Char Siu Beef Burgers with Quick Pickled Cucumber

Name: Char Siu Beef Burgers with Quick Pickled Cucumber
Prep time: 25 min
Cook time: 14 min
Total time: 39 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 small (about 8 oz total) (225 g) Persian or mini cucumbers, very thinly sliced into rounds; ¼ cup (60 ml) unseasoned rice vinegar; 1 tbsp (12 g) granulated sugar; ½ tsp (2 g) kosher salt; ¼ tsp (½ g) red pepper flakes (optional); ¼ cup (70 g) char siu sauce; 3 tbsp (50 g) hoisin sauce; 1 tbsp (21 g) honey; 1 tbsp (15 ml) low-sodium soy sauce; ¼ tsp (½ g) Chinese five-spice powder; 2 cloves (6 g) garlic, finely grated; 1½ lb (680 g) 80/20 ground beef, cold; 2 (30 g) scallions, white and green parts finely minced; 1 tbsp (17 g) hoisin sauce; ¾ tsp (3 g) kosher salt; ½ tsp (1 g) black pepper, freshly ground; 1 tbsp (14 ml) neutral oil, such as canola, for oiling the grill grates; ¼ cup (60 g) mayonnaise; 2 tsp (12 g) hoisin sauce; ½ tsp (2 ml) toasted sesame oil; 4 (280 g) sesame seed hamburger buns, split; 4 large leaves (40 g) butter lettuce leaves, washed and dried

From the MyKitchenBank Kitchen

Juicy grilled beef patties are brushed with a sticky, sweet-savory char siu glaze, then stacked on toasted sesame buns with crisp tangy pickled cucumber and a hoisin mayo. Smoky, lacquered and big on flavor.

Prep: 25 min
Cook: 14 min
Wait: 30 min
Total: 1 hr 9 min
Makes: 4 burgers

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Ingredients

4 servings

For the quick pickled cucumber
3 small (about 8 oz total) (225 g) Persian or mini cucumbers, very thinly sliced into rounds
¼ cup (60 ml) unseasoned rice vinegar
1 tbsp (12 g) granulated sugar
½ tsp (2 g) kosher salt
¼ tsp (0.5 g) red pepper flakes (optional)
For the char siu glaze
¼ cup (70 g) char siu sauce
3 tbsp (50 g) hoisin sauce
1 tbsp (21 g) honey
1 tbsp (15 ml) low-sodium soy sauce
¼ tsp (0.5 g) Chinese five-spice powder
2 cloves (6 g) garlic, finely grated
For the patties
1½ lb (680 g) 80/20 ground beef, cold
2 (30 g) scallions, white and green parts finely minced
1 tbsp (17 g) hoisin sauce
¾ tsp (3 g) kosher salt
½ tsp (1 g) black pepper, freshly ground
1 tbsp (14 ml) neutral oil, such as canola, for oiling the grill grates
For the hoisin mayo and assembly
¼ cup (60 g) mayonnaise
2 tsp (12 g) hoisin sauce
½ tsp (2 ml) toasted sesame oil
4 (280 g) sesame seed hamburger buns, split
4 large leaves (40 g) butter lettuce leaves, washed and dried

Equipment (7)

Grill (gas or charcoal) or cast-iron grill pan
Instant-read thermometer
Small saucepan, 1-quart (1 L)
Silicone basting brush
Medium mixing bowl
Small bowls for pickles and sauce
Grill spatula

Steps

Before you start

Pickle the cucumber at least 30 minutes ahead; it needs that time to turn crisp and tangy.
Use 80/20 ground beef. Leaner beef makes dry burgers, especially with a sugary glaze.
Keep the beef cold until you shape the patties so the fat stays solid and the burgers stay tender.
Set up the grill for two zones: one side hot, one side with no direct flame. The sugary glaze burns quickly over direct heat.

1
Pickle the cucumber
- In a medium bowl, stir the rice vinegar, sugar, kosher salt and red pepper flakes (if using) for about 1 minute until the sugar and salt dissolve.
- Add the thinly sliced cucumber and toss to coat.
- Press the slices down so they are mostly submerged.
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Ready when: Slices look slightly translucent and taste tangy-sweet
Tip: Slice as thin as you can, about 1/8 inch (3 mm), so they pickle fast.
2
Simmer the glaze
- In a small saucepan, combine the char siu sauce, 3 tbsp hoisin, honey, soy sauce, five-spice and grated garlic.
- Bring to a gentle bubble over medium-low heat, stirring, and simmer for 2 minutes.
- Remove from the heat and pour half into a small bowl for basting.
- Keep the rest for serving.
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Ready when: Glaze is slightly thickened and coats the back of a spoon, and the garlic smells cooked
Tip: Baste with the separate bowl only, not the saucepan. That way the raw-beef brush never touches the serving glaze.
3
Make hoisin mayo
- In a small bowl, whisk the mayonnaise, 2 tsp hoisin and toasted sesame oil until smooth and evenly brown.
- Refrigerate until assembly.
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Ready when: Sauce is uniform in color with no streaks
4
Mix and shape patties
- Place the cold beef in a mixing bowl.
- Add the scallions, 1 tbsp hoisin, kosher salt and pepper.
- Gently fold with your hands for about 30 seconds, just until combined.
- Divide into 4 equal portions (about 6 oz/170 g each).
- Shape each into a patty about 4 inches (10 cm) wide and 3/4 inch (2 cm) thick.
- Press a shallow dimple in the center of each with your thumb.
- Refrigerate on a plate while the grill heats.
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Ready when: Mixture just holds together; patties hold their shape without looking compacted
Tip: Overmixing makes burgers dense and rubbery. Stop as soon as the seasonings are spread through.
5
Heat the grillOven 450°F / 230°C
- Heat the grill to medium-high, about 450°F (230°C), with one side left at low or no direct heat.
- Scrape the grates clean.
- Fold a paper towel, dip it in the oil using tongs, and wipe the grates.
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Ready when: Grates are hot enough that you can hold your hand 5 inches above for only 3 to 4 seconds
6
Grill the first side
- Place the patties on the hot side of the grill.
- Close the lid and cook 4 minutes without pressing or moving them, until they release easily and have deep grill marks.
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Ready when: Edges look browned and patties lift without sticking
Tip: Never press down on the patties. It squeezes out the juices.
7
Flip and glaze
- Flip the patties and cook 2 minutes.
- Move them to the cooler side of the grill.
- Brush the tops generously with the basting glaze.
- Close the lid and cook 1 minute, flip, and brush the other side.
- Cook 1 more minute.
- Repeat once more with a light brush on each side if you want extra lacquer.
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Ready when: Glaze is shiny and sticky, and the burgers read 160°F (71°C) in the center on an instant-read thermometer
Tip: If the glaze starts to blacken, move the patties farther from the heat. Sugar burns fast.
8
Toast the buns
- Place the split buns cut-side down on the hot side of the grill for 30 to 60 seconds, until golden with light grill marks.
- Watch closely.
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Ready when: Cut sides are golden and crisp
Tip: Toasting keeps the bottom bun from going soggy under the juicy patty.
9
Rest the burgers
- Transfer the patties to a clean plate and rest for 3 minutes so the juices settle.
- Drain the pickled cucumbers briefly.
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Ready when: Patties feel firm, with no juices racing out when moved
10
Assemble and serve
- Spread hoisin mayo on both cut sides of each bun.
- Lay a lettuce leaf on each bottom bun, then a patty, a generous pile of drained pickled cucumber, and a drizzle of the reserved warm glaze from the saucepan.
- Add the top bun and serve right away.
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Ready when: Burger stacks neatly and glaze drips lightly
Tip: Lettuce on the bottom bun acts as a barrier against juices.

Good to know

Tips

Keep the beef cold and handle it lightly for tender burgers.
Glaze only over the cooler side of the grill, since the sugar chars quickly over direct flame.
No grill? Cook in a cast-iron skillet over medium-high heat, 4 minutes per side, and glaze in the last 2 minutes.
Always use a thermometer: patties should reach 160°F (71°C) in the center.

Make ahead

"Pickle the cucumbers up to 3 days ahead and refrigerate. Make the glaze and hoisin mayo up to 3 days ahead. Shape the patties up to 8 hours ahead, cover and refrigerate."

Storage & reheating

"Best eaten fresh. Store cooked patties separately from buns in an airtight container in the fridge up to 3 days; reheat in a 350°F (175°C) oven for 8 to 10 minutes until hot (165°F/74°C). Freeze cooked patties up to 2 months and thaw overnight in the fridge. Pickles keep in the fridge up to 1 week. Do not leave cooked burgers at room temperature more than 2 hours."

Substitutions

char siu sauce → 2 tbsp hoisin plus 1 tbsp honey, 1 tbsp soy sauce and a pinch of five-spice. Gives a similar sweet-savory flavor but less depth than true char siu sauce.
80/20 ground beef → ground pork or ground dark-meat turkey. Cook pork or turkey to 165°F (74°C); add 1 tbsp oil to turkey to keep it moist.
unseasoned rice vinegar → unseasoned white wine vinegar. Slightly sharper; add an extra 1/2 tsp sugar.
sesame seed hamburger buns → brioche buns. Softer and sweeter; toast well so they hold up.