Hoisin ginger burgers with lime pickled onions

After subsisting on poutine and foie gras for a weekend, I felt in dire need of some good ole Amur’can food… Except I also wanted to enter it into the Build The Best Burger Recipe Contest hosted by Marx Foods, which meant I couldn’t just do my favourite classic burger with a huge juicy beef
Course Entree, Sandwich
Cuisine American, Best
Level Beginner
Main Ingredient Beef


for the patty

  • 1 lb ground beef lean organic
  • 1 green onion minced
  • 2 cloves garlic minced
  • 1 tablespoon cilantro minced
  • 1 teaspoon ginger minced
  • 1 tablespoon hoisin sauce
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon soy sauce
  • 1/8 teaspoon white pepper ground

for the pickled onions

  • 1/2 red onion sliced into thin rings
  • 1 teaspoon kosher salt
  • 2 tbs water
  • 1/2 lime juice from

for assembly

  • gruyere cheese sliced
  • tomato sliced
  • mizuna greens
  • chili sauce sweet Thai


  1. Combine the ingredients for the patty with your hand; be careful not to over mix it. Form the patties and stick them on parchment paper until you're ready to cook them.
  2. For the pickles, just separate the onion into rings, cover with the salt and water and let it sit for about 15 minutes. When they're starting to wilt give them a little "massage" to until they're translucent. Sqeeze out any excess water and dump out the brine. Return the onions to the bowl and squeeze half a lime onto the onions.
  3. Grill/fry/broil the paties to your desired level of done-ness and while the burgers are cooking, cut the rolls down the center and toss them in a toaster oven with a layer of gruyere on the bottom half of each bun.
  4. To assemble, just spread a little Thai chili sauce on the top half of the toasted bun. Place a burger on the cheese half of each bun, top with pickled onions, tomato and mizuna then figure out how you're gonna fit it all in your mouth:-)