Asian Burgers with Sriracha Mayo
If you’re looking to spice up your burger routine, look no further. These Asian Burgers with Sriracha Mayo are saucy and remarkably delicious.
Asian Style Burgers with Sriracha Mayo
One way to embrace the summer is to make the most of grilling season. Because we live in an area that grants the shortest of summers, we spend as much time outdoors as we can when we can, which absolutely includes backyard grilling.
These Asian Style Burgers are a flavor bomb and a huge hit with family and friends. When you’re ready to spice up your burger routine, give these Asian Style Burgers a try.
what you’ll love about asian style burgers
- They’re juicy, tender, and loaded with big flavors that are hard to resist.
- The Sriracha mayo provides a deliciously creamy, kicked-up alternative to the usual condiments. In fact, ketchup and mustard may never get the same attention they’re used to getting, once you’ve tasted this.
- So much flavor is packed into the beef patties themselves that you don’t have to drizzle any condiment or sauce over these burgers at all – but who says no to Sriracha mayo?
- Most of the recipe can be prepared ahead of time, in advance, so your summer gathering is easy and relaxing.
Prepare Asian Burgers in advance
Put these Asian Burgers on your next cookout menu and experience the standout flavors and juicy tenderness. If you normally pre-season your homemade patties, you’ll find that these Asian burgers are just as simple. To help your cookout be even more streamlined, here are some smart strategies to make your grilling day easy:
- Make the Sriracha mayo up to several days ahead of time. It consists 3 ingredients that can easily be stirring together, covered, and chilled in fridge until ready to use. Bonus tip: it’s extremely tasty as a dipping sauce for sweet potato fries, regular fries, and sandwiches.
- Combine ground beef and seasonings the day before. Cover and chill until you’re ready to form the patties and grill.
- Grab a store bought bag of cole slaw (or cabbage salad mix)… save the packaged dressing for another day, and use just the crunchy veggies to top your burgers with. The pre-washed, pre-sliced cole slaw lends a great crispy texture and takes the place of washing/drying lettuce leaves.
Variations and Ingredient Substitutions
We’re pretty sold on this Asian Burger as-is. Still, here are a few simple variations that will work in a pinch:
- Feel free to slice your own cabbage thinly instead of using store bought cole slaw. Fresh romaine lettuce is a good option for that crunchy texture as well.
- If you’re not into cilantro, feel free to omit it or leave it on the side for people to choose. Thinly sliced green onions are a good alternative.
- If you can’t find Panko breadcrumbs, you can use regular unseasoned breadcrumbs.
- Use regular buns if you don’t want to use ciabatta buns (we opt for ciabatta buns, as they’re much heartier and hold up really well with all the sauce.)
Commonly asked questions
For medium-rare burgers, internal temperature of the meat should read 130-135F. For medium-done burgers, go for 150-155F.
Both are Asian inspired burgers that boast savory and spicy flavors. However, this Asian Burger does not contain any peanut ingredients, whereas the Bangkok burger includes peanut butter. Our Asian Burger is primarily savory, while a Bangkok burger is both sweet and savory.
We love ciabatta buns for their heartiness, which allows them to hold up really well with all the delicious Sriracha sauce. Regular buns may be substituted.
More to grill and eat:
- Mexican Cheeseburgers – these Mexican inspired burgers are packed with brilliant flavors
- Hungry Hawaiian Burger – bring some island flavors to your next burger
- Grilled Teriyaki Chicken – our absolute favorite teriyaki dish
- Grilled Teriyaki Salmon – our other absolute favorite teriyaki dish
Try this 3-Minute Honey Mustard Sauce, Too:
Asian Burgers with Sriracha Mayo
For the Burgers:
- 1 ½ lb lean ground beef
- ¼ cup Panko bread crumbs
- 2 TB Asian oyster sauce
- 2 TB regular soy sauce or gluten-free Tamari sauce
- 1 TB granulated sugar
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp Asian toasted sesame oil, caramel brown in color
- ½ tsp ground ginger
- ¼ tsp white pepper
- ¼ tsp kosher salt
- 1 large egg
- ½ cup whole mayo
- 4 tsp Sriracha, or modify to desired spice level
- 2 TB dijon mustard
- 4 buns or ciabatta rolls
- 8 oz bag cabbage cole slaw mix, no dressing
- Freshly chopped cilantro
- Make Sriracha Mayo: Combine mayo, Sriracha, and dijon mustard in a bowl. Add more or less Sriracha depending on how much kick you want. (As written, it’s a moderate spice level.)
- Form Burgers: In a large bowl, combine all burger ingredients and mix well to thoroughly incorporate. Form into 4 even patties.
- Grill and Serve: Grill on preheated grill until patties are cooked to your liking. Medium is recommended. Serve with cabbage slaw, cilantro, and plenty of Sriracha mayo on buns.
Did you make this?
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