Prep Time

10 Min

Cook Time

20 Min

# of ingredients

5

Serves

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Rating: 0
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course Main Dish

cuisine Asian

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ingredients
The Mongolian Beef Burger
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
4 Servings 10 Minutes
Cook Time
20 Minutes
Servings Prep Time
4 Servings 10 Minutes
Cook Time
20 Minutes
The Mongolian Beef Burger
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
4 Servings 10 Minutes
Cook Time
20 Minutes
Servings Prep Time
4 Servings 10 Minutes
Cook Time
20 Minutes
Ingredients
Servings: Servings
Units:
Instructions
  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).
Recipe 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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instructions
  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.