- 1 pound ground sirloin beef (90% lean)
- 1 can (8 oz each) La Choy® Sliced Water Chestnuts, drained, finely chopped
- 1/3 cup finely chopped onion
- 1/4 cup dry unseasoned bread crumbs
- 1-1/2 teaspoons finely chopped garlic
- 5 tablespoons La Choy® Original Stir Fry Sauce-Marinade, divided
- PAM® Original No-Stick Cooking Spray
- 12 mini sandwich buns or small dinner rolls
|Serving Size||6 servings (2 sandwiches each)|
- Combine beef, water chestnuts, onion, bread crumbs, garlic and 3 tablespoons stir fry sauce in large bowl; mix well. Divide mixture into 12 portions and shape each into a small patty.
- Spray 10-inch skillet with cooking spray; heat over medium-high heat. Add 6 patties; cook 3 minutes or until lightly browned. Turn patties over; cook 2 minutes more or until cooked through (160°F) and lightly browned. Repeat with remaining patties.
- Spread remaining 2 tablespoons (1 teaspoon per bun) stir fry sauce on bottom halves of buns; add patties.
Chopped green onions may be substituted for the chopped onion to add some color.
|Amount per Serving|
|% Daily Value*|
|Total fat||10 g||15%|
|Saturated fat||3 g||16%|
|Dietary fiber||2 g||8%|
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These were a flop :( The ground beef needs a binding agent (like an egg) to hold the patties together. For some reason, the bread crumbs weren't enough and each of my patties fell apart in the pan! I ended up making sloppy joes out of the mixture.
Sliders with an Asian twist, these are great finger food! This recipe is relatively easy and ready in 30 minutes, so it's a great option in a pinch. From someone who doesn't like water chestnuts, these were very, very tasty! I surprised myself and definitely loved the crunchiness. I would have never used water chestnuts in burgers but I'm glad I tried it. Sooo delicious. I particularly liked the La Choy Stir Fry Sauce-Marinade and used a tad extra on the side to dip my burgers into. Now, I enjoyed the mini rolls but these can be eaten with no bread, or even wrapped in a lettuce leaf. Note to anyone trying this...the leaner the ground beef, the more it has a tendency to fall apart so just pack the patties a little tighter and be careful when flipping them in the skillet so they don't break on u! Also, I had to cook the patties a couple of minutes longer than the recipe said, so just keep an eye on them. Nice change from the norm and more filling than you may think. Enjoy!
I made this recipe for my husband, who loves anything with an Asian flair, but I wasn't sure about it - I'm a burger purist and prefer my meat seasoned only with salt and pepper. But, this combination of aromatics and sauce works. I would still rather have a plain burger, but we all ate more than one burger (in the case of my husband and son, more than two!). We don't eat ground beef so I made these with ground turkey and made my own breadcrumbs. Finely chopping all of the aromatics and water chestnuts took the most time and, because I'm not a quick chopper, made the total time for this recipe quite a bit longer than 30 minutes. I probably spent closer to 50 minutes total. Be careful of the temp as you cook them; if you let your pan get too hot, the sugar content in the sauce will result in carmelization and cause the burgers to stick to your pan. The burgers/sliders go well with sweet potatoe fries and a side salad.
I honestly did not know what to expect from this recipe. I thought it looked a little too "restaurant hip" to be good, but it was really good! The mix of flavors was perfect. I loved the garlic and onion, and the La Choy stir-fry sauce was just the right amount of tangy. I also loved all the texture in those little patties! The chopped water chestnuts gave a nice, tasty crunch to the burgers. As far as prep, it was a little more labor-intensive than I usually attempt. Although to be honest, all that was even mildly laborious was the chopping of the onions and the water chestnuts so I should probably just toughen up. The one thing I really, really, did not like was making the patties. I just don't like that part at all - but - again, all I really needed was some gloves and I got over it. Clean-up was extremely simple - throw a bowl and cutting board in the dishwasher and wash a skillet! No big deal at all. And the tasty little burgers? TOTALLY worth it! I don't know that I'd make this recipe regularly for the family, but I WILL make it when I have company - over and over - they are so cute and tasty they'd make a great appetizer OR main course.
This recipe was a mixed bag at our house. I prepared it knowing it would not be a me-favorite (from the ground sirloin which I don't care for or to the messiness of pattie-preparation). I did hope it might be an easy (relatively) way to get my five year old to consume more protein. I was wrong. The preparation piece was indeed messy but ended up being more 'adventures in cooking' with my daughter than I'd anticipated. She was eager to both help me form the patties and clean up (thank goodness!) which made for a really fun mother/daughter afternoon. The taste? Not so much of a success! My daughter (even though she'd had a hand in the creating process) barely ate anything except her bun and whined that she didn't like the 'feel' (texture) of her burger. While white bread buns are fine in moderation, I wasn't thrilled she made that her meal. I ate only the burger and found it "fine" not great (please to see my lack of fondness for ground sirloin). The husband? HE ADORED THE ASIAN SLIDERS. For that reason alone I will make this meal again most likely with ground turkey, whole grain buns and even more *finely* chopped water chestnuts.
I have a confession to make - I love small food. It makes me feel like a giant when I eat it. So you can imagine how excited I was when sliders became all the rage. These Asian Inspired Mini Burgers were simple to make and very tasty. They very much reminded me of frikadeller, which is a Danish version of a meatball that my mother in law taught me how to make. The one thing I'm not a fan of are chunks of onion floating around in my burgers, so I pureed the onion and garlic in a blender first. Then I drained the liquid before mixing the puree in with the rest of the ingredients. I did, however, chop the water chestnuts by hand because I wanted to keep the crunch they'd provide. I think the next time I make these I'm going to make a bigger batch and see how they do after being frozen and vacuum-sealed. I like to keep pre-formed burger patties in my freezer so we can have a burger night whenever the mood strikes and these were a fun twist to the standard burger fare.