Did you check out that socca from the other day?
I am absolutely loving me this chickpea flour.
I’ve already found 3 more recipes to make with it and cannot wait to share them with you! Think savory chickpea pancakes, chickpea french fries and of course falafel.
Be sure to stay tuned!
Now for today’s feature presentation:
Lemongrass, green onion, garlic, soy sauce burgers!
Obvi Asian cuisine is the inspiration for this dish, and boy it is a good’en.
Punch-you-in-the-face flavor and super moist. Even if you overcook them. I’m sorry, but I was raised by a ‘well-done’ father and when it comes to ground beef I’ve seen/read 1 too many movies/articles about paralyzing bacteria… so I tend to overcook my beef patties.
Wanna fight? (no? me neither :))
Cook them as you wish, but if you aren’t sure where they come from please make sure to cook them to the required temp. (160 degrees for beef – according to the USDA.)
And I’m sure I don’t need to mention this, but socca is a must.
If you’re looking for dankness.
(lauren dictionary def(inition)- dankness: adj, really really good.)
And who isn’t looking for dankness in their mouth??
No one. That’s who.
Socca and burger yourself this:
Way more delicious flavor than effort put in… is reason #1 why you need to make these asap.
2 mini burgers is the serving size (don’t try to pretend 2 isn’t better than 1) is reason #2.
Arugula salad makes anything look fancier (blame it on Giada herself, I would never know arugula without her) is, yup, you guessed it, reason #3.
Need anything else?
These evaporated into oblivion (aka tummies) a mere 30 minutes from the grill! yeeeaaah!
asian style burger
Cook Time: 1 hour
Ingredients (4-6 servings)
- 1 lb. grass-fed ground beef
- 1 tsp cumin
- 2 Tbsp low sodium soy sauce
- 1 Tbsp teriyaki sauce
- 1 stalk lemongrass, tops and ends removed (use only lower half, inner tender portion: see hot n sour soup recipe for more detailed instructions.)
- 3 cloves garlic, minced
- 4 green onions, chopped
- 1/3 c. panko bread crumbs
- pinch red pepper flakes
- ~1/4 tsp sea salt
- lots of freshly ground black pepper
1. In a medium-large mixing bowl add all of the ingredients.
2. Thoroughly incorporate with your hands. Let sit for at least 15 minutes until the meat is room temperature. Form the meat into small patties.
3. Using a well oiled grill pan/grill/cast iron skillet sear the burgers on high heat. Flip, sear on the other side for a few minutes less than the first side and cover towards the end. If on a stove top, I like to flip, cook for 2-3 more minutes, lower the heat and cover with a lid for a couple more minutes. This ensures some juicy burgers no matter how long they’re cooked.
4.Serve on socca, or a bun, or rice.. or potatoes…. you get it. A side of greens is always nice. I had it alongside some balsamic dressed arugula. Outstanding!