16 Spicy Asian Hamburger Recipes Delicious

Mouthwatering flavors await in our roundup of 16 Spicy Asian Hamburger Recipes that promise to turn your dinner routine into an exciting culinary adventure. Perfect for home cooks looking to spice things up, these burgers blend the boldness of Asian spices with the comfort of a classic hamburger. Get ready to fire up your grill and impress your taste buds—each recipe is a delicious twist you won’t want to miss!

Thai Basil Beef Burger with Sriracha Mayo

Ever find yourself in a burger rut, flipping the same old patty like it’s your day job? Let’s jazz things up with a Thai Basil Beef Burger that packs a punch, topped with a Sriracha Mayo that’ll have your taste buds doing the cha-cha.

Ingredients

• 1 lb ground beef
• 1/4 cup fresh Thai basil, chopped
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp fish sauce
• 1/2 tsp sugar
• 1/4 cup mayonnaise
• 1 tbsp Sriracha sauce
• 4 burger buns
• 1 tbsp vegetable oil

Instructions

1. In a large bowl, combine ground beef, Thai basil, garlic, soy sauce, fish sauce, and sugar. Mix gently until just combined; overmixing can make the burgers tough.
2. Divide the mixture into 4 equal portions and shape into patties. Pro tip: Make a slight indentation in the center of each patty to prevent bulging during cooking.
3. Heat vegetable oil in a skillet over medium-high heat. Cook patties for 4 minutes on one side, then flip and cook for another 3 minutes for medium-rare, or until desired doneness.
4. While the patties cook, mix mayonnaise and Sriracha in a small bowl to create the spicy mayo.
5. Toast the burger buns lightly in the skillet or toaster for about 1 minute, until golden.
6. Assemble the burgers by spreading Sriracha mayo on the bottom bun, adding the beef patty, and topping with the other half of the bun.

Mouthwatering doesn’t even begin to cover it—the Thai basil infuses the beef with an herby freshness, while the Sriracha mayo brings the heat and creaminess. Serve these bad boys with a side of sweet potato fries for a meal that’s anything but ordinary.

Korean BBQ Hamburger with Kimchi Slaw

Today is ‘2025-07-17 06:56:46.245283’, You’re a professional food blogger writing a relatable US-based roundup-style recipe article. Introduce the dish: ‘Korean BBQ Hamburger with Kimchi Slaw’ using the structure below.

Tone: Use a playful, witty voice. Add light humor, bold phrasing, and fun energy throughout.

Write a short 2-3 sentence intro, The first word of your introduction must begin with the letter ‘T’. Do not display the title. Start directly with the introduction.

Ingredients

• 1 lb ground beef
• 1/4 cup Korean BBQ sauce
• 1 cup kimchi, chopped
• 1/2 cup mayonnaise
• 1 tbsp sesame oil
• 4 hamburger buns
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp vegetable oil

Instructions

1. Preheat your grill or skillet to medium-high heat (375°F).
2. In a large bowl, mix the ground beef with salt and black pepper until just combined. Tip: Overmixing can make the burgers tough.
3. Form the beef mixture into 4 equal-sized patties, about 1/2 inch thick.
4. Brush the patties with vegetable oil to prevent sticking.
5. Grill or cook the patties for 4 minutes on one side, then flip and cook for another 3 minutes for medium doneness. Tip: For a well-done burger, cook for an additional 2 minutes.
6. During the last minute of cooking, brush each patty with Korean BBQ sauce.
7. In a small bowl, mix the chopped kimchi, mayonnaise, and sesame oil to make the slaw.
8. Toast the hamburger buns on the grill or in a toaster for 1-2 minutes until lightly golden.
9. Assemble the burgers by placing a patty on the bottom bun, topping with a generous amount of kimchi slaw, and covering with the top bun.

Mouthwatering doesn’t even begin to cover it—these burgers are a juicy, flavor-packed punch with the perfect crunch from the kimchi slaw. Serve them up with a side of sweet potato fries for a meal that’ll have everyone asking for seconds.

Japanese Teriyaki Burger with Pineapple

Today’s the day to shake up your burger game with a twist that’ll have your taste buds doing the tango—introducing the Japanese Teriyaki Burger with Pineapple. Trust us, this isn’t your average backyard BBQ fare; it’s a juicy, sweet, and savory masterpiece that’ll make you the hero of any cookout.

Ingredients

• 1 lb ground beef
• 1/4 cup teriyaki sauce
• 1 tbsp vegetable oil
• 4 pineapple rings
• 4 hamburger buns
• 1/2 cup shredded lettuce
• 4 slices cheddar cheese

Instructions

1. Preheat your grill or skillet to medium-high heat (375°F).
2. In a bowl, mix the ground beef with 2 tbsp of teriyaki sauce until just combined—overmixing can make the burgers tough.
3. Form the mixture into 4 equal-sized patties, about 1/2 inch thick.
4. Brush the grill or skillet with vegetable oil to prevent sticking.
5. Cook the patties for 4 minutes on the first side, then flip.
6. Place a pineapple ring on each patty and cook for another 4 minutes.
7. Add a slice of cheddar cheese to each patty during the last minute of cooking, allowing it to melt slightly.
8. Toast the hamburger buns on the grill for about 1 minute until lightly golden.
9. Assemble the burgers by placing a patty on each bun, topped with shredded lettuce and an extra drizzle of teriyaki sauce.

Every bite of this burger is a carnival of flavors—the smoky beef, the sweet and tangy pineapple, and the rich, melty cheese all hugged by a soft bun. Serve it with a side of sweet potato fries for a meal that’s downright irresistible.

Vietnamese Banh Mi Burger with Pickled Vegetables

Prepare to have your taste buds do a happy dance with this Vietnamese Banh Mi Burger with Pickled Vegetables—a mouthwatering mashup that’s like a party in your mouth where everyone’s invited, even that picky eater friend of yours.

Ingredients

• 1 lb ground pork
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp sugar
• 1 tsp black pepper
• 1 cup shredded carrots
• 1 cup shredded daikon
• 1/2 cup rice vinegar
• 1/4 cup sugar
• 1/2 tsp salt
• 4 burger buns
• 1/4 cup mayonnaise
• 1 tbsp sriracha
• 1/2 cucumber, thinly sliced
• 1/4 cup cilantro leaves
• 1 jalapeño, thinly sliced

Instructions

1. In a large bowl, mix 1 lb ground pork, 1 tbsp fish sauce, 1 tbsp soy sauce, 1 tbsp sugar, and 1 tsp black pepper until well combined. Tip: For extra flavor, let the mixture marinate in the fridge for 30 minutes.
2. Shape the pork mixture into 4 equal-sized patties.
3. Heat a grill or skillet over medium-high heat and cook the patties for 4-5 minutes on each side, or until the internal temperature reaches 160°F.
4. While the patties cook, combine 1 cup shredded carrots, 1 cup shredded daikon, 1/2 cup rice vinegar, 1/4 cup sugar, and 1/2 tsp salt in a bowl. Let sit for at least 10 minutes to pickle. Tip: The longer the vegetables sit, the more flavorful they’ll become.
5. In a small bowl, mix 1/4 cup mayonnaise and 1 tbsp sriracha to create a spicy mayo.
6. Toast the burger buns lightly on the grill or in a toaster.
7. Spread the spicy mayo on the bottom half of each bun, then top with a pork patty, pickled vegetables, cucumber slices, cilantro leaves, and jalapeño slices. Tip: For an extra crunch, add a few extra pickled vegetables on top.
8. Close the burgers with the top halves of the buns and serve immediately.

Lusciously layered with flavors and textures, this burger is a crunchy, juicy, spicy delight. Try serving it with a side of sweet potato fries for the ultimate fusion feast.

Chinese Five Spice Pork Burger with Hoisin Glaze

Craving something that’ll make your taste buds do a happy dance? This Chinese Five Spice Pork Burger with Hoisin Glaze is here to turn your burger game up to eleven, blending sweet, savory, and a hint of spice in every bite.

Ingredients

• 1 lb ground pork
• 1 tbsp Chinese five spice powder
• 1/4 cup hoisin sauce
• 1 tbsp soy sauce
• 1 tsp garlic powder
• 1/2 tsp ground ginger
• 1/4 cup breadcrumbs
• 1 egg
• 4 burger buns
• 1 tbsp vegetable oil
• 1/2 cup sliced cucumbers
• 1/4 cup sliced green onions

Instructions

1. In a large bowl, combine 1 lb ground pork, 1 tbsp Chinese five spice powder, 1/4 cup hoisin sauce, 1 tbsp soy sauce, 1 tsp garlic powder, 1/2 tsp ground ginger, 1/4 cup breadcrumbs, and 1 egg. Mix until just combined—overmixing can make the burgers tough.
2. Divide the mixture into 4 equal portions and shape into patties. Pro tip: Make a slight indentation in the center of each patty to prevent bulging during cooking.
3. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Once hot, add the patties and cook for 4-5 minutes per side, or until the internal temperature reaches 160°F.
4. While the patties cook, lightly toast the 4 burger buns in a toaster or on a grill for about 1 minute, just until golden.
5. Spread a thin layer of hoisin sauce on the bottom half of each bun, place a cooked patty on top, then garnish with sliced cucumbers and green onions. Top with the other half of the bun.

Absolutely bursting with flavor, these burgers offer a juicy interior with a slightly crispy exterior, thanks to the hoisin glaze caramelizing beautifully. Serve them with a side of sweet potato fries or a crisp Asian slaw for an unforgettable meal.

Indonesian Satay Burger with Peanut Sauce

Prepare to have your taste buds thrown into a flavor fiesta with this Indonesian Satay Burger with Peanut Sauce—a mashup that’s as fun to make as it is to devour. Perfect for when you’re craving something exotic but your inner burger lover won’t take no for an answer.

Ingredients

• 1 lb ground chicken
• 1/4 cup smooth peanut butter
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp garlic powder
• 1/2 tsp ground ginger
• 4 burger buns
• 1/2 cup shredded cabbage
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Instructions

1. Preheat your grill or skillet to medium-high heat (375°F).
2. In a large bowl, mix 1 lb ground chicken with 1 tsp garlic powder and 1/2 tsp ground ginger until well combined. Tip: For extra juicy burgers, don’t overmix the meat.
3. Form the mixture into 4 equal-sized patties, each about 1/2 inch thick.
4. Grill or cook the patties for 5 minutes on each side, or until the internal temperature reaches 165°F. Tip: Resist the urge to press down on the patties—it squeezes out the juices!
5. While the patties cook, whisk together 1/4 cup smooth peanut butter, 2 tbsp soy sauce, and 1 tbsp honey in a small bowl until smooth. Tip: If the sauce is too thick, a splash of warm water can loosen it up.
6. Toast the 4 burger buns on the grill for about 1 minute per side, until lightly golden.
7. Assemble the burgers by placing a patty on each bun, topping with 1/2 cup shredded cabbage, a drizzle of peanut sauce, and a sprinkle of 1/4 cup chopped cilantro.
8. Serve with lime wedges on the side for an extra zing.

Now, the moment of truth: biting into this burger is like a carnival in your mouth—juicy, nutty, and with a crunch that’ll make you do a happy dance. Try serving it with a side of sweet potato fries for a meal that’s utterly unstoppable.

Malaysian Curry Chicken Burger with Cucumber Raita

Craving something that kicks your taste buds into high gear while keeping things refreshingly cool? Our Malaysian Curry Chicken Burger with Cucumber Raita is here to save your dinner from the mundane, blending spicy, savory, and creamy in every bite.

Ingredients

• 1 lb ground chicken
• 1 tbsp Malaysian curry powder
• 1/2 cup breadcrumbs
• 1 egg
• 1/2 tsp salt
• 1/4 cup chopped cilantro
• 1 cup Greek yogurt
• 1/2 cucumber, grated
• 1 tbsp lemon juice
• 1/2 tsp cumin
• 4 burger buns
• 1 tbsp olive oil

Instructions

1. In a large bowl, mix 1 lb ground chicken, 1 tbsp Malaysian curry powder, 1/2 cup breadcrumbs, 1 egg, 1/2 tsp salt, and 1/4 cup chopped cilantro until well combined. Tip: For extra flavor, let the mixture sit in the fridge for 30 minutes before cooking.
2. Shape the mixture into 4 equal-sized patties.
3. Heat 1 tbsp olive oil in a pan over medium heat. Cook the patties for 5 minutes on each side, or until the internal temperature reaches 165°F. Tip: Avoid pressing down on the patties to keep them juicy.
4. While the patties cook, prepare the raita by mixing 1 cup Greek yogurt, 1/2 grated cucumber, 1 tbsp lemon juice, and 1/2 tsp cumin in a bowl.
5. Toast the burger buns lightly for about 1 minute on each side in the same pan used for the patties, if desired.
6. Assemble the burgers by placing a patty on each bun and topping with a generous amount of cucumber raita.

Now, this burger isn’t just a meal; it’s a flavor explosion with the perfect balance of spicy curry and cool, creamy raita. Serve it with a side of sweet potato fries for an unbeatable combo that’ll have everyone asking for seconds.

Filipino Adobo Burger with Garlic Rice

Ever dreamed of a burger that packs the punch of Filipino adobo? Well, dream no more, because this Adobo Burger with Garlic Rice is here to rock your taste buds with its savory, tangy, and slightly sweet flavors, all hugged by a soft bun. It’s like your favorite adobo decided to go on a burger adventure, and trust us, it’s a journey worth taking.

Ingredients

• 1 lb ground pork
• 1/4 cup soy sauce
• 1/4 cup vinegar
• 3 cloves garlic, minced
• 1 tsp black peppercorns, crushed
• 2 bay leaves
• 1 tbsp brown sugar
• 1 cup jasmine rice
• 2 cups water
• 2 tbsp butter
• 4 burger buns
• 1 tbsp oil

Instructions

1. In a bowl, mix ground pork, soy sauce, vinegar, minced garlic, crushed black peppercorns, bay leaves, and brown sugar until well combined. Let it marinate for 30 minutes in the fridge for maximum flavor.
2. While the pork marinates, rinse jasmine rice under cold water until the water runs clear. Cook rice with 2 cups water in a rice cooker or pot until tender, about 20 minutes.
3. Heat oil in a pan over medium heat. Form the marinated pork into 4 patties and cook for 5 minutes on each side, or until fully cooked through.
4. In the same pan, melt butter and sauté the remaining minced garlic until golden. Mix the garlic butter into the cooked rice for that irresistible garlicky goodness.
5. Toast the burger buns lightly for about 2 minutes on a dry pan or toaster until they’re just crispy.
6. Assemble the burgers by placing a pork patty on each bun bottom, topping with a generous scoop of garlic rice, and covering with the bun top.

Flavor explosion alert! The tender, juicy adobo patty paired with the fragrant garlic rice creates a symphony of tastes and textures that’s downright addictive. Serve these burgers with a side of pickled vegetables to cut through the richness, or go all out and drizzle with a little extra adobo sauce for those who dare.

Singaporean Chili Crab Burger

Zesty and zippy, the Singaporean Chili Crab Burger is here to turn your burger game upside down with a splash of Southeast Asian flair. Imagine the iconic chili crab, all saucy and bold, cozying up between a soft bun – it’s a match made in culinary heaven that’s about to rock your taste buds.

Ingredients

• 1 lb crab meat
• 1/2 cup mayonnaise
• 2 tbsp sweet chili sauce
• 1 tbsp sriracha
• 1 tsp lime zest
• 1/4 cup chopped cilantro
• 4 brioche buns
• 2 tbsp unsalted butter
• 1/2 cup shredded lettuce
• 1/4 cup sliced green onions

Instructions

1. In a large bowl, mix 1 lb crab meat, 1/2 cup mayonnaise, 2 tbsp sweet chili sauce, 1 tbsp sriracha, and 1 tsp lime zest until well combined. Tip: For the best flavor, let the mixture chill in the fridge for 30 minutes before assembling.
2. Toast 4 brioche buns with 2 tbsp unsalted butter in a skillet over medium heat for 2-3 minutes until golden brown. Tip: Keep an eye on them to prevent burning.
3. Divide the crab mixture evenly among the bottom halves of the toasted buns.
4. Top each with 1/2 cup shredded lettuce and 1/4 cup sliced green onions.
5. Cover with the top halves of the buns and serve immediately. Tip: For an extra kick, drizzle with additional sriracha before serving.

Kick back and savor the explosion of flavors – the creamy, spicy crab paired with the crisp lettuce and the buttery brioche bun is nothing short of magical. Serve these burgers with a side of sweet potato fries to complete the feast.

Indian Spiced Lamb Burger with Mint Yogurt

Venture into a flavor-packed journey with this Indian Spiced Lamb Burger, where juicy lamb meets aromatic spices, all hugged by a soft bun and crowned with a refreshing mint yogurt sauce. It’s not just a burger; it’s a bold statement on a plate that’ll have your taste buds dancing the Bollywood way!

Ingredients

• 1 lb ground lamb
• 1 tbsp garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1/4 cup plain yogurt
• 2 tbsp fresh mint, finely chopped
• 1 tbsp lemon juice
• 4 burger buns
• 1 tbsp olive oil

Instructions

1. In a large bowl, combine 1 lb ground lamb, 1 tbsp garam masala, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp chili powder, and 1/2 tsp salt. Mix until spices are evenly distributed. Tip: For maximum flavor, let the mixture sit for 10 minutes before forming patties.
2. Divide the mixture into 4 equal parts and shape into patties, about 1/2 inch thick. Tip: Make a slight indentation in the center of each patty to prevent bulging during cooking.
3. Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook the patties for 4 minutes on each side, or until internal temperature reaches 160°F. Tip: Resist the urge to press down on the patties; it squeezes out the juices.
4. In a small bowl, mix 1/4 cup plain yogurt, 2 tbsp fresh mint, and 1 tbsp lemon juice to create the mint yogurt sauce.
5. Toast the burger buns lightly for about 1 minute on a dry skillet or toaster until golden.
6. Assemble the burgers by placing a lamb patty on the bottom half of each bun, topping with a generous dollop of mint yogurt sauce, and covering with the top half of the bun.

Unleash the symphony of flavors with every bite of this burger, where the spiciness of the lamb perfectly balances the cool mint yogurt. Serve it with a side of sweet potato fries or a crisp salad to round off the meal with a crunch.

Bangladeshi Beef Burger with Green Chutney

Get ready to spice up your burger game with a twist that’ll have your taste buds dancing the cha-cha! This Bangladeshi Beef Burger with Green Chutney is not your average patty—it’s a flavor-packed journey to the streets of Dhaka, right from your kitchen.

Ingredients

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1 egg
• 2 tbsp green chutney
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cumin powder
• 1/4 cup chopped cilantro
• 1/4 cup chopped mint
• 2 tbsp vegetable oil
• 4 burger buns
• 4 lettuce leaves
• 1 tomato, sliced
• 1 onion, sliced

Instructions

1. In a large bowl, combine ground beef, breadcrumbs, egg, green chutney, salt, black pepper, cumin powder, cilantro, and mint. Mix until just combined—overmixing can make the burgers tough.
2. Divide the mixture into 4 equal portions and shape into patties. Tip: Make a slight indentation in the center of each patty to prevent bulging during cooking.
3. Heat vegetable oil in a skillet over medium-high heat. Once hot, add the patties and cook for 4-5 minutes on each side, or until a thermometer reads 160°F.
4. Toast the burger buns lightly in the same skillet for about 1 minute per side, just until golden.
5. Assemble the burgers by placing a lettuce leaf on the bottom half of each bun, followed by a beef patty, a slice of tomato, and a slice of onion. Spread an extra dollop of green chutney on the top bun before placing it on the burger.

Perfectly juicy with a kick, this burger is a symphony of textures—crisp lettuce, tender beef, and that zesty green chutney tying it all together. Serve it with a side of sweet potato fries for a meal that’s downright addictive.

Sri Lankan Chicken Burger with Coconut Sambal

Ready to spice up your burger game? This Sri Lankan Chicken Burger with Coconut Sambal is a flavor explosion that’ll transport your taste buds straight to the tropics, no passport required. Perfect for when you’re craving something different but still want that comforting burger hug.

Ingredients

• 1 lb ground chicken
• 1/2 cup breadcrumbs
• 1 egg
• 2 tbsp Sri Lankan curry powder
• 1 tsp salt
• 1/2 cup coconut milk
• 1/4 cup shredded coconut
• 1 tbsp lime juice
• 1/2 tsp chili flakes
• 4 burger buns
• 1 tbsp vegetable oil

Instructions

1. In a large bowl, mix 1 lb ground chicken, 1/2 cup breadcrumbs, 1 egg, 2 tbsp Sri Lankan curry powder, and 1 tsp salt until well combined. Tip: For extra flavor, let the mixture sit in the fridge for 30 minutes before cooking.
2. Shape the mixture into 4 equal-sized patties.
3. Heat 1 tbsp vegetable oil in a pan over medium heat. Cook the patties for 5 minutes on each side or until the internal temperature reaches 165°F. Tip: Don’t press down on the patties while cooking to keep them juicy.
4. In a small bowl, whisk together 1/2 cup coconut milk, 1/4 cup shredded coconut, 1 tbsp lime juice, and 1/2 tsp chili flakes to make the coconut sambal.
5. Toast the burger buns lightly for about 1 minute on each side in the same pan used for the patties.
6. Assemble the burgers by placing a patty on each bun and topping with a generous spoonful of coconut sambal.

Now, the moment of truth: that first bite. The juicy, spiced chicken paired with the creamy, tangy coconut sambal is a match made in burger heaven. Serve with a side of sweet potato fries for the ultimate tropical feast.

Nepalese Yak Burger with Spicy Tomato Chutney

Just when you thought burgers couldn’t get any more adventurous, along comes the Nepalese Yak Burger with Spicy Tomato Chutney to prove you wrong. Packed with bold flavors and a kick of heat, this burger is not for the faint of heart but promises a culinary adventure worth every bite.

Ingredients

• 1 lb ground yak meat
• 1 tsp salt
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tbsp vegetable oil
• 4 burger buns
• 1 cup spicy tomato chutney
• 4 lettuce leaves
• 4 slices of tomato
• 4 slices of red onion

Instructions

1. Preheat your grill or skillet to medium-high heat (375°F).
2. In a bowl, mix the ground yak meat with salt, cumin, and coriander until well combined. Tip: For juicier burgers, avoid overmixing the meat.
3. Divide the mixture into 4 equal portions and shape into patties, about 1/2 inch thick.
4. Brush the grill or skillet with vegetable oil to prevent sticking.
5. Cook the patties for 4 minutes on one side, then flip and cook for another 3 minutes for medium-rare. Tip: Use a meat thermometer to ensure the internal temperature reaches 145°F for medium-rare.
6. Toast the burger buns on the grill for 1 minute until lightly golden.
7. Spread 1/4 cup of spicy tomato chutney on the bottom half of each bun.
8. Place a cooked patty on each bun, then top with a lettuce leaf, a slice of tomato, and a slice of red onion. Tip: For an extra kick, add an extra spoonful of chutney on top of the patty before adding the veggies.
9. Cover with the top half of the bun and serve immediately.

Feast your eyes on this masterpiece: the yak burger is succulent and richly flavored, with the spicy tomato chutney adding a fiery contrast that dances on the palate. Serve it with a side of sweet potato fries to balance the heat, or go all out with a Nepalese-inspired salad for a full cultural immersion.

Cambodian Lemongrass Pork Burger

Kick your burger game up a notch with this Cambodian Lemongrass Pork Burger that’s bursting with flavors so bold, they’ll have your taste buds doing a happy dance. Perfect for those who think they’ve tried every burger under the sun, this one’s a game-changer with its zesty lemongrass and savory pork combo.

Ingredients

• 1 lb ground pork
• 2 tbsp lemongrass, finely minced
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tsp garlic, minced
• 1 tsp ginger, minced
• 1/2 tsp black pepper
• 4 burger buns
• 1 tbsp vegetable oil

Instructions

1. In a large bowl, combine 1 lb ground pork, 2 tbsp lemongrass, 1 tbsp fish sauce, 1 tbsp soy sauce, 1 tbsp brown sugar, 1 tsp garlic, 1 tsp ginger, and 1/2 tsp black pepper. Mix until well combined. Tip: For maximum flavor, let the mixture marinate in the fridge for at least 30 minutes.
2. Divide the mixture into 4 equal portions and shape each into a patty. Tip: Wet your hands with water to prevent the mixture from sticking.
3. Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Once hot, add the patties and cook for 5 minutes on each side, or until the internal temperature reaches 160°F. Tip: Avoid pressing down on the patties to keep them juicy.
4. Toast the burger buns in the same skillet for about 1 minute on each side, or until lightly golden.
5. Assemble the burgers by placing each patty on a bun. Serve immediately.

Yum! These burgers are a juicy, flavor-packed delight with the perfect balance of sweet, savory, and zesty. Serve them with a side of pickled veggies for an extra crunch that complements the lemongrass beautifully.

Laos Sticky Rice Burger with Fermented Sausage

Prepare to have your taste buds do a happy dance with this Laos Sticky Rice Burger with Fermented Sausage – a quirky twist on the classic burger that’s as fun to make as it is to eat. Packed with bold flavors and a sticky situation (literally), this dish is your ticket to an unforgettable culinary adventure.

Ingredients

• 2 cups sticky rice
• 1 cup water
• 1/2 lb fermented sausage, thinly sliced
• 1 tbsp vegetable oil
• 1/4 cup cilantro, chopped
• 1/4 cup green onions, sliced
• 1 tbsp soy sauce
• 1 tsp sesame oil

Instructions

1. Rinse the sticky rice under cold water until the water runs clear, then soak it in 1 cup of water for 30 minutes.
2. Drain the rice and steam it in a steamer basket over boiling water for 20 minutes, or until translucent and sticky.
3. While the rice cooks, heat 1 tbsp of vegetable oil in a pan over medium heat and cook the fermented sausage slices for 3-4 minutes on each side until slightly crispy.
4. In a small bowl, mix together the soy sauce and sesame oil to create a dressing.
5. Once the rice is cooked, let it cool slightly, then divide it into 4 portions and shape each into a patty.
6. Heat the same pan over medium heat and cook each rice patty for 2-3 minutes on each side until a slight crust forms.
7. To assemble, place a rice patty on a plate, top with slices of fermented sausage, drizzle with the soy-sesame dressing, and garnish with cilantro and green onions.

Juxtaposing the chewy texture of the sticky rice with the crispy, tangy fermented sausage creates a symphony of textures and flavors in every bite. Serve these burgers with a side of pickled vegetables for an extra punch of acidity, or wrap them in lettuce leaves for a refreshing crunch.

Burmese Tea Leaf Salad Burger

Hold onto your taste buds, folks, because we’re about to take them on a wild ride with a dish that’s as bold and unexpected as a plot twist in your favorite soap opera. The Burmese Tea Leaf Salad Burger is here to shake up your burger game with its unique blend of flavors and textures that’ll have you questioning why you ever settled for plain old lettuce and tomato.

Ingredients

• 1 cup fermented tea leaves
• 2 tbsp roasted peanuts
• 1 tbsp sesame seeds
• 1/2 cup chopped tomatoes
• 1/4 cup fried garlic
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1/2 tsp chili flakes
• 4 burger buns
• 1 lb ground beef
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp vegetable oil

Instructions

1. In a large bowl, mix the ground beef with salt and black pepper until well combined. Form into 4 equal-sized patties.
2. Heat the vegetable oil in a skillet over medium-high heat. Cook the patties for 4 minutes on each side, or until the internal temperature reaches 160°F for medium doneness.
3. While the patties cook, toast the burger buns in a dry skillet over medium heat for 1-2 minutes, or until lightly golden.
4. In a separate bowl, combine the fermented tea leaves, roasted peanuts, sesame seeds, chopped tomatoes, fried garlic, fish sauce, lime juice, and chili flakes to make the salad.
5. Place a cooked patty on the bottom half of each bun. Top with a generous portion of the tea leaf salad, then cover with the top half of the bun.
6. Tip: For an extra crunch, toast the sesame seeds before adding them to the salad. Tip: Let the patties rest for a minute after cooking to keep them juicy. Tip: Adjust the amount of chili flakes to suit your heat preference.

Feast your eyes (and mouth) on this masterpiece, where the earthy, tangy tea leaf salad meets the juicy, savory beef patty in a harmony of flavors that’s nothing short of magical. Serve it with a side of sweet potato fries to round out the meal, or dare to be different and pair it with a crisp, citrusy salad for a lighter touch.

Conclusion

Feast your senses on these 16 Spicy Asian Hamburger Recipes, each offering a unique twist on classic flavors. Perfect for home cooks looking to spice up their meal routine, these dishes promise delicious adventures in every bite. Don’t forget to try your favorites, share your thoughts in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!