Here’s a Burger you can eat with or without a bun
We’re always up for a great burger. So when we came across this recipe, we jumped. It packs a terrific punch of flavor, in this case solidly planted in Southeast Asia. There’s lemongrass, ginger, and shallots in the patty. And top the burger, we made what Martha calls ‘a salad’. Shallots, Fish Sauce, Lime Juice, and –our addition—Chili Crunch made and perfect Asian topping. And it couldn’t be simpler to make. You just need to refrigerate the patties for an hour before grilling, or in our case, sautéing. While the Pork Burgers are in the fridge, you make the ‘salad’. About that bun, all those avoiding carbs take note…Martha’s version is wrapped in lettuce. We however are hooked on Challah buns so we served them on both lettuce and bun. And note, on the side, we went with what no burger should be served without: Fries and Cole Slaw.
A Brief History of the Burger in Asia
Most food historians believe the hamburger was adapted from a Mongolian-influenced Russian meal, chopped steak tartare. The Russians brought this dish to Germany’s port of Hamburg. Around 1840 German immigrants brought their “Hamburg-style” chopped raw steak to the U.S. As to who cooked the first hamburger, credit often goes to Louis Lassen, owner of Louis’ Lunch in New Haven CT. In 1900, looking for something ‘quick and delicious’, Lassen sandwiched broiled ground beef between two slices of toast. The Hamburger was born. There’s no doubt who brought the Burger to Asia. McDonald’s of course! McDonald’s opened in Japan in 1971. A year later, MOS Burger, a Japanese fast-food chain, followed suit. They adapted their menus to Asian food culture and the Asian Burger was born. And when McDonald’s got to Thailand, the ginger scented pork burger was born. Here’s the recipe and after it, other burgers to try.
Portobello Mushroom Burgers with Pesto, Mozzarella and Red Peppers and a great recipe for Walnut Spinach Pesto from Daniel Holzman