Mongolian Beef Burgers with Asian Mayo
4
Product(s) Used
Special Diet
Course
Sauce, Main Course, Sandwiches, Burgers, WrapsMain Ingredient
BeefOccasion
Restaurant FavoritesIngredients
Asian Mayo
- 1 cup mayo
- 3 tbsp San-J Korean BBQ Sauce
- 1 tbsp lemon or lime juice
Burgers
- 1 1/2 pounds ground chuck 20% fat
- 3 tbsp San-J Mongolian Sauce, divided
- vegetable oil
- kosher salt
- freshly ground black pepper
- 4 hamburger buns, toasted
- lettuce leaves
- 8 strips roasted red peppers
Directions
- Mix all ingredients for Asian Mayo. Transfer to a squeeze bottle and store chilled for service.
- Combine the beef with 2 tablespoons San-J Mongolian Sauce. Divide the meat into 4 equal portions. Form each portion into a 3/4 inch thick patty and, using your thumbs, make a deep depression into the center of each patty. Brush both sides of the burgers with oil and season generously with salt and pepper.
- Grill the burgers over high heat for 3-4 minutes or until browned on the bottom and you see juices rising to the top. Flip the burger and grill for another 4 minutes for medium-rate, or 5-6 minutes for medium. Remove the burgers from the grill and brush with remaining tablespoon of Mongolian Sauce.
- Spread a little of the Asian Mayo on the bottom buns, layer each with lettuce, a burger, more mayo, roasted red pepper strips, and the top bun. Serve with fries or tots and more Asian Mayo for dipping.
