Burger: Asian style

Tags:
alcohol-free
Description
Fusion cuisine as it`s best: In this recipe, your burgers - traditionally American - are refined with typical Asian ingredients. It starts with the patty, which is made from pork and gets its special flavour from coriander, hoi sin sauce and, of course, ginger. Garlic and leek are not to be missed either. The sauce is something for spicy eaters, because wasabi is used here. If that's not hot enough for you, you can also garnish all the delicious vegetables with chilli. With such an explosion of (spicy) flavour bringers, we've kept the buns quite restrainedly American. Don't be put off by the preparation time: You can save a lot of time by preparing the yeast dough the day before.

Ingredients for

For the buns

360 g Wheat flour, type 550
40 ml water, lukewarm
15 g Yeast, fresh
150 g Butter
3 Eggs
1 Teaspoon(s) Sugar
2 Teaspoon(s) Salt
3 Tablespoon(s) roasted onions
20 ml oil

For the patties

700 g Pork
30 g Carrot
30 g Onion
20 g Ginger
20 g Leek
1 Clove(s) Garlic
1 Tablespoon(s) Coriander, fresh
2 Teaspoon(s) Hoi Sin sauce
Salt, pepper, chili as desired
2 Tablespoon(s) Oil

For the sauce

1 Egg yolk
25 ml Liquid (cold broth is ideal, water is also fine)
0.5 Teaspoon(s) Salt
1 Teaspoon(s) Mustard
1 Pinch(es) Sugar
1 Pinch(es) Pepper
Lemon
Tabasco
350 ml Oil
1 Teaspoon(s) Wasabi paste

For the garnish

1 Carrot
1 Beetroot
0.5 Yellow peppers
0.5 Red peppers
100 g sugar snap
4 Mushroom
1 Red onion
1 Tablespoon(s) sesame oil
Salt, pepper, chili as desired

Preparation

  • Total time: 4 h

Note

This recipe is designed for 6 large burgers, made with the Flexiform Burger Bun L. For burgers in size M or S, all ingredients - except for the buns - can be converted from 6 to 4 portions to obtain the correct portion size of 6 medium or 12 small burgers. For the buns, we recommend using the respective burger bun recipe for sizes M or S from our recipe world.

For the buns

1
Put the flour in a mixing bowl, form a hollow and crumble the yeast into it. Add sugar and water and let everything stand for 15 minutes.
2
Add salt and a tablespoon of fried onions and knead everything into a dough. Add butter in coarse pieces and eggs little by little and knead everything into a smooth dough. Cover and leave to rest for 60 minutes.
3
Knead the dough well once and form small balls weighing about 120 g. Flatten them slightly and place them in the oven. Flatten them slightly and leave them covered in the tin for another 60 minutes.
4
Preheat the oven to 200°C top/bottom heat.
5
When the dough has risen well, brush the dough with oil and sprinkle with fried onions. Then bake in the preheated oven for 15 minutes.

For the patties

1
Mince the pork with the rotary grinder and the fine disc and finely chop all the vegetables and herbs with the Multi Chopper.
2
Mix the minced meat with the vegetables, herbs and Hoi Sin sauce and season with a little salt and pepper.
3
Mix the minced meat with the vegetables, herbs and Hoi Sin sauce and season with a little salt and pepper.
4
Sear on both sides in a hot pan and then reduce the heat or finish cooking in the oven (160°C convection/10 minutes).
5
Alternatively, grill on both sides over high heat and then finish over indirect heat.

For the sauce

1
Tip: This mayonnaise is made with raw egg yolks. If available, use pasteurised egg yolks, otherwise use ONLY FRESH organic eggs. The mayonnaise must only be used on the day it is made!
2
Put the egg yolk, mustard and all the liquids (no fat/oil) into the chopper or a bowl and mix.
3
When the egg and liquid mixture is well blended, add a small amount of oil and whisk. Then keep adding a small amount of oil (tablespoon by tablespoon) and keep whisking well. No greasy spots should form on the surface.
4
As the amount of oil increases, a consistency similar to a salad dressing should slowly develop and finally a mayonnaise consistency. The consistency can be adjusted by the amount of oil or liquid. Once the desired consistency is reached, season the mayonnaise with wasabi paste, salt, pepper, lemon and Tabasco (if this has not already been added at the beginning).

For the garnish

1
Cut the carrot and beetroot into spaghetti using a spiral slicer. Cut the sugar snap peas into fine strips and cook together with the vegetable spaghetti in boiling salted water until al dente and then rinse in iced water.
2
Cut the peppers and red onion into thin strips and the mushrooms into slices.
3
Put all the vegetables in a bowl and marinate with sesame oil, salt, pepper and chilli to taste.

Serving

1
Cut the burger buns in half and lightly toast the cut surfaces.
2
Spread the buns with the wasabi mayonnaise and place a patty on the underside of each bun.
3
Now garnish the burger with a portion of vegetables and then fold over the top of the bun.

Mr. Asia

Fusionsküche as it`s best: In diesem Rezept werden deine Burger – typisch amerikanisch – mit typisch asiatischen Zutaten veredelt. Das beginnt mit dem Patty, der aus Schweinefleisch hergestellt wird und durch Koriander, Hoi Sin-Soße und natürlich Ingwer seinen besonderen Geschmack erhält. Knoblauch und Lauch dürfen her auch nicht fehlen. Die Soße ist etwas für scharfe Gaumenfreude, denn hier kommt Wasabi zum Einsatz. Wem das noch nicht scharf genug ist, der darf zu all dem leckeren Gemüse auch mit Chili garnieren. Bei einer solchen Explosion an (scharfen) Geschmacksbringern, haben wir die Buns recht zurückhaltend amerikanisch gestaltet. Lass dich von der Zubereitungszeit nicht abschrecken: Du kannst einiges an Zeit sparen, wenn du den Hefeteig am Vortag vorbereitest.