So why is it a hamburger when generally there’s no ham in it? It’s because the name is derived from the German city of Hamburg; similar to Frankfurt for the frankfurter. The “burger” is generally associated with a sandwich – even a veggie burger.
In most cases hamburger patties are made from beef but lamb, chicken or any other mince can also be used.
Here’s a beef hamburger with a difference. The hoisin and chilli sauces, combined with the crisp vegetables make this an “I’ll have another” hamburger.
Makes 2 hamburgers
- 4 hamburger buns
- 350 g beef mince
- 1 garlic clove (crushed)
- 1 teaspoon grated ginger
- 1½ tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 1 ½ teaspoons peanut or olive oil
- 50 g snow peas (sliced thin)
- ½ a red capsicum (sliced thin)
- ½ a carrot, peeled and cut into matchsticks
- ½ an onion (sliced)
- 1-2 teaspoons of chilli sauce (type and quantity to taste)
- 1½ tablespoons mayonnaise
- Salt and pepper
- Combine the beef, ginger, half of the garlic with 1 tablespoon of the hoisin sauce and 1 teaspoon of the soy sauce. Season well and shape into two patties to suit you hamburger buns.
- Heat a pan over medium heat and grease lightly with an oil spray. Cook patties for 2 minutes on each side.
- Transfer the patties to an oven tray, brush with a teaspoon of hoisin sauce and bake in a 160°C preheated oven 15 minutes or until done. Allow to patties to rest for a few minutes.
- Heat the peanut or olive oil medium heat and stir fry the remaining garlic, carrot, capsicum, onion and snow peas. Cook, stirring for a minute or two ensuring the vegetables are tender but crisp.
- Stir in remaining hoisin sauce and soy sauce and combine.
- Combine the mayonnaise and chilli sauce.
- Build the Oriental hamburgers with the patty on the base; drizzle with chilli mayonnaise and topped with the vegetables.