This burger is inspired by the special cuisine that melds Chinese and Peruvian cooking and ingredients into a whole new world of flavor! Of course, I had to add my own Okie spin to it, and put some good ol' bacon and a massive amount of sharp cheddar in the beef patties. And, what would cabbage or greens be without a little spike of flavor from bacon drippings, as is the southern way! The result was surprisingly delicious, with a great balance of all the best flavors and textures. This is a burger uncomplicated in technique and build, but with an amazing spectrum of flavor.
Chifa Cheddar BaconBurger with Aji Mayo and Salsa Criolla
- 3 tablespoons oyster sauce
- 1/2 cup pineapple teriyaki sauce
- 1 tsp. Asian garlic chili paste
- 2 tbsp. Aji Amarillo (Peruvian yellow chile paste)
- 1/3 cup Mayonnaise
- 3 roma tomatoes, seeds and pulp removed, slivered
- 1/3 cup fresh jalapeno slivers, seeds and membrane removed
- 4 tbsp. fresh cilantro leaves
- 2 tbsp. fresh lime juice
- 1/4 tsp. salt, plus more for patties
- 8 oz. lean pepper bacon
- 3 cups coarsely shredded Napa Cabbage
- 1/2 tsp. ground black pepper
- 1/4 tsp. five spice powder
- 1.5 lbs. beef chuck steak
- 8 oz. shredded sharp cheddar cheese
- 6 Soft Kaiser Rolls or Hamburger Rolls, split
- 1 1/2 cups crispy chow mein noodles
Instructions for Glaze, Mayo and Salsa Criollo (toppings)
Mix oyster sauce, teriyaki sauce, and garlic-ginger paste; reserve. Mix Aji Amarillo and mayonnaise; reserve. Mix onion, tomato, jalapeno, cilantro, lime juice, and salt; reserve.
Patty and Cabbage Preparation
Heat grill to medium low heat; coat grill rack and a mesh grill tray with non-stick spray. In skillet on burner or gill, cook bacon until half done (should still be a flimsy). Toss cabbage with a bit of the bacon drippings. Spread on mesh tray and sprinkle with pepper and five spice powder. Grind the par-cooked bacon and the chuck steak together, adding about 1 teaspoon of salt. Crumble into bowl and sprinkle with cheese, gently blending. Form into 6 patties. Place the patties and the tray of cabbage directly on prepared grill.
Grill cabbage about 4-5 minutes, tossing to grill evenly. Grill patties about 5 minutes on one side, turn, and brush heavily with the teriyaki mixture. Cook about 4 minutes, turn again to caramelize, and brush heavily again. Cook patties to about 160 degrees internally, or less if desired. Toast rolls split side-down, during last few minutes of cooking.
To assemble burgers, spread cut sides of rolls (top and bottom) with aji mayo; add grilled cabbage, chow mein noodles, a patty, and salsa criolla. Close with top of roll. Serve immediately.