Name: Asian-Inspired Crispy-Edge Burger with Quick Pickles
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 1/2 lbs ground beef (80/20 blend); 4 soft brioche burger buns; 1 tbsp soy sauce; 1 tbsp oyster sauce; 1 tsp toasted sesame oil; 1 clove garlic, finely grated; 1/2 tsp ground black pepper; 1 tbsp neutral oil (like canola); 4 slices sharp cheddar cheese; 1/2 cup quick-pickled cucumbers (see step); 1/4 cup thinly sliced scallions; 1/4 cup mayonnaise; 1 tbsp sriracha; 1 cup shredded lettuce; 1 small red onion, thinly sliced

Asian-Inspired Crispy-Edge Burger with Quick Pickles

miradu

This burger takes the classic American staple and gives it a vibrant Asian twist, inspired by wok-cooked flavors and modern burger technique. The beef is seasoned with soy, oyster sauce, and sesame oil, then seared hard for juicy, crispy-edged patties. Quick-pickled cucumbers add brightness and crunch, while a sriracha mayo provides a creamy, spicy punch. All of this is stacked on a pillowy brioche bun with sharp cheddar, fresh lettuce, scallion, and red onion, resulting in a burger that's both familiar and excitingly new.

Ingredients

Instructions

First, make the quick-pickled cucumbers: Thinly slice 1 Persian cucumber and toss with 2 tsp rice vinegar, 1/2 tsp sugar, and a pinch of salt. Let sit while you prep the rest.
In a large bowl, gently mix ground beef with soy sauce, oyster sauce, sesame oil, grated garlic, and black pepper. Form into 4 loose, equal patties, slightly larger than your buns.
In a small bowl, mix mayonnaise with sriracha to make the spicy mayo. Set aside.
Heat a cast iron skillet or heavy pan over high heat. Add oil and, when shimmering, add the patties. Sear 2-3 minutes per side for medium, adding cheese slices during the last minute to melt.
Lightly toast the brioche buns cut side down in the skillet until golden.
To assemble: Spread sriracha mayo on both sides of each bun. Add lettuce to the bottom bun, then the patty with melted cheese, quick-pickled cucumbers, red onion, and scallions. Top with the bun lid and serve immediately.