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Summer Asian Burger

Yields4 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins

Nothing beats a good burger, and this recipe from Olivado is simply one of the best. Check out the full recipe and instructional video here:

Summer Asian Burger

 

For the burger:
2 Tbsp Extra Virgin Sesame oil
4 burger buns
1 packet miso beef and black rice burgers
4 Portobello mushrooms
2 Tbsp oyster sauce
½ cucumber - thinly sliced
Sriracha mayo for spreading on buns

For the slaw:
½ green cabbage - thinly sliced
1 carrot - grated
1 red onion - thinly sliced
A handful of coriander

2 Tbsp mayonnaise
1 tsp sriracha
1 tsp honey
1 Tbsp soy Sauce
1 Tbsp Extra Virgin Sesame Oil
1 Tbsp toasted sesame seeds

1

  1. In a large bowl, mix together the cabbage, carrot, red onion and a handful of coriander - set aside. Reserve some red onion slices and coriander.
  2. In a small bowl mix together the mayo, Sriracha, honey, soy sauce, sesame oil and toasted sesame seeds -set aside.
  3. In a griddle pan over a high heat or on the BBQ - drizzle a little sesame oil over the mushrooms and grill bottom side down. Once browned, flip them and spread a teaspoon of oyster sauce on each mushroom. Continue grilling until the mushrooms are juicy and cooked through.
  4. While the mushrooms are cooking on a high heat, fry off the burger patties on a high heat for 3-4 minutes on each side with a drizzle of sesame oil.
  5. Take the mushrooms and the patties off the heat and cover with tinfoil to rest for 5 minutes.
  6. Smear some mayo inside of the burger buns and grill on a low heat until warmed through and a little charred.
  7. Fold the dressing through the slaw.
  8. To assemble the burger, spread a layer of sriracha on the bottom bun. Top with slaw, burger patty, cucumber, mushroom, red onion slices and coriander then top with the top bun. Insert a skewer to keep the burger in place.
Nutrition Facts

Servings 4