After subsisting on poutine and foie gras for a weekend, I felt in dire need of some good ole Amur’cun food… Except I also wanted to enter it into the Build The Best Burger Recipe Contest hosted by Marx Foods, which meant I couldn’t just do my favourite classic burger with a huge juicy beef patty, plasticine slice of American cheese, lettuce, red onion, tomato and a dollop of ketchup on a Wonder Bread bun.
Instead I came up with this highfalutin Asian burger loaded with garlic, ginger cilantro and hoisin sauce with mizuna, tomato, lime pickled red onions and Thai chili sauce all snuggled between a toasted brioche roll with melted gruyere. Not quite what I originally had in mind, but it was tasty none-the-less. The Asian spices combined with the sweet hoisin sauce go well with the nutty gruyere, the pickles added some southeast Asian zing and the sweet Thai chili sauce makes the perfect substitute for ketchup.
I served it with my rendition of Syrie’s raw broccoli salad (from Taste Buddies), which for someone that’s ambivalent about broccoli was delicious. I subbed out the lemon juice for lime juice, the cumin for kaffir lime leaves and some of the salt for fish sauce then added a bit of honey for sweetness.
This makes enough for 4 smaller burgers (perfect for a brioche roll), or 2 large 1/2 lb burgers. It took me about 45 minutes from start to finish but your mileage may vary.
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