It’s my turn to show off an epic burger for #BurgerMonth at #GirlCarnivore. May has been filled with burgers of all kinds. Made from all kinds of proteins, vegetables, fruits and cheeses. Some healthy, some not too much.
This burger was put together by my clever husband. We made our own crab rangoons, just because we had nothing better to do. But really this burger is for those leftover “crabbies” hanging around after overindulging in Friday night takeout.
The Asian slaw is my favorite part of this burger. A tangy, flavorful, peanut dressing coats this crunchy, fresh slaw made with cabbage, carrots, red and yellow peppers. I couldn’t stop eating this stuff! You can serve it as a side but it’s even better sitting atop those delicious fried, cream cheese filled wontons.
Sweet Chili Sauce
Then there’s the sauce (insert Homer Simpson drool noise here). This sweet, spicy chili sauce has a kick, but not so much of a kick that you want to stick your tongue in a glass of milk or dab it with a piece of bread (am I the only one who does that?). It’s sweet and zingy. Soooooooo gooooood! This sauce is incredible on wings too, by the way.
These homemade crab rangoons are so good. Of course, feel free to use the leftovers. We always order more crabbies than we should when we get Chinese takeout. So, this is a different way to enjoy them a day later. It’s quicker and less messy too. Just sayin.
Honestly, the burger is just a vessel for all the other good stuff on top. I added some subtle Asian flavors into the patties, but the slaw, rangoons and sweet chili sauce are the heroes here. You could totally get away with a plain burger patty and not feel like you’re missing something. But the ketchup and brown sugar give the patty a beautiful caramelization, see?
When you bite into this burger, you get the creaminess of the insides of the rangoons, the fresh taste of the slaw and the amazing sweet, hot kick of the sauce all at once, and it is A-W-E-S-O-M-E!
This burger was created especially for #BURGERMONTH 2017. A celebration happening all month long here and at Girl Carnivore and all across the interwebs with over 100 talented foodies.
I’d like to throw out a special thanks to these awesome brands for supporting our burger habits American Lamb Board, Anolon. Beef, It’s What’s For Dinner, Char-Broil, Curly’s BBQ, Cuttingboard.com, Melissa’s Produce, Primal Stone, Spiceologist , Thermoworks , & Veal Made Easy and for the KICK BUTT Grill Prizes!!
Be sure to follow #BURGERMONTH to check them all out! And most importantly head on over to BurgerMonth.com to enter for these awesome prizes!!
● American Lamb Board – (ALB prize boxes 5 lbs of ground lamb, an apron and a meat thermometer
● Anolon – 10″x 18″ Double Burner Griddle and Grill Pan
● Beef, It’s What’s For Dinner – prize packs of beefy grilling-themed goodies
● Char-Broil – Char-Broil Kettleman Grill
● Curly’s BBQ – Curly’s BBQ Pork Pack
● Cuttingboard.com – Olive Wood Carver Bo
● Melissa’s Produce – Baby vegetable box
● Primal Stone – XL Primal Stone
● Spiceologist – 4 Rub Grilling Spice Set
● Thermoworks – Thermapen Mk4
● Veal Made Easy – 5 lbs Veal and grilling gear
- 1 lb ground beef
- 1/4 c ketchup
- 1 Tbls brown sugar
- 1 clove minced garlic
- 1 tsp minced ginger
- 1 egg
- Crab Rangoons
- 6 oz imitation crabmeat, chopped or canned crabmeat
- 1 8 oz. package softened cream cheese
- 1 Tbls granulated sugar
- 1/4 tsp garlic powder
- 1 Tbls Worcestershire sauce
- 3 green onions, finely sliced
- Oil for frying
- Asian Slaw
- 1 (2-inch) piece ginger, finely grated
- 1/2 cup rice wine vinegar
- 1 Tbls soy sauce
- 1/2 lime, juiced
- 2 Tbls sesame oil
- 1/2 c creamy peanut butter
- 1 head Napa cabbage, sliced thin
- 1 red bell pepper, julienned
- 1 yellow bell pepper, julienned
- 2 serrano chiles, finely minced
- 1 large carrot, julienned
- 3 green onions, all of white part and half of the green, cut on the bias (or not, it really doesn’t matter)
- 2 Tbls cilantro, finely chopped
- 1/2 tsp ground black pepper
- Sweet Chili Sauce
- 2 tsp cornstarch
- 4 tsp rice wine vinegar
- 1/2 c corn syrup
- 1/3 c granulated sugar
- 1/4 c Sri Racha or Thai Chili Garlic Sauce
- 1 Tbls soy sauce
- 1 tsp lemon juice
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1/4 tsp garlic, minced
- In a blender or food processor, blend ginger, vinegar, soy sauce, lime juice, oil, and peanut butter and process until smooth.
- In a large bowl add all remaining ingredients and toss with dressing. You may not use all the dressing. It’s great on rice noodles!
- Sweet Chili Sauce
- Dissolve cornstarch in rice wine vinegar in a small bowl
- Combine vinegar mix in a small saucepan with all remaining ingredients and cook over medium/low heat stirring frequently until the sauce reaches a boil. Remove from heat, cool cover and chill. If sauce thickens too much and you are unable to pour, just heat it up a tad until pourable.
- Crab Rangoons
- Mix all ingredients and place 1 tablespoon mixture in wonton wrapper. Brush with water (I use my finger) and press to seal completely.
- Heat oil to 325F and place a few wontons in oil at a time and fry until edges are browned and crispy and flip over and fry until nicely browned. Remove from oil with a slotted spoon and drain on a plate with paper towels.
- Mix all ingredients together and form into patties. Place on a hot griddle or cast iron pan and cook until edges are “gray” and “lacy” then flip and cook until desired doneness.
- To Prepare burger, place on a bun, top with crab rangoons, slaw and sweet chili sauce and enjoy!
Slaw recipe came from here
Asian Sweet Chili Sauce slightly adapted from here