Pulled Thai BBQ Burgers with Asian Napa Slaw
- 1 Tablespoon sesame oil
- 1 cup green onions, chopped
- 1 Tablespoon garlic, chopped
- 1 ½ ounces ginger, chopped
- 2 strips lemon peel
- 1 cup fresh orange juice
- 1 teaspoon chili garlic paste (or Sambal Oelek)
- 14 cup Medjool dates, chopped
- ¼ cup honey
- ½ cup tomato paste
- ¼ cup balsamic vinegar
- ½ cup hoisin sauce1 cup plum sauce
- ½ cup soy sauce
- ½ cup Worcestershire sauce
- 1 ½ Tablespoons Dijon mustard
- 1 ounce cilantro
- 1/3 cup brown sugar
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Asian Napa Slaw Preparation
The Slaw is best prepared the day before serving to allow the flavors to fully develop.
In a medium saucepan, bring fish sauce, vinegar, crushed red pepper, and sugar to a boil. Mix all the vegetables and basil in a bowl and pour the warm sauce over it. Mix thoroughly and season with salt and pepper. Put the slaw in a sealed plastic bag and refrigerate overnight.
Thai Style Wagyu Burger Preparation
Begin with the Thai BBQ Sauce. In a large saucepan, sauté chopped green onion and sesame oil over medium heat for 3 minutes. Add the chopped garlic, ginger and lemo peel, sautéing for another 3 minutes. Add all of the remaining sauce ingredients and bring to boil. Reduce heat to medium and continue cooking for 35 to 45 minutes, stirring often.
While the sauce is simmering begin with the burgers. In a large mixing bowl, use your hands to combine Wagyu beef and all other burger ingredients until thoroughly blended. Shape into 6 patties and refrigerate for at least 30 minutes. Heat the grill to medium high heat.
Once the sauce has thickened, remove from heat and strain through a fine-mesh strainer, pressing hard on the solids to extract as much as possible. Taste and adjust seasoning as needed. (Sauce will keep refrigerated for several weeks.)
Remove the burgers from the refrigerator and grill 4 to 5 minutes per side for medium-rare. Toward the end of the cooking time, brush the burgers with the Thai BBQ Sauce.
Serve burgers on grilled buns topped with the Asian Napa slaw.