1 tablespoon olive oil
Asian Hamburgers:
1 pound lean ground beef
1 large egg
1/2 cup panko bread crumbs
1/2 cup chopped red onion
1-3 teaspoons Asian chili garlic sauce (like Sambal Oelek)*
1 tablespoon reduced sodium soy sauce
1 tablespoon quality hoisin (Lee Kum Kee or Kikkoman)
1 tablespoon lime juice
1/2 tablespoon brown sugar
1 tsp EACH salt, dried basil, garlic pwdr
1/2 teaspoon ground ginger
1/4 teaspoon pepper
Chili Garlic Mayonnaise:
1/2 cup mayonnaise
1 teaspoon Asian chili garlic sauce (optional)
Hoisin Ketchup:
1/4 cup ketchup
1 tablespoons hoisin sauce
1 tablespoon reduced sodium soy sauce
1/2 tablespoons lime juice
Asian Slaw:
4 cups coleslaw mix
1 cup Matchstick carrots
2 teaspoons rice vinegar
1 teaspoon reduced soy sauce
1 teaspoon lime juice
1/2 teaspoon sugar
1/2 teaspoon sesame oil
Add egg to a large bowl and gently whisk. Add all remaining Hamburger Ingredients and mix with your hands just until combined. Form mixture into 4 equal patties roughly the size of your hamburger buns then make a deep impression in the middle of each patty with your thumb (this will help the burgers cook evenly). Refrigerate for 15 minutes. Meanwhile, whisk together all of the Hoisin Ketchup ingredients in a small bowl. Refrigerate. Whisk together Chili Garlic Mayonnaise ingredients in a small bowl. Refrigerate. Add coleslaw and carrots to a large bowl and toss with remaining Asian Slaw ingredients. Refrigerate. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once hot, add patties and cook until brown and slightly charred on one side, about 3-4 minutes, flip, reduce heat to medium and cover. Cook an addition 3-5 minutes or to desired doneness. Spread hamburger buns with Chili Garlic Mayonnaise, top with Asian hamburgers, top with Hoisin Ketchup followed by Asian Slaw and dig in!