Disclosure: I received product samples from Not Ketchup, T.lish, and Gourmet Garden to create recipes for #HotSummerEats. All recipes and opinions are my own.
It’s #HotSummerEats Day 4!
Today delicious burger is the last in the burger series (I have something else amazing to share tomorrow!)
Today’s burger is the fantastic Sweet & Spicy Asian Burger. The burger is infused with Asian spices, as well as a nice punch of red chili, then it’s topped with crunchy cabbage and deliciously sweet blueberry sauce and another dash of red pepper flakes.
Pair this burger with a bright cabbage salad and Roasted Blueberry Basil Margaritas for the adults or Thyme Infused Lemonade for the kids and you’ve got yourself an amazing BBQ!
Here’s a bit more about the sponsor products used in today’s recipe:
Not Ketchup Blueberry White Pepper Sauce
This sauce is delicious! There’s an intense blueberry flavor with just a hint of black pepper. This also works beautifully as a pork chop marinade!
T.lish Asian Sesame Vinaigrette
I love this vinaigrette! The flavors blend beautifully with the crunchy red cabbage! I’ve also used this to marinate beef for stir fry! Delicious!
Gourmet Garden Herbs
I’m loving Gourmet Garden Herb Pastes! They are the perfect solution to having garden fresh herbs when herbs are out of season (or super expensive at the grocery store!)
Sweet & Spicy Asian Burger
1 lb ground beef
¼ cup dry bread crumbs
Salt & pepper
½ tsp lemongrass (or Gourmet Garden Herb Paste)
1 tsp garlic, minced (or Gourmet Garden Herb Paste)
1 tsp ginger (or Gourmet Garden Herb Paste)
1 tsp red chilis (or Gourmet Garden Herb Paste)
Blueberry White Pepper Sauce (such as NOT Ketchup)
Red chili flakes (or Gourmet Garden Lightly Dried Herbs)
Red Cabbage, shredded
Whole Wheat Hamburger Buns
Red cabbage, shredded
Carrots, cut in matchsticks
Celery, cut in matchsticks
Mandarin orange slices
Asian Sesame Vinaigrette (such as T.lish)
Preheat the grill or frying pan.
Place the burger ingredients in a large bowl, using your hands to mix until combined.
Divide the meat mixture in ¼ lb patties, using your thumb to create a slight indent in the center to ensure even cooking.
While the burgers cook, lightly butter the split sides of the buns and toast over a hot skillet. Set aside.
To prepare the salad, toss the red cabbage, carrots, and celery with Asian sesame vinaigrette. Top with mandarin orange slices and sesame seeds.
To build the burgers, place a burger onto the toasted bun. Top with blueberry sauce, red chili flakes, red cabbage, and sesame seeds and serve.
Disclaimer - Thank you to #HotSummerEats sponsors BenBella Vegan, Caribeque, Casabella, Gourmet Garden, Intensity Academy, Not Ketchup, Out of the Weeds. Pirate Jonny's, Quirk Books, Spicely Organics, T.Lish , and Voodoo Cheffor providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for#HotSummerEats without additional compensation.All opinions are my own.