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World's Best Wasabi Burger

Add spice to your backyard BBQ with these Asian-inspired ground beef patties!

by the Perdue Farms Culinary Team

This Asian burger recipe, which grills up quickly, is dressed with two sauces: a hot and tart Wasabi aioli and a BBQ sauce that combines classic Southern and spicy Asian flavors.

For best results, use Panorama Organic Grass-Fed Ground Beef and don't forget to serve hamburgers with a heaping helping of deep-fried sweet or russet potato fries!

Ingredients

Wasabi Aioli

1 cup Hellman’s Mayonnaise
2 teaspoons lemon juice
2 tablespoons prepared Wasabi
1 tablespoon fresh cilantro
1/2 teaspoon cracked black pepper

Asian BBQ Sauce

1 cup Heinz Ketchup
1/4 cup honey
3 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons powdered ginger
1 tablespoon sesame oil
1/2 teaspoon cayenne pepper

Burgers

1 pound Panorama Organic Grass-Fed 93/7 Ground Beef
1 tablespoon soy sauce
2 teaspoons fresh garlic, crushed
2 teaspoons fresh ginger, crushed
1/2 teaspoon cracked black pepper
2 tablespoons scallions, Chopped
4 brioche buns
1/2 red onion, thinly sliced
Arugula lettuce

Step 1: Prepare Sauces

Blend the ingredients for the Wasabi Aioli and the Asian BBQ Sauce and set aside.

Step 2: Shape Ground Beef Into Patties

Blend burger ingredients into ground beef. Divide beef into four patties. Patties should be slightly larger than buns to allow for shrinkage from cooking.

Step 3: Grill, Assemble and Serve

Cook patties on a grill or in a skillet, flipping over so both sides are browned, until the internal temperature of beef, when measured with a digital meat thermometer, reaches 145 F (medium well). Lightly toast buns, then assemble burgers by spreading a generous layer of Wasabi Aioli on bottom buns, placing burgers on top of sauce and placing arugula and red onions on top of burgers. Finally, drizzle Asian BBQ Sauce on top of lettuce and cover burgers with top buns. Xiang Shou (Enjoy)

Meet the Perdue Farms Culinary Team

Chef Chris Moyer, CEC, CRC, and Chef Shawn Reese, CEC, CRC, bring decades of combined culinary experience to their roles at Perdue Farms. Day to day, the chefs contribute to recipe development, culinary ideation and all culinary aspects of the company business.