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Chifa Cheddar BaconBurger with Aji Mayo and Salsa Criolla

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.

leahlyon 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.

Grilling/Cooking Instructions

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.

Assembly/Serving Instructions

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.

6

Chifa Cheddar BaconBurger with Aji Mayo and Salsa Criolla

Chifa Cheddar BaconBurger with Aji Mayo and Salsa Criolla

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.

Preparation

Serves

Calories

1452

Equipment

Ingredients

  • 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
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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.

Grilling/Cooking Instructions

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.

Assembly/Serving Instructions

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.

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