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Asian Burger with Savoy Cabbage

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Hi, I’m Ally & I’m a burger addict.’ Just something about the layers of flavor from the charred and grilled meat to all the toppings you can layer on from cheeses to veggies to even fruit, for me a burger is a meal in my hands! Now, sometimes, I just like a good ol’ 1950s-style burger~~classic yellow mustard, tomatoes, onions, lettuce and pickles. Then other times, like with this ‘asian burger with spicy savoy cabbage slaw~ I get a hankering for ratcheting up the flavor profile & traveling around the world with this classic American staple!

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Rate this recipe 4.7/5 (7 Votes)

Ingredients

  • SAVOY SLAW:
  • 4-5 cups savoy cabbage, thinly sliced
  • 1 tablespoon fresh ginger, grated
  • 1/2 cup green onions, thinly sliced with some of the tops
  • 1/2 cup green pepper, diced
  • 2 radishes, sliced and cut in pieces
  • 2 cups arugula, roughly chopped
  • SAUCE:
  • 3 heaping tablespoons mayonnaise
  • 1/3 cup plain Greek yogurt
  • 2 tablespoons sesame oil
  • 1/3 cup Dole pineapple juice
  • 2 teaspoons sea salt
  • 1 teaspoon coarse ground pepper
  • 1 tablespoon hot sauce (your choice—I used Korean Sweet & Spicy Sauce.)
  • BURGERS:
  • 1 pound ground chicken
  • 1/2 pound ground pork
  • 1/4 cup Greek plain yogurt
  • 2 teaspoon dried onions, minced
  • 2 teaspoons granulated garlic
  • 2 teaspoons red chili flakes (adjust to your heat level)
  • 2 teaspoons sesame oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1/2 cup fresh parsley, finely chopped
  • FINISHING TOUCHES:
  • 4 serving buns
  • Thinly sliced sweet onion rings (optional)
  • 4 large tomato slices (optional)
  • Reserved sauce (optional for drizzle on burger)
  • Dill pickle slices for garnish

Details

Servings 4
Adapted from allyskitchen.com

Preparation

Step 1

In a large mixing bowl, combine the ingredients, EXCEPT the arugula, for the slaw. Toss and mix with your hands.

In another mixing bowl, combine the ingredients for the sauce and whisk together. Reserve about ¼ cup and then pour the rest over the cabbage slaw and toss and blend. Refrigerate until serving. Add the arugula right before serving and toss in.

In a mixing bowl, combine all the ingredients for the burgers and blend together well with your hands. Form into 4 equal side patties. Cook on a hot grill (about 400-500 degrees) about 3 -4 minutes per side. Remove, stack one on top the other and let them rest about 5 minutes.

Assemble your burgers and serve with your favorite sides! I went for nice kettle chips!

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