Kung Pao Beef Burger

Ingredients

Here are the following ingredients:

Tangy Slaw

• ½ cup (125 mL) rice wine vinegar
• 2 tbsp (30 mL) minced garlic
• 2 tbsp (30 mL) canola oil
• 2 tbsp (30 mL) sesame oil
• 1 tbsp (15 mL) packed brown sugar
• 1 tbsp (15 mL) kosher salt
• 14 oz (425 g) broccoli coleslaw mix, about 6 cups (1.5 L)
• 4 oz (125 g) julienned red bell pepper, about 1 cup (250 mL)
• 4 oz (125 g) julienned yellow bell pepper, about 1 cup (250 mL)
• 1 cup (250 mL) thinly sliced green onion

Kung Pao Sauce

• ¾ cup (175 mL) soy sauce
• ⅔ cup (150 mL) oyster sauce
• ⅔ cup (150 mL) rice wine vinegar
• ⅓ cup (75 mL) packed brown sugar
• ⅓ cup (75 mL) sriracha hot sauce
• ¼ cup (60 mL) minced garlic
• ¼ cup (60 mL) minced ginger
• 2 tbsp (30 mL) sesame oil
• 1 tsp (5 mL) cayenne pepper
• 2 tbsp (30 mL) cornstarch

Service

• 16 Ground Beef Patties, about 6 oz (175 g)
• 1 cup (250 mL) sriracha mayonnaise
• 16 sesame seed brioche buns, split and lightly toasted
• 5 oz (150 g) chopped dry roasted unsalted peanuts, about 1 cup (250 mL)
• 1 cup (250 mL) packed fresh cilantro leaves

Preparation

1. Tangy Slaw: Whisk vinegar with garlic, canola oil, sesame oil, brown sugar and salt. Add coleslaw, red pepper, yellow pepper and green onion; toss to coat. Cover and refrigerate.
2. Kung Pao Sauce: Add ¾ cup (175 mL) water, soy sauce, oyster sauce, vinegar, brown sugar, sriracha, garlic, ginger, sesame oil and cayenne to saucepan set over medium-high heat; bring to a boil.
3. Whisk ¼ cup (60 mL) water with cornstarch until smooth. Whisk slurry into boiling sauce; return to a boil. Boil for 1 minute or until thickened and glossy; remove from heat. Cool, cover and refrigerate.

Service

1. Grill or sear burger on flat top, turning as needed, and basting with 2 tbsp (30 mL) Kung Pao Sauce until a digital instant-read thermometer inserted sideways into centre of patty reads at least 160°F (71°C).
2. Spread 1 tbsp (15 mL) sriracha mayo on bottom bun and 1 tbsp (15 mL) Kung Pao Sauce on top bun.
3. Arrange cooked burger on bottom bun. Top with ½ cup (125 mL) Tangy Slaw and 1 tbsp (15 mL) EACH peanuts cilantro. Cap with top bun.

Beef Cuts