Hoisin Burgers

Hoisin burgers deliver an explosion of Asian-inspired flavors that transform the classic American hamburger into something truly extraordinary. The dark, sweet-savory richness of hoisin sauce pairs perfectly with spicy sriracha mayo, while thin cucumber ribbons add a cool, refreshing crunch that balances each bite. These burgers bring restaurant-quality innovation to your home kitchen with minimal effort – creating a memorable meal that works beautifully year-round, whether enjoyed outside during summer barbecues or as a vibrant escape from winter's chill.

I first made these burgers when looking for a way to use up some hoisin sauce left over from a stir-fry dinner. What started as a simple experiment became an instant family favorite! Now my kids actually request these over regular cheeseburgers, and friends always ask for the recipe after trying them at our cookouts.

Ingredients and Selection Tips

• Ground Beef: Use 80/20 lean-to-fat ratio for the juiciest results; the fat adds flavor and prevents dry burgers
• Hoisin Sauce: Often called "Chinese barbecue sauce," it provides sweet, savory depth; look for it in the international aisle
• Cucumber: English or Persian varieties work best as they have fewer seeds and thinner skin
• Green Onions: Choose firm onions with vibrant green tops; they become subtly sweet when grilled
• Sriracha: Adds a spicy kick to the mayo; adjust the amount based on your heat preference

Pin it

Detailed Cooking Instructions

Step 1:

Begin by preparing the sriracha mayo, which allows the flavors to meld while you cook the burgers. In a small bowl, combine 1/2 cup of good quality mayonnaise with 1 teaspoon of sriracha sauce, 1/2 teaspoon of sesame oil, and 2 tablespoons of hoisin sauce. Stir thoroughly until completely blended into a smooth, creamy sauce with a light pinkish-brown hue, then refrigerate until ready to use.

Step 2:

For the burger patties, place 1½ pounds of ground beef in a large bowl and very gently divide and shape it into four equal-sized patties, being careful not to overwork the meat which can make it tough. Create a slight depression in the center of each patty with your thumb to prevent it from puffing up during cooking.

Step 3:

Season both sides of each patty generously with salt, pepper, and garlic powder, pressing the seasonings lightly into the meat to help them adhere. The simple seasoning allows the beef flavor to shine while complementing the bold toppings to come.

Step 4:

Prepare your grill to medium-high heat, or if cooking indoors, heat a cast-iron skillet or heavy-bottomed pan over medium-high heat. If using a pan, add a small amount of neutral oil once it's hot to prevent sticking.

Step 5:

Place the burger patties on the hot grill or pan and cook for approximately 4-5 minutes on the first side for medium doneness, resisting the urge to press down on the burgers which would squeeze out valuable juices. Flip once and cook for an additional 3-4 minutes on the second side, or until they reach your preferred level of doneness.

Step 6:

While the burgers are cooking, prepare the cucumber by washing it thoroughly and using a vegetable peeler to create long, thin ribbons, applying steady pressure as you move from one end to the other. These delicate slices provide a refreshing crunch and elegant presentation.

Step 7:

Trim the root ends off 8 green onions and toss them with 1 teaspoon of sesame oil until lightly coated. Place them on the grill for the final 2-3 minutes of burger cooking time, turning occasionally until they develop slight char marks and begin to soften.

Step 8:

During the last minute of cooking, lightly brush your burger buns with butter or olive oil and place them cut-side down on the grill or in a separate pan to toast until golden brown, which adds texture and prevents the buns from becoming soggy once assembled.

Step 9:

To assemble each burger, spread a generous portion of the sriracha mayo on both the top and bottom bun halves. Place a cooked patty on the bottom bun and top with a half tablespoon of pure hoisin sauce, spreading it evenly across the burger.

Step 10:

Arrange several grilled green onions over the hoisin sauce, then delicately drape the cucumber ribbons on top, folding them if necessary to fit within the circumference of the burger. Complete the assembly by adding the top bun and serve immediately while still warm.

These hoisin burgers represent fusion cooking at its most accessible and delicious. They take the familiar comfort of a hamburger and elevate it with thoughtfully paired Asian flavors that complement rather than overwhelm the beef. The hoisin sauce provides a sweet-savory foundation reminiscent of classic Chinese barbecue, while the sriracha mayo adds a creamy heat that ties everything together.

What makes these burgers particularly special is the interplay of temperatures and textures. The warm, juicy beef contrasts beautifully with the cool crispness of the cucumber ribbons. The softness of the toasted bun plays against the slight crunch of the grilled green onions. Each bite offers a complex sensory experience that keeps you coming back for more.

The beauty of this recipe lies partially in its versatility. While delicious as written, it serves as an excellent template for personalization. Those who enjoy extra heat might add more sriracha to the mayo or even incorporate some minced jalapeño into the burger patty itself. Seafood lovers could substitute a salmon patty for the beef, pairing wonderfully with the Asian flavor profile. Vegetarians might use a plant-based burger or even a grilled portobello mushroom as the base.

For those watching their carbohydrate intake or avoiding gluten, these burgers truly shine even without the bun. The robust flavors work perfectly when served atop a crisp salad of mixed greens, turning it into a satisfying burger bowl. The sriracha mayo can double as a dressing, bringing the whole dish together.

These burgers also offer practical advantages for entertaining. Most components can be prepared in advance – the sriracha mayo can be made a day ahead and refrigerated, the cucumber ribbons can be prepared hours before and kept crisp in cold water, and the patties can be shaped and refrigerated until ready to cook. This makes them perfect for casual gatherings where you want to minimize last-minute preparation.

I learned these tips through trial and error while perfecting this recipe. My first attempt resulted in tough burgers because I mixed seasonings into the meat and handled it too much. Now I simply shape the patties gently and season the outside for a much better texture.

Pin it

The first time I served these burgers at a summer cookout, my neighbor – who claims to dislike "fancy food" – asked for the recipe before he'd even finished eating! There's something magical about how these simple ingredients come together to create something that tastes like it came from an upscale restaurant. What I love most about these hoisin burgers is how they bridge the gap between familiar comfort food and exciting new flavors. They've become my go-to when I want to impress guests without spending hours in the kitchen, or when my family needs a mid-week dinner that feels special. While we often pair them with sesame noodles as suggested, they're equally delicious alongside a simple Asian slaw or even traditional french fries – proof that good food doesn't have to follow strict cultural boundaries to be absolutely delicious.

Frequently Asked Questions

→ Can I substitute the ground beef with something else?

Yes! This recipe works well with ground chicken, turkey, or pork. For a plant-based option, you could use a firm veggie burger patty or even a grilled portobello mushroom cap.

→ What is hoisin sauce and where can I find it?

Hoisin sauce is a thick, fragrant sauce commonly used in Chinese cuisine. It has a sweet and savory flavor with notes of five spice. You can find it in the international or Asian food section of most grocery stores, or at any Asian market.

→ How spicy is the sriracha mayo?

With just 1 teaspoon of sriracha, the mayo has a mild kick. You can easily adjust the heat level by adding more sriracha for extra spice or reducing the amount for a milder flavor. The sweetness of the hoisin helps balance the heat.

→ What sides pair well with these burgers?

These Asian-inspired burgers pair beautifully with Asian slaw, sesame noodles, edamame, or sweet potato fries. For a simpler option, regular french fries or potato chips work great too.

→ Can I make these burgers ahead of time?

Yes! You can form the patties up to a day ahead and keep them refrigerated. The sriracha mayo can be made up to three days in advance. Just store in an airtight container in the refrigerator until ready to use.