2, Protein 67.9

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