18 Spicy Asian Hamburger Recipes Delicious

Rounding out your weeknight dinner repertoire with a flavorful kick? Look no further! We’ve scoured the globe for the boldest, most mouth-numbing Asian-inspired burger recipes that will elevate your backyard barbecues and quick family dinners. From spicy Korean BBQ to Thai-style curries, our top 18 picks will ignite your taste buds and leave you craving more.

Vietnamese Banh Mi Hamburger with Pickled Vegetables

Savoring the flavors of Vietnam in the comfort of our own backyard that’s what we’re all about today! Say hello to a twist on the classic burger: Vietnamese Banh Mi Hamburger with Pickled Vegetables is about to become your new go-to for a flavorful fusion meal.

Ingredients

• 1 lb ground pork
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1/4 teaspoon black pepper
• 4 hamburger buns (preferably baguette-style)
• 1 cup pickled carrots and daikon radish, thinly sliced
• 2 cups shredded lettuce
• 2 tablespoons mayonnaise
• 2 tablespoons sriracha sauce
• Cilantro leaves for garnish

Instructions

1. Pickling time! In a medium bowl, whisk together fish sauce, soy sauce, sugar, and black pepper. Add the sliced carrots and daikon radish, and let it sit at room temperature for at least 30 minutes to allow the flavors to meld.
2. Get your grill or grill pan hot we’re talkin’ medium-high heat, folks! Divide the ground pork into 4 equal portions and shape each one into a patty. Cook for about 5-6 minutes per side, or until they reach an internal temperature of 160F.
3. While the patties are cooking, toast those buns by grilling them lightly you want ’em nice and crispy!
4. Assemble your Banh Mi burgers! Spread a layer of mayonnaise on each bun, followed by a cooked patty, some pickled vegetables, shredded lettuce, and a sprinkle of cilantro. Don’t be shy with the sriracha sauce it’s the secret ingredient that’ll tie everything together!
5. Here’s a pro tip: to prevent the buns from getting soggy, assemble the burgers just before serving. And if you’re feelin’ extra fancy, try adding some sliced jalapeos or grilled pineapple for an added kick!

Now, take a big bite of this Banh Mi burger and let the harmonious blend of flavors transport you to the bustling streets of Vietnam! The crunch of pickled vegetables pairs perfectly with the tender patty and toasted bun, all wrapped up in a delicious package that’s sure to satisfy your cravings.

Chinese Five Spice Hamburger with Hoisin Glaze

Ah, the flavors of the East meet the classic American burger in our twist on a timeless favorite! Get ready to spice up your grilling game with a Chinese Five Spice Hamburger that’s sure to tantalize taste buds.

Ingredients

• 4 hamburger buns
• 8 oz ground beef
• 2 tbsp Chinese five-spice powder
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp vegetable oil
• 1/4 cup hoisin sauce
• 2 tbsp soy sauce
• 2 cloves garlic, minced
• 1 green onion, thinly sliced
• Cilantro leaves for garnish (optional)

Instructions

1. Mix ground beef, Chinese five-spice powder, sugar, salt, and black pepper in a large bowl until just combined. Be careful not to overmix you want that meaty texture to stay intact!
2. Form the mixture into 4 equal patties, about 3/4-inch thick each.
3. Heat 1 tablespoon of vegetable oil in a non-stick skillet or griddle over medium-high heat. Add the patties and cook for 3-4 minutes per side, or until they reach your desired level of doneness (we like ours medium-rare about 130F internal temperature).
4. While the burgers are cooking, mix hoisin sauce, soy sauce, garlic, and a pinch of sugar in a small bowl. This sweet and savory glaze is the perfect finishing touch for our five-spice beef!
5. Once the burgers are cooked, brush them with the hoisin glaze on both sides you can’t have too much of that goodness, right?
6. Assemble the burgers by spreading a layer of the remaining hoisin glaze on each bun, followed by a pattie, a sprinkle of cilantro (if using), and finally, top it all off with sliced green onions.

The result? A burger that’s equal parts familiar comfort food and exotic spice think Korean BBQ meets backyard cookout! The Chinese five-spice powder adds an aromatic depth to the beef, while the hoisin glaze brings a sticky sweetness. Whether you’re a seasoned grill master or just looking for a new twist on a classic, this recipe is sure to impress your friends and family.

Indonesian Satay Hamburger with Peanut Sauce

Ah, the ultimate fusion food: a mouthwatering marriage of Eastern flavors and Western convenience. Today, we’re taking the humble hamburger to new heights with an Indonesian twist that’ll make you wonder how you ever lived without it.

Ingredients

• 1 pound ground beef (80/20 or 85/15 lean-to-fat ratio works best)
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon soy sauce
• 1 tablespoon Indonesian peanut sauce (see notes)
• 2 tablespoons coconut milk
• 1 teaspoon ground coriander
• 1/2 teaspoon cumin
• 1/4 teaspoon red pepper flakes
• 8 ounces sliced cremini mushrooms (optional)
• Bamboo skewers, soaked in water for 30 minutes
• Peanut sauce (store-bought or homemade), for serving

Instructions

1. Mix ground beef, garlic, ginger, soy sauce, peanut sauce, coconut milk, coriander, cumin, and red pepper flakes in a large bowl until just combined. Be careful not to overmix.
2. Cover the mixture and refrigerate for at least 30 minutes or up to 2 hours to allow flavors to meld.
3. Preheat grill to medium-high heat (375F). Thread beef mixture onto bamboo skewers, leaving a small space between each patty. If using mushrooms, thread them onto separate skewers.
4. Grill skewers for 5-7 minutes per side, or until beef reaches your desired level of doneness. Transfer to a plate and let rest for 2-3 minutes.
5. To make the peanut sauce, combine store-bought sauce with a tablespoon of coconut milk in a small bowl. Whisk until smooth. Taste and adjust seasoning as needed.

Important Notes:

– To prevent skewers from sticking to the grill, brush them lightly with oil before grilling.
– If using mushrooms, cook for an additional 2-3 minutes per side or until tender.
– For a more authentic experience, serve with steamed rice and a side of spicy sambal.

The end result? A juicy Indonesian Satay Hamburger with Peanut Sauce that’s equal parts familiar comfort food and exotic adventure. The peanut sauce adds a rich, creamy element to the dish, while the coriander and cumin add a warm, aromatic depth.

Get creative with your serving try topping with toasted peanuts or chopped fresh cilantro for added texture and flavor. Or serve as a sandwich with a slice of crispy bacon and a fried egg on top!

Malaysian Curry Hamburger with Coconut Milk

Savoring the flavors of Southeast Asia, we’re bringing you a dish that’s about to become your new obsession: a Malaysian Curry Hamburger with Coconut Milk. Get ready for a flavor explosion that’ll transport you straight to the bustling streets of Kuala Lumpur!

Ingredients

• 1 lb ground beef
• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 tsp curry powder
• 1/2 tsp turmeric
• 1/2 tsp cayenne pepper (optional)
• 1 can (14 oz) coconut milk
• 4 hamburger buns
• Lettuce, tomato, cucumber, and pickles for garnish (because everything’s better with toppings!)
• Salt and pepper to taste

Instructions

1. Mix the ground beef in a bowl with salt, pepper, curry powder, turmeric, and cayenne pepper (if using) until just combined. Don’t overmix, or your burgers will end up tough as shoe leather.
2. Heat 1 tbsp of oil in a large skillet over medium-high heat. Add the onion and cook for 3-4 minutes, stirring occasionally, until translucent and fragrant. Then add the garlic and ginger; cook for another minute, stirring constantly to prevent burning.
3. Add the mixed beef to the skillet, breaking it up with a spatula as it cooks. Cook for about 5-6 minutes, or until the beef is no longer pink and is just starting to brown. Pro tip: use a thermometer to ensure your internal temperature reaches 160F (71C) for food safety.
4. Meanwhile, toast the hamburger buns by grilling them on the stovetop or baking in a toaster oven at 350F (180C) for 2-3 minutes. While they’re still warm, brush with melted butter and sprinkle with some shredded coconut (optional but oh-so-delicious).
5. In a separate saucepan, heat 1 can of coconut milk over medium heat until it starts to simmer. Reduce the heat to low and let it cook for about 10-12 minutes, stirring occasionally, until thickened and creamy. Stir in some curry powder or cumin for added depth of flavor (your call!).
6. Assemble your burgers by spreading a generous amount of coconut milk sauce on each bun, followed by a beef patty, lettuce, tomato, cucumber, pickles, and any other toppings you fancy.

This Malaysian Curry Hamburger with Coconut Milk is an explosion of flavors: spicy, sweet, creamy, and tangy all at once. The combination of coconut milk sauce and curry-spiced beef will transport your taste buds to the streets of Kuala Lumpur. Serve it up for dinner tonight, or pack it in a lunchbox for a meal that’s both exotic and familiar.

Filipino Adobo Hamburger with Garlic Rice

Under the sizzling summer sun, I’m trading in my usual burger joints for a taste of the Philippines. Today, we’re firing up the grill and bringing you a twist on the classic burger: Filipino Adobo Hamburger with Garlic Rice! Get ready to level up your meal game with this mouth-watering masterpiece.

Ingredients

• 1 lb ground beef
• 2 cloves garlic, minced
• 1/4 cup vinegar (apple cider or white)
• 2 tbsp fish sauce (optional)
• 1 tsp black pepper
• 1 tsp salt
• 2 tbsp vegetable oil
• 2 cups cooked white rice
• 4 cloves garlic, minced (for the rice)
• 1 tsp salt (for the rice)
• Buns, lettuce, tomato, and any other burger fixin’s you love!

Instructions

1. Preheat your grill to medium-high heat (400F). While that’s warming up, mix the ground beef with minced garlic, vinegar, fish sauce (if using), black pepper, and salt in a large bowl. Get in there with your hands and really massage that mixture until it’s just combined don’t overmix!
2. Divide the beef mixture into 4 equal portions and shape each one into a patty. You can also use a burger press if you’re feeling fancy.
3. Grill those patties for about 5-6 minutes per side, or until they reach your desired level of doneness. For medium-rare, aim for an internal temperature of 130F 135F.
4. While the burgers are cooking, heat a tablespoon of oil in a large skillet over medium heat (300F). Add the minced garlic and cook for about 1-2 minutes, or until fragrant. Then, add the cooked white rice to the skillet and stir-fry it with the garlic until everything is well combined.
5. Once the burgers are done, assemble your Adobo Hamburgers by placing them on a toasted bun, topping them with a scoop of that amazing Garlic Rice, and finishing it off with your favorite burger toppings!

Tips from the trenches: when cooking with fish sauce, start with a small amount it can get salty fast! Also, don’t be afraid to let those burgers rest for a few minutes before serving. And remember, garlic is your friend in this recipe don’t skimp on it!

Now, dig in and experience the bold flavors of the Philippines in every bite! The juicy beef patty pairs perfectly with the tangy adobo sauce (thanks to that vinegar and fish sauce combo), while the Garlic Rice adds a creamy, savory element to each mouthful. This dish is a game-changer serve it up at your next backyard BBQ or family gathering and watch everyone beg for more!

Singaporean Chili Crab Hamburger

Wowing your friends with a flavor bomb that’s anything but ordinary? Check out our twist on the classic Singaporean Chili Crab dish in burger form! That’s right, folks, we’re talkin’ Singaporean Chili Crab Hamburger, where succulent crab meets juicy beef and spicy sauce all wrapped up in a toasted bun.

Ingredients

• 1 lb ground beef
• 1/2 cup finely chopped fresh cilantro
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce (optional)
• 1 tablespoon chili flakes
• 1 tablespoon brown sugar
• 1/4 cup Singaporean Chili Crab Sauce (store-bought or homemade, see note)
• 4 hamburger buns, toasted
• Sliced green onions and lime wedges for garnish

Instructions

1. In a large bowl, combine ground beef, cilantro, garlic, ginger, soy sauce, oyster sauce (if using), chili flakes, brown sugar, salt, and pepper. Use your hands or a spoon to mix until just combined don’t overmix!
2. Form the mixture into 4 equal patties. Place on a plate or tray and refrigerate for at least 30 minutes to allow the flavors to meld.
3. Preheat a grill or grill pan to medium-high heat (375F). Cook the patties for 5-6 minutes per side, or until they reach your desired level of doneness. Transfer to a plate and let rest for 2-3 minutes.
4. In a small saucepan, warm the Singaporean Chili Crab Sauce over low heat (160F) for about 2 minutes, stirring occasionally.
5. Toast the hamburger buns on the grill or in a toaster.
6. Assemble the burgers by spreading a tablespoon of warmed chili crab sauce on the bottom bun, followed by a cooked patty, a few slices of green onion, and finally the top bun. Repeat with remaining ingredients.

Tips & Tricks: To ensure your patties stay juicy, make sure not to press down on them while they’re cooking this can squeeze out all that lovely moisture! Also, if you’re making your own Singaporean Chili Crab Sauce from scratch, be prepared for the most heavenly aroma wafting through your kitchen.

Texture & Flavor: The combination of tender crab meat, spicy chili sauce, and savory beef is a flavor fiesta in every bite. Try serving with additional lime wedges on the side to squeeze over the top it’s the perfect way to balance out the richness!

Note: For an authentic taste, use store-bought Singaporean Chili Crab Sauce. However, if you’re feeling adventurous, try making your own using a combination of chili peppers, garlic, ginger, and fish sauce (recipe available upon request).

Indian Spiced Hamburger with Mango Chutney

Even on a sweltering summer day like today, when the sun is beating down relentlessly and all you want to do is collapse onto the couch with an ice cream cone, I’m reminded that sometimes it’s okay to get a little creative in the kitchen. Take this Indian Spiced Hamburger with Mango Chutney for instance – it’s the perfect fusion of flavors to transport your taste buds on a sunny day like today.

Ingredients

• 4 hamburger buns (I used whole wheat, but feel free to go classic white)
• 1 lb ground beef
• 2 tbsp garam masala powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp cayenne pepper (optional, for some heat)
• 1/2 cup chopped fresh cilantro
• 4 tbsp unsalted butter
• 2 ripe mangos, diced
• 1/4 cup mango chutney (store-bought or homemade – we’ll get to that in a minute)
• Salt and pepper, duh!

Instructions

1. Mix together the ground beef, garam masala powder, cumin powder, coriander powder, and cayenne pepper (if using) in a large bowl until just combined. Don’t overmix, folks – we don’t want tough burgers!
2. Preheat your grill to medium-high heat (around 375F). Form the beef mixture into four patties, about 3/4-inch thick. You know the drill: make sure they’re evenly sized so they cook at the same rate.
3. Grill the patties for about 5-6 minutes per side, or until they reach your desired level of doneness (I like mine medium-rare). Transfer them to a plate and let them rest for a few minutes while you prep the buns.
4. In a small saucepan, melt 2 tablespoons of butter over medium heat. Add the diced mango and cook for about 3-4 minutes, stirring occasionally, until it’s softened and slightly caramelized (like a warm hug in your mouth).
5. To assemble the burgers, spread a layer of mango chutney on the bottom bun, followed by a cooked patty, some chopped cilantro, and finally the top bun. Repeat this process for each burger.
6. Pro Tip: Don’t overdo it with the mango chutney – you want to balance out the flavors. A little goes a long way!
7. Cooking Tip: If you’re using store-bought mango chutney, make sure to check the ingredients list for any added preservatives or sugars. You can always opt for homemade instead (see below).

Mango Chutney Recipe (optional)

If you want to get all fancy and make your own mango chutney from scratch, here’s a simple recipe: combine 2 cups diced mango, 1/4 cup brown sugar, 2 tbsp grated ginger, 1 tsp ground cumin, and 1/4 tsp red pepper flakes in a saucepan. Cook over medium heat for about 10-12 minutes, stirring occasionally, until the mixture thickens slightly.

Now that you’ve got your Indian Spiced Hamburger with Mango Chutney, it’s time to get creative! Try serving it on a bed of mixed greens with some crispy onions and a dollop of yogurt sauce. The sweetness from the mango pairs perfectly with the tangy yogurt – trust me on this one.

Sri Lankan Hamburger with Coconut Sambal

You know what they say, “you can take the American out of the States, but you can’t take the burgers out of their bellies!” Today, we’re going on a culinary adventure to Sri Lanka and giving its iconic flavors an All-American twist. Say hello to our take on the classic burger: the Sri Lankan Hamburger with Coconut Sambal! This flavorful fusion is a match made in heaven bold spices meet juicy beef, all on toasted buns.

Ingredients

• 1 lb (450g) Ground Beef
• 1/2 cup (115g) Onion, finely chopped
• 2 cloves Garlic, minced
• 1 tablespoon (15mL) Garam Masala
• 1 teaspoon (5mL) Ground Cumin
• 1/2 teaspoon (2.5mL) Cayenne Pepper
• 1/2 cup (115g) Shredded Coconut
• 2 tablespoons (30mL) Coconut Oil
• 4 hamburger buns, toasted
• Cos Lettuce, thinly sliced
• Sliced Tomatoes
• Red Onion Slices
• Cilantro Leaves for garnish
• Coconut Sambal (see below)

Instructions

1. Preheat your grill to medium-high heat (400F/200C). In a large bowl, combine the ground beef, chopped onion, minced garlic, garam masala, cumin, and cayenne pepper. Use your hands or a wooden spoon to mix until just combined don’t overmix!
2. Divide the mixture into 4 equal portions and shape each into a ball. Flatten slightly into patties. For an added crispy exterior, lightly coat each patty with some shredded coconut.
3. Grill the patties for about 5-6 minutes per side or until they reach your desired level of doneness (Medium-Rare: 130F/54C). Transfer to a plate and let rest for a few minutes.
4. In a small pan, heat 1 tablespoon (15mL) of coconut oil over medium heat. Add the shredded coconut and toast until lightly golden brown, stirring frequently. This will give your burger an extra layer of flavor and texture!
5. Assemble the burgers by spreading a spoonful of Coconut Sambal on each toasted bun, followed by a cooked patty, lettuce, tomato, onion slices, and cilantro leaves.

Cooking Tips: For an authentic Sri Lankan flavor, use high-quality spices like garam masala and cumin. Don’t skip the toasting step it’s what sets this coconut apart! And remember, when building your burger, balance is key: don’t overload on toppings.

Coconut Sambal

1. In a blender or food processor, combine:
• 1/2 cup (115g) fresh cilantro leaves
• 2 cloves Garlic, minced
• 1 tablespoon (15mL) grated Ginger
• 1/4 teaspoon (1.25mL) cayenne pepper
• 1 tablespoon (15mL) coconut oil
• Salt and Pepper to taste
2. Blend until smooth, adjusting seasoning as needed.

The Sri Lankan Hamburger with Coconut Sambal is a flavor bomb just waiting to happen! The toasted coconut adds an irresistible crunch while the sambal brings that extra kick. This burger’s got it all: juicy beef, creamy coconut, and crunchy texture. Try serving it on a bed of crispy papadum or with a side of cucumber raita for a truly immersive Sri Lankan-American experience!

Bangladeshi Hamburger with Mustard Sauce

Dive into the world of Bangladeshi flavors with a twist that’ll make your taste buds do the happy dance! Say hello to our mouthwatering take on the classic hamburger but don’t worry, it’s not just another patty slapped between a bun. This beauty comes wrapped in the warmth of traditional spices and served with a zesty mustard sauce that’ll make you wonder how you ever lived without it!

Ingredients

• 1 lb (450g) ground beef
• 2 tbsp (30g) ghee or vegetable oil
• 1 tsp (5g) cumin powder
• 1 tsp (5g) coriander powder
• tsp (2.5g) turmeric powder
• tsp (2.5g) red chili powder
• Salt, to taste
• 4 hamburger buns
• Mustard sauce ingredients:
• 1/2 cup (120ml) plain yogurt
• 2 tbsp (30g) mustard paste
• 1 tsp (5g) ghee or vegetable oil
• 1 tsp (5g) cumin powder
• Cilantro, chopped (for garnish)

Instructions

1. Mix together the ground beef, ghee or oil, cumin powder, coriander powder, turmeric powder, and red chili powder in a large bowl. Use your hands to mix until just combined don’t overmix!
2. Form 4 equal-sized patties from the mixture and set aside on a plate.
3. Heat 1 tsp (5g) of ghee or oil in a non-stick skillet over medium heat. Add 2 patties to the pan and cook for 3-4 minutes per side, or until they’re cooked through and slightly charred. Repeat with the remaining patties.
4. Meanwhile, toast the hamburger buns by placing them on the same skillet as the patties for a minute or two this will give them that lovely crunch!
5. To assemble the burgers, place a cooked patty on each bun followed by a dollop of mustard sauce (see below), some chopped cilantro, and finally, another bun half.
6. For the mustard sauce: mix all the ingredients together in a bowl until smooth. Refrigerate for at least 30 minutes to allow the flavors to meld trust us, it’s worth the wait!

This Bangladeshi hamburger is an explosion of flavors and textures that will leave you craving more! The slight kick from the chili powder pairs perfectly with the tangy zing of the mustard sauce. Serve with some crispy fries or a side salad for a meal that’s sure to please even the pickiest of eaters.

Nepalese Momo Spiced Hamburger

Jumping into the world of fusion cuisine, we bring you a dish that will make your taste buds do the happy dance – a Nepalese twist on the classic American burger! Say hello to the Momo Spiced Hamburger, where the warm spices of Nepal meet the juicy goodness of beef.

Ingredients

• 1 lb ground beef
• 2 tbsp ghee or vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1/4 tsp cayenne pepper (optional)
• 1/2 cup chopped fresh cilantro
• 8-10 momos wrappers or hamburger buns
• Chopped scallions and sesame seeds for garnish

Instructions

1. Preheat a non-stick skillet or griddle over medium-high heat (375F). Yes, it’s time to get your grill on!
2. In a large bowl, combine the ground beef, ghee or oil, onion, garlic, ginger, cumin powder, coriander powder, turmeric powder, and cayenne pepper (if using). Get in there with your hands and mix until just combined – don’t overwork that meat!
3. Divide the mixture into 8-10 portions, depending on how big you like your burgers. Shape each portion into a ball and then flatten it slightly into a patty.
4. Add the patties to the preheated skillet or griddle and cook for 4-5 minutes per side, or until they’re cooked through to your desired level of doneness. Don’t press down on those patties – you’ll squeeze out all the juices!
5. While the burgers are cooking, toast the momos wrappers or hamburger buns on the griddle or in a toaster. You want them nice and crispy, just like a good burger deserves.
6. Assemble your Momo Spiced Hamburgers by placing a cooked patty onto each toasted wrapper or bun. Top with chopped cilantro, scallions, and sesame seeds – and don’t forget that melted cheese (optional, but oh-so-good).

This burger is not just about the flavors, it’s about the experience. The soft, fluffy momos wrappers add a delightful texture contrast to the juicy beef patty. Take a bite and let the warm spices transport you to the Himalayas – even if only for a moment.

Bhutanese Ema Datshi Hamburger

Magnificent news, fellow foodies! Today, we’re taking a thrilling ride to the Himalayas with a twist on a classic burger that will make your taste buds do the Bhutanese dance. Say hello to Ema Datshi Hamburger, where East meets West in perfect harmony!

Ingredients

• 1 lb ground beef
• 2 large onions, finely chopped
• 2 cloves of garlic, minced
• 1 tablespoon grated ginger
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1/2 teaspoon red chili powder
• Salt and pepper to taste
• 8 oz Ema Datshi sauce (see note)
• 4 hamburger buns
• Cheese slices, lettuce, tomato, pickles, and any other toppings you desire!

Instructions

1. Mix ground beef with turmeric powder, cumin powder, red chili powder, salt, and pepper in a large bowl. Use your hands or a spoon to get everything well combined.
2. Divide the mixture into 4 equal parts and shape each one into a ball. Flatten each ball slightly into a patty, about 3/8 inch thick. Don’t overwork those patties we want them to stay juicy!
3. Heat a non-stick skillet or grill pan over medium-high heat (375F). Add the patties and cook for 4-5 minutes on each side, or until they reach your desired level of doneness. Transfer the cooked patties to a plate and let them rest.
4. In the same skillet, add another tablespoon of oil if necessary, then saut the chopped onions with minced garlic and grated ginger over medium heat (325F). Cook for about 5 minutes or until they’re translucent and slightly caramelized. Add a pinch of salt to balance the flavors!
5. Warm the Ema Datshi sauce according to your liking you can microwave it or gently warm it in the skillet with the onions. Spoon some of that savory goodness onto each toasted bun.
6. Assemble the burgers by placing a cooked patty on each bun, followed by a generous dollop of Ema Datshi sauce, some sauted onions, and your favorite toppings. Serve immediately and enjoy!

This Ema Datshi Hamburger is an unexpected fusion that will captivate your senses! The bold spices in the meat blend harmonize with the creamy, slightly spicy sauce, while the caramelized onions add a depth of flavor. You can serve these bad boys as is or get creative and customize them to your heart’s content!

Mongolian Hamburger with Scallions

No matter the day of the week or what’s in your fridge, I’ve got a solution for you – a mouthwatering Mongolian Hamburger with Scallions that’ll become your go-to meal. It’s easy to make and packed with flavor, making it perfect for busy days or family gatherings!

Ingredients

• 1 lb ground beef
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce (optional)
• 1 tablespoon sesame oil
• 1 teaspoon grated ginger
• 1/4 cup chopped scallions, green onions and white parts separated
• 2 tablespoons brown sugar
• 1 tablespoon rice vinegar
• Salt and pepper to taste
• 4 hamburger buns (preferably toasted)

Instructions

1. In a large skillet or wok, heat the sesame oil over medium-high heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
2. Add the ground beef to the skillet, breaking it up with a spoon as it cooks. Cook until browned, about 5-7 minutes. Drain excess fat if needed.
3. In a small bowl, whisk together soy sauce, oyster sauce (if using), and rice vinegar. Pour the mixture over the ground beef and stir to combine. Bring the mixture to a simmer and cook for 2-3 minutes until slightly thickened.
4. Add the grated ginger and brown sugar to the skillet, stirring to combine. Cook for an additional minute.
5. Season the mixture with salt and pepper to taste. Cooking tip: Use this opportunity to adjust the seasoning as needed – it’s a crucial step in making the dish pop!
6. Slice the scallions into thin rings, separating the green parts from the white parts. Set aside.
7. Assemble the burgers by placing toasted hamburger buns on a flat surface. Spoon the Mongolian beef mixture onto each bun, followed by a layer of green onion rings and then white onion rings. Tip: Use this chance to get creative with your toppings – add extra scallions, pickled ginger, or even kimchi for added flavor!
8. Serve immediately and enjoy the ooohs and ahhhs from your family and friends!

The result is a harmonious balance of sweet, savory, and umami flavors. The crispy green onion rings add a satisfying crunch to each bite, while the toasted buns provide a gentle chew. This dish is a perfect representation of East meets West cuisine – it’s bold, yet balanced; spicy, yet subtle.

Taiwanese Hamburger with Pickled Mustard Greens

Tantalize your taste buds with a flavor bomb from the streets of Taipei – a Taiwanese Hamburger with Pickled Mustard Greens! This mouthwatering masterpiece is about to become your new go-to comfort food. Who needs boring old burgers when you can have a juicy patty smothered in spicy, tangy goodness?

Ingredients

• 4 Taiwanese-style beef patties (or substitute with regular ground beef)
• 1 cup pickled mustard greens (see instructions below for pickling process)
• 2 tbsp sesame oil
• 1 tsp soy sauce
• 1 tsp sugar
• 4 hamburger buns
• Lettuce, tomato, and cheese (optional)
• For pickled mustard greens:
  • 2 cups mustard greens, thinly sliced
  • 1 cup rice vinegar
  • 1/4 cup sugar
  • 1 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Mix pickling liquid ingredients (rice vinegar, sugar, salt, and black pepper) in a bowl. Add sliced mustard greens and let them pickle for at least 2 hours or overnight.
2. Preheat a non-stick skillet or grill to medium-high heat. Cook the beef patties for 4-5 minutes per side, until they’re cooked through and slightly charred. While the patties are cooking, toast the hamburger buns on the grill or in the oven at 350F.
3. Once the patties are done, assemble the burgers by spreading a layer of sesame oil on each bun, followed by a beef patty, some pickled mustard greens, and any desired toppings (let’s be real, who needs lettuce and tomato when you have those amazing greens?).
4. Tip: Don’t press down on the patties while they’re cooking – it’ll squeeze out all that juicy goodness! Instead, let them cook undisturbed for a few minutes to get those beautiful sear marks.
5. Pro Tip: For an extra crispy patty, chill it in the fridge for 30 minutes before cooking. This will help the outside crisp up while keeping the inside nice and juicy.

This Taiwanese Hamburger with Pickled Mustard Greens is a symphony of flavors – spicy, sweet, savory, and tangy all at once. The crispy buns provide the perfect crunch to balance out the softness of the patty and greens. Try it as-is or add your favorite toppings – either way, you’ll be in flavor heaven!

Hong Kong Style Hamburger with Oyster Sauce

Zigzagging through the streets of Hong Kong, you’ll find a melting pot of culinary delights that will make your taste buds do the cha cha slide! One dish that’s sure to stand out from the crowd is a delectable twist on a classic: the burger. But not just any burger we’re talking about the ‘Hong Kong Style Hamburger with Oyster Sauce’ that’ll transport you straight to the heart of Kowloon.

Ingredients

• 4 hamburger buns
• 8 oz beef patties (80/20 lean to fat ratio)
• 2 tbsp vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 2 tbsp oyster sauce
• 1 tsp soy sauce
• 1 tsp sesame oil
• Salt and pepper to taste
• Shredded lettuce, sliced scallions, and diced carrots for garnish (optional)

Instructions

1. Mix the beef patties with a pinch of salt in a bowl until just combined. Don’t overmix! You want to keep that meat tender.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat (F). Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until translucent. Now’s the time to whisper a secret: use a non-stick pan to prevent those onions from sticking like stubborn cousins at a family reunion.
3. Add the minced garlic and grated ginger to the skillet; saut for another minute, stirring constantly. You want that aroma to fill your kitchen like a warm hug on a chilly day!
4. Form the beef patties into balls (about 3 inches in diameter) and flatten them slightly into patties. Place the patties onto the skillet or wok and cook for 4-5 minutes per side, until they reach an internal temperature of F.
5. In a small bowl, whisk together the oyster sauce, soy sauce, and sesame oil. Brush this savory glaze all over those beautiful burgers during the last minute of cooking.
6. While the patties are finishing up their culinary journey, toast the hamburger buns on the grill or in a toaster until lightly browned. Assemble the burger with your cooked patty, some sauted onions, and a drizzle of that irresistible oyster sauce glaze.

Take your first bite, and you’ll be transported to the bustling streets of Hong Kong! The oyster sauce adds an umami depth to the rich beef, while the ginger and garlic provide a subtle Asian flair. This dish is perfect for adventurous eaters and anyone looking to spice up their classic burger game.

Macanese Hamburger with Portuguese Spices

Wanderlust is in the air, folks! Let’s take a trip to Macau and get our hands on a culinary gem that’s about to blow your taste buds away. Say hello to the Macanese Hamburger with Portuguese Spices a mouthful of flavor that’ll make you wonder how something so simple can be so ridiculously delicious!

Ingredients

• 1 lb ground beef (80/20 lean to fat ratio)
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh cilantro (optional)
• 4 hamburger buns
• Lettuce, tomato, cheese, and any other toppings you love!

Instructions

1. Preheat your grill or grill pan to medium-high heat (375F). While that’s heating up, let’s get our hands dirty. In a large bowl, combine ground beef, olive oil, chopped onion, garlic, oregano, smoked paprika, salt, and black pepper. Get in there with your hands and mix everything until it’s just combined don’t overmix, folks!
2. Form those patties to about 3/4-inch thickness. Don’t worry if they’re not perfect circles; we’re going for rustic here! Place the patties on a plate or tray and refrigerate for at least 15 minutes to let the flavors meld.
3. Grill those babies for about 5-6 minutes per side, or until they reach your desired level of doneness. I like mine medium-rare you do you! While the burgers are cooking, toast those buns on the grill or in a toaster.
4. The moment of truth: assemble those burgers with your favorite toppings, including some chopped cilantro for extra flavor and flair (if you’re feeling fancy).

Tips from a seasoned food blogger: Always use fresh ingredients, don’t overwork the meat, and never underestimate the power of a good burger bun. Now, get out there and create your own Macanese masterpieces!

This baby’s got it all juicy beef, crunchy onion, spicy paprika, and a sprinkle of cilantro for added zing. The buns are perfectly toasted, and that cheese… oh, the melted, gooey cheese! This is a burger that’ll make you forget all about boring ol’ fast food. So go ahead, grab your apron, and get ready to Macanese-fy your life one delicious hamburger at a time!

Conclusion

Collect these mouth-watering Asian-inspired burgers and get ready to spice up your grill game! This roundup of 18 spicy Asian hamburger recipes offers a flavorful journey through the continent’s diverse culinary landscape. Try one tonight, comment below with your favorite, and share on Pinterest for friends to drool over!

Bella Bacinos