30-Minute Asian-Style Grilled Beef Burgers
Lean ground beef patties grilled to 160°F, topped with a sesame-soy mayo spiked with dark sesame oil and fresh green onion, then loaded with a crisp slaw of romaine, red cabbage, and carrot dressed in rice vinegar. Whole wheat buns toasted on the grill. A fusion burger balancing Asian flavors with classic American grilling.
Ingredients
- 1 pound ground beef, 93% lean or leaner
- ¼ cup soft whole wheat bread crumbspanko1:1lighter textureless dense crumbadds gluten
2
- 1 large egg white
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 4 whole whole wheat hamburger buns, split
- ¼ cup light mayonnaise
- 1 tablespoon green onion, thinly sliced, green part only
- ½ teaspoon reduced-sodium soy sauce
- ¼ teaspoon dark sesame oilregular sesame oil1:1.5milder nuttinessuse slightly less
3
- ⅛ teaspoon ground red pepper
- ½ cup romaine lettuce, thinly sliced
- ¼ cup red cabbage, shredded
- ¼ cup carrot, shredded
- 1 teaspoon unseasoned rice vinegarwhite vinegar1:1slightly sharper acidity
3
- ¼ teaspoon black pepper
Instructions
- 1
Mix mayonnaise, green onion, soy sauce, sesame oil, and red pepper in a small bowl. Cover and refrigerate until ready.
- 2
Combine lettuce, red cabbage, carrot, rice vinegar, and black pepper in a small bowl. Cover and set aside.
- 3
In a large bowl, gently combine ground beef, bread crumbs, egg white, salt, and black pepper. Lightly shape into four patties about half an inch thick.
- 4
Place patties on grill over medium heat. Cover and grill, turning occasionally, until an instant-read thermometer inserted horizontally into the center reaches 160°F (8 to 10 minutes over charcoal, 7 to 9 minutes on a preheated gas grill).
- 5
About 2 minutes before burgers finish, place bun halves cut side down on the grill. Toast until lightly browned.
- 6
Spread sesame-soy mayonnaise on the bottom of each bun, top with a patty, divide the slaw evenly over the burgers, and close the sandwiches.
Tips
Grill patties covered to retain moisture and promote even cooking.
Insert thermometer horizontally into the center of the patty for an accurate internal temperature reading.
Toast buns cut side down for maximum browning and texture contrast.
Good to Know
Cooked patties refrigerate up to 3 days in an airtight container. Sesame-soy mayonnaise keeps 2 to 3 days refrigerated.
Mix sesame-soy mayonnaise and slaw topping up to 1 day ahead; keep refrigerated. Form patties, cover, and refrigerate up to 4 hours before grilling.
Serve immediately after assembly while burgers are warm and buns retain toasted texture.
Common Mistakes
Overmix the beef mixture to avoid dense, tough patties
Do not skip the thermometer check to avoid undercooked or overcooked meat
Avoid pressing patties on the grill, which squeezes out moisture and juices
Substitutions
3