Categories: Burgers
Ingredients
- BBQ Sauce:
- 1/2 cup soy sauce
- 1 tbsp soy sauce
- 1/4 cup brown sugar
- 1 1/2 tbsp Sriracha
- 2 garlic cloves, minced
- 2 tsp ginger
- 2 tbsp rice vinegar
- 2 tsp rice vinegar
- 2 tsp crushed red pepper flakes
- 1 tbsp cornstarch
- 1 tbsp water
- Slaw:
- 1 cup shredded Napa cabbage
- 1 shredded purple cabbage
- 1 sliced and seeded jalapeno
- 1/4 sliced English cucumber
- Salt
- Burger:
- 12 oz. ground short rib meat
- 2 tbsp unsalted butter
- 2 sesame seed burger buns
Directions
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Combine the 1/2 cup soy sauce, Sriracha, brown sugar, ginger, 1 tbsp rice vinegar and crushed red pepper flakes in a pan and boil. Add in the cornstarch and water and cook for 10 minutes until the mixture thickens.
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Combine the jalapeno, cabbage, 1 tsp soy sauce, 2 tsp rice vinegar and remaining crushed red pepper flakes into a bowl. Combine the cucumber with the remaining rice vinegar and salt.
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Form the ground rib mixture into three 4 oz. balls. Turn each ball into a patty by using the STUFF side of the burger press to push it down.
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Brush one side of the burger with BBQ sauce.
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Put the patties on the grill and cook for 6 minutes on each side.
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Serve on a bun and spread the BBQ sauce on the bun and top the patty with cucumbers and Asian slaw.