asian burger

with the abundance of asian grocery stores here, adding a twist to a western sandwich is a stroll in the park. I added tofu and coriander leaves to a basic burger recipe and it did wonders.

asian burger

1 kilo good quality ground extra lean beef
1 egg
1 medium onion, chopped
1 tablespoon of soy sauce
3/4 cups of roughly chopped fried tofu
salt and pepper
pinch of rosemary (optional)
fresh coriander leaves


mix the ground beef with the chopped onions. add the egg to bind the meat together. add salt and pepper according to taste. I usually add about 1 teaspoon of salt and about half a teaspoon of ground pepper. the pinch of rosemary will add a little taste of freshness to the burger. add a tablespoon of soy sauce. soy sauce will improve the color and adds flavor.


combine the chopped fried tofu with the meat mixture. i used about 4 small 2x2x2 cubes of fried tofu which i got from a chinese grocery store. mix the meat mixture until all the spices and the meat are properly blended together.

get a chunk from the meat mixture and form it into a small ball with your clean hands. using your palms, flatten the ball into a nice patty. it would be up to you on how big or how thick you want your burger to be. just keep in mind that when cooking extra thick burgers, place your heat into medium low to let the insides cook through without over-cooking the outsides. patty will shrink a bit after cooking so make sure that the raw patties are a bit bigger than your bread!



layer patties on plastic sheets to prevent it from sticking together. I use cling wrap for these. once frozen, you can easily pull-out 1 patty instead of getting the whole batch thawed and re-freeze again....which is not good.

to prepare, pan fry the burger till done. smother a lightly toasted burger bun with mayo and mustard. place the burger inside. top it up with cheese and lettuce. generously add fresh coriander leaves.