The Mongolian Beef Burger

The Mongolian Beef Burger

Prep Time

10

Cook Time

20

Servings

4

Serves

4

  • 1 Pack Schweid & Sons The Signature Blend Burger

  • 2 TBSP Vegetable Oil

  • 1 TBSP Ginger (Minced)

  • 5 Dried Chili Peppers (Optional)

  • 4 Garlic Cloves (Chopped)

  • 1/2 Cup Soy Sauce

  • 1/2 Cup Water (Or Chicken Stock)

  • 4 TBSP Brown Sugar

  • 2 Scallions

  • 2 TBSP Water

  • 2 TBSP Cornstarch

  • 1 Cup Bean Sprouts

  • 4 Steamed Buns

  • 1. Cook Burgers to order (4-5 minutes per side on high heat will usually yield Medium Rare). Set aside.

  • 2. Cut scallions into one-inch pieces on a diagonal.

  • 3. To a large pan on medium heat, add oil and allow to warm up. Add ginger and dried chili peppers (if desired)

  • 4. Wait about fifteen seconds, then add garlic.

  • 5. After about twenty-five seconds add soy sauce and water (or chicken stock).

  • 6. Bring to a simmer. Add brown sugar and stir until dissolved.

  • 7. Simmer for two minutes. Mix cornstarch with 2 TBSP of water and slowly stir into sauce until sauce coats the back of a spoon.

  • 8. Add Burgers and scallions to sauce pan over low heat and coat Burgers with sauce. There should be little to no sauce left in the pan after coating Burgers.

  • 9. Build Your Burgers: Steamed Bun (wrapped around contents), Burger with Sauce, Bean Sprouts, Additional Scallions, Chili Peppers (if desired).

Notes

  • Alternatively, you can serve this Burger over white rice instead of on a bun.
  • If you can only get your hands on small steamed buns, this recipe works great with Schweid & Sons Signature Series: The Chuck Brisket Sliders! Cooking time on Burgers may vary. Other ingredient amounts and cooking times remain the same.

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