Hoisin Burger recipe consisting of a toasted bun topped with a Cabbage Salad, Beef Patty and Sriracha mayo, served with tasty sweetcorn
4 sweetcorn cobs – remove husks
4 tbsp butter (from your pantry)
1 clove garlic – peel, grate finely & chop
1 chilli – deseed & chop finely
¼ red cabbage – slice thinly
1 tsp sesame oil
½ tsp ground ginger
500g beef mince
2 tbsp hoisin sauce
3 tsp Asian Spice Mix
10g coriander – chop roughly
4 sesame buns
6 tbsp sriracha mayo
salt & pepper (from your pantry)
olive oil (from your pantry
Preparation: Preheat the oven to 180°C. Prepare all ingredients as indicated above. Boil the kettle.
Lime: Using the fine side of a box grater, grate the peel of the lime to create lime zest. Then cut in half and juice. Set aside.
Onion: Peel the onion, then cut in in half. SLICE HALF the onion thinly and CHOP the other HALF finely.
Sweetcorn: Place a pot on medium-high heat, fill it with the boiling water (about an inch), add the sweet corn and cover with the lid. Let it cook for 3 minutes, then turn the corn around and cook for another 3-5 minutes until bright yellow and cooked.
Garlic & lime butter: Place a small pot on medium heat and gently melt the butter (it should take about 30 seconds). Add the garlic, chilli (optional) and lime zest with a little bit of salt. Turn off the heat and set aside.
Salad: Mix together the cabbage, carrot, the REST of the coriander and the SLICED onion. Season with the lime juice, salt and pepper to taste and add a drizzle of sesame oil.
Patties: Mix together the mince, the CHOPPED onion, hoisin sauce, Asian Spice Mix, ground ginger and HALF the coriander. Season with salt and pepper. Use your hands to shape the mixture into patties (one per person). Place a large frying pan on medium-high heat. Add a drizzle of olive oil and when hot, add the patties (no overlapping). They should sizzle when they hit the pan (if the pan is hot enough). Cook the patties for about 6-8 minutes per side. Make sure they are nicely browned and cooked through.
Buns: Place the buns on a baking tray and bake them in the oven for 5-10 minutes until brown and crusty. Remove them from the oven, cut in half and toast them in a dry pan for 30 seconds.
Serve the toasted burger buns topped with the carrot and cabbage salad, the beef patty and sriracha mayo. Brush the sweetcorn with the garlic and lime butter and serve on the side.
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