ASIAN STYLE VEGGIE BURGER WITH PORTOBELLO BACON AND NAPA SLAW
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 28
Steps:
- Heat a large nonstick skillet over medium-low heat. Mix together the hoisin and soy sauce in a small bowl. Brush on the veggie burger patties and sear on one side until charred, 3 to 5 minutes. Brush again and flip over, then let cook, brushing frequently, until the patties are charred and shiny with the hoisin glaze, 3 to 5 minutes.
- Place the patties on the buns along with the Portobello Bacon, Napa Slaw and Hot Chinese Mustard Aioli.
- Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack.
- Combine the olive oil, soy sauce and rice vinegar in a medium bowl. Add the mushrooms and toss to coat.
- Combine the granulated garlic, brown sugar, paprika and salt on a plate and mix to combine. Press both sides of each mushroom slice in the spice mixture, then place on the prepared sheet tray.
- Bake until dried, crispy and deep golden brown, 20 to 25 minutes.
- Toss together the cabbage, carrots, Fresno and green onions in a large bowl.
- Combine the vinegar, soy sauce, granulated sugar and sesame oil in a small bowl and stir until the sugar dissolves, then pour over the cabbage mixture. Toss until the slaw is coated, then let sit at room temperature to let the flavors meld, 30 minutes.
- Whisk the mustard and boiling water together in a bowl, then let cool completely. Mix with the mayo and garlic and season to taste.
PALEO ASIAN STYLE BURGERS RECIPE - (4.5/5)
Provided by erinstargirl
Number Of Ingredients 10
Steps:
- Chop the cilantro and parsley together. Add ginger and garlic to the herbs and run your knife through them to combine. Whisk in the lime zest and juice, fish sauce, and coconut aminos. For the burgers: Mix half the sauce in with ground beef. Form into four patties, indenting the center with your thumb. Set aside. For the optional caramelized onions, heat a medium cast iron skillet over medium-high heat with your fat of choice. Sauté onion slices until cooked through and sweet. Brush some bacon fat {or fat of choice} on a cast iron grill pan. Bring to medium-high heat. Place prepared burger patties on the grill pan, indent side up. Cook for 4-5 minutes, until juices show in the indent. Flip once, let cook another 3-4 minutes. I test its doneness by touch; pressing the center of the burger should give the same feedback as when I press the meaty part at the base of my thumb. Semi-firm with a bit of resistance will be medium. When I am cooking the kids' burgers I let them go another minute or two until they are as firm as the bridge of my nose. Top with extra sauce and optional caramelized onion.
ASIAN-STYLE HAMBURGERS
We eat a lot of hamburgers during racing season. I get tired of the "same old" burgers. When I came across this recipe, my family really enjoyed it. I sometimes double the recipe and freeze the burgers also. Time does not include marinating time.
Provided by bmcnichol
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Shape meat into six patties and place in a shallow dish.
- In a bowl, whisk together the oil, soy sauce, ketchup, vinegar, garlic and pepper.
- Set aside 1/4 cup for basting and refrigerate.
- Pour remaining marinade over the patties.
- Cover and refrigerate for at least 3 hours.
- Grill burgers, uncovered, over medium heat for 5-6 minutes on each side until meat juices run clear, basting with reserved marinade.
- Serve on hamburger buns with lettuce leaves and tomato slices if desired.
Nutrition Facts : Calories 458.4, Fat 28, SaturatedFat 8.3, Cholesterol 77.1, Sodium 1007.2, Carbohydrate 23.6, Fiber 1.1, Sugar 4, Protein 26.6
ASIAN-STYLE HAMBURGERS
For a change of pace, I'll use this marinade to give hamburgers a unique Asian-inspired flavor.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Shape meat into six patties; place in a shallow dish. In a small bowl, whisk together the oil, soy sauce, ketchup, vinegar, garlic and pepper. Set aside 1/4 cup for basting; cover and refrigerate. Pour remaining marinade over the patties. Cover and refrigerate for at least 3 hours., Grill burgers, uncovered, over medium heat for 5-6 minutes on each side until a thermometer reads 160° and juices run clear, basting occasionally with reserved marinade. , Serve on hamburger buns with lettuce leaves and tomato slices if desired.
Nutrition Facts : Calories 439 calories, Fat 25g fat (7g saturated fat), Cholesterol 75mg cholesterol, Sodium 968mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 1g fiber), Protein 28g protein.
IRON CHEF WINNER'S JAPANESE-STYLE HAMBURGERS
A recipe from Katsuyo Kobayashi and her book "Quick and Easy Japanese Cookbook". She defeated Iron Chef Chen Kenichi on the popular Food Network t.v. show "Iron Chef". Kobayashi-san claims she can make anyone into an Iron Chef! :)
Provided by PalatablePastime
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a mixing bowl, season ground beef to taste with salt and pepper.
- Heat a small amount of oil in saute pan and cook onion until tender.
- In a small bowl, beat egg lightly; add milk, mixing well.
- Stir in breadcrumbs and allow to rest.
- Add onions and breadcrumbs to ground beef, working ingredients together with your hands.
- Divide meat into fourths, and make a patty; toss back and forth to force air out.
- Shape into burger shape.
- Heat small amount of oil in skillet and cook burgers; cover pan, and simmer on medium-high heat until burgers cook done; then remove lid, reduce heat to medium, and cook till water disappears.
- Remove from pan.
- Add 2/3 cup water, ketchup, sake, Worcestershire sauce, soy sauce, and butter to pan; bring to boil.
- Simmer till thickened.
- Spoon sauce over burgers on plate.
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BEEF BULGOGI BURGERS - ONCE UPON A CHEF
From onceuponachef.com
Cuisine Asian, KoreanTotal Time 30 minsCategory DinnerCalories 474 per serving
- In a large bowl, combine the soy sauce, sesame oil, brown sugar, red pepper flakes, ginger, garlic, and sandwich bread. Stir, then let the mixture sit for a few minutes to allow the bread to soften. Mash the mixture with a fork into a paste (it won't get completely smooth, but try to get it as uniform as possible). Add the beef and scallions. Using your hand, mix until well combined. Divide the mixture into 5 equal portions, shaping each into loose balls. Flatten the balls into 3/4-inch thick patties about 4-1/2 inches around. Form a slight depression in the center of each patty to prevent the burgers from puffing up on the grill.
- Place the patties on a grill rack coated with cooking spray. Grill, covered, until nicely browned on the first side, 2-4 minutes. Flip burgers and continue cooking for a few minutes more until desired doneness is reached. Before serving, toast the buns on the cooler side of the grill if desired.
- Place 1 patty on bottom half of each bun; top each serving with lettuce leaves, chili-mayonnaise, and top half of bun.
PALEO DIET RECIPES: 9 ASIAN RECIPES BY NOM NOM PALEO
From greatist.com
Author Jackie DowlingPublished Mar 9, 2018Estimated Reading Time 4 mins
- Spicy Pork and Asparagus Stir-Fry. With one pan and endless options, this recipe will be your mid-week savior. While this recipe calls for pork, feel free to use ground turkey or your favorite meat and pair it with sautéed onions and peppers to add a little pop of color.
- Pressure Cooker Chicken Pho. Time to break out your pressure cooker because, Paleo or not, you’ll be diving headfirst into this recipe.
- Paleo Walnut Shrimp. You’ll be happy you made this recipe, partly because of the sweet and sour shrimp you’ll have in just about 15 minutes, but mostly because of the fact your kitchen will smell like Christmas as the walnuts roast.
- Vietnamese Lemongrass Chicken. Preparing lemongrass can require a bit of patience but with the right tools and the right technique (see Michelle’s lemongrass tutorial), you’ll be cookin’ with gas… or grass for that matter.
- Paleo Chinese BBQ Pork. I bet you never thought you’d hear almond butter and pork in the same sentence. But trust us, it works. The jam, tomato paste, ginger, and fish sauce combo brings out the natural flavors of the pork.
- Orange Sriracha Chicken. A mouthwatering marinade made with orange juice, basil, and balsamic, and a sweet drizzle of honey and Sriracha… because why choose one?
- Pot Sticker Stir-Fry. Miss the days of pot stickers? This stir-fry recipe tastes like the inside of a pot sticker even when you can’t have the doughy shell (#paleoproblems).
- Paleo Wonton Meatballs. If you’re scrolling through Pinterest for meatballs with an Asian flair, look no further than this recipe that’s made with pork and shrimp.
- Paper-Wrapped Shiitake Chicken. If you similarly struggle with always overcooking or undercooking meat on the stove, parchment paper is what you need.
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