Chinese Doubanjiang Beef Burgers with Crispy Wonton Slaw

Name: Chinese Doubanjiang Beef Burgers with Crispy Wonton Slaw
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1¼ lb (565 g) ground beef (80/20 blend); 3 tbsp (50 g) doubanjiang (spicy bean paste); 1 tbsp (9 g) fresh ginger, finely minced; 3 whole (30 g) scallions, thinly sliced, white and light green parts; 1 tbsp (15 ml) soy sauce; ½ tsp (2½ ml) toasted sesame oil; ½ tsp (3 g) kosher salt; ¼ tsp (½ g) freshly ground black pepper; 12 whole (60 g) wonton wrappers, cut into thin strips about ¼ inch wide; 3 cups (270 g) napa cabbage, thinly sliced; 2 tbsp (30 ml) rice vinegar; 1 tsp (4 g) sugar; ¼ tsp (1½ g) kosher salt; 2 whole (20 g) scallions, thinly sliced, dark green parts; 3 cups (720 ml) vegetable oil, for frying wonton strips; 4 whole brioche or sesame burger buns, split, lightly toasted; 3 tbsp (45 g) mayonnaise (optional); 2 tbsp (20 g) pickled red chilies or fresh cilantro, sliced or whole (optional)

From the MyKitchenBank Kitchen

Juicy grilled beef patties flavored with spicy doubanjiang bean paste, ginger, and scallions, topped with a bright, crunchy slaw of cabbage and crispy fried wonton strips. A fusion burger that layers Asian umami and texture against soft toasted buns.

Prep: 20 min
Cook: 15 min
Wait: 5 min
Total: 40 min
Makes: 4 burgers

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Ingredients

4 servings

For the burgers
1¼ lb (565 g) ground beef (80/20 blend)
3 tbsp (50 g) doubanjiang (spicy bean paste)
1 tbsp (9 g) fresh ginger, finely minced
3 whole (30 g) scallions, thinly sliced, white and light green parts
1 tbsp (15 ml) soy sauce
½ tsp (2.5 ml) toasted sesame oil
½ tsp (3 g) kosher salt
¼ tsp (0.5 g) freshly ground black pepper
For the crispy slaw
12 whole (60 g) wonton wrappers, cut into thin strips about ¼ inch wide
3 cups (270 g) napa cabbage, thinly sliced
2 tbsp (30 ml) rice vinegar
1 tsp (4 g) sugar
¼ tsp (1.5 g) kosher salt
2 whole (20 g) scallions, thinly sliced, dark green parts
For cooking
3 cups (720 ml) vegetable oil, for frying wonton strips
For serving
4 whole brioche or sesame burger buns, split, lightly toasted
3 tbsp (45 g) mayonnaise (optional)
2 tbsp (20 g) pickled red chilies or fresh cilantro, sliced or whole (optional)

Equipment (8)

Large mixing bowl
9×13-inch (23×33 cm) baking sheet
Shallow dish or plate
Tongs
Meat thermometer (optional but recommended)
Medium saucepan or skillet with 1 inch of oil for frying
Paper towels
4 burger buns or slider buns

Steps

Before you start

Preheat your grill to medium-high heat (about 400°F / 200°C)
Have all ingredients prepped and within reach—these burgers cook quickly
If you don't have wonton wrappers, store-bought crispy chow mein noodles work in a pinch

1
Fry wonton stripsOven 350°F / 175°C
- Heat 3 cups (720 ml) vegetable oil in a medium saucepan to 350°F (175°C).
- Cut 12 wonton wrappers into thin strips about ¼ inch (6 mm) wide.
- Working in batches to avoid crowding, fry the strips for 1–2 minutes, stirring occasionally, until light golden and crispy.
- Remove with a slotted spoon and drain on paper towels.
- They will crisp further as they cool.
- Season lightly with salt while still warm.
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Ready when: strips are light golden and crispy, not dark brown
Tip: Oil temperature is critical—use a thermometer. Too hot and they'll brown before crisping; too cool and they'll absorb oil.
2
Build burger mixture
- In a large mixing bowl, combine 1.25 lb (565 g) ground beef, 3 tbsp (50 g) doubanjiang paste, 1 tbsp (9 g) minced ginger, 3 sliced scallions (white and light green parts), 1 tbsp (15 ml) soy sauce, and 0.5 tsp (2.5 ml) sesame oil.
- Add 0.5 tsp (3 g) kosher salt and 0.25 tsp (0.5 g) black pepper.
- Using your hands, mix gently until just combined—do not overwork, or the burgers will be dense and tough.
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Ready when: mixture is evenly combined with no large streaks of paste
Tip: Overworking the beef develops gluten and makes the patties compact and chewy. Mix just until the doubanjiang and seasonings are distributed.
3
Shape patties
- Divide the mixture into 4 equal portions (about 4.2 oz / 120 g each).
- Gently shape each into a patty about ¾ inch (2 cm) thick and 3.5 inches (9 cm) in diameter.
- Make a shallow dimple in the center of each patty with your thumb—this prevents them from puffing up and helps them cook evenly.
- Place on a plate.
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Ready when: all four patties are uniform in size and thickness
Tip: The dimple is essential—it prevents the burger from doming and ensures an even, juicy cook.
4
Prepare slaw
- In a medium bowl, whisk together 2 tbsp (30 ml) rice vinegar, 1 tsp (4 g) sugar, and 0.25 tsp (1.5 g) kosher salt.
- Add 3 cups (270 g) thinly sliced napa cabbage and toss to coat evenly.
- Let sit for 2–3 minutes to allow the cabbage to begin softening slightly.
- Stir in the sliced dark green parts of 2 scallions.
- Taste and adjust vinegar or salt if needed.
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Ready when: cabbage is lightly wilted at the edges but still crisp
Tip: Don't let the slaw sit too long before serving, or it will become soggy. Mix it just before assembling the burgers.
5
Grill pattiesOven 400°F / 205°C
- Heat your grill to medium-high (about 400°F / 200°C).
- Lightly oil the grill grates.
- Place the patties on the grill and cook undisturbed for 3–4 minutes on the first side, until a golden crust forms.
- Flip once and cook for another 2–3 minutes for medium doneness (160°F / 71°C internal temperature).
- Avoid pressing the patties, which squeezes out juices.
- Transfer to a plate and let rest for 2 minutes.
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Ready when: internal temperature reaches 160°F (71°C), or patties are firm with a slight give at the center
Tip: Resist the urge to press the patties—this releases flavorful juices. One flip is all you need for a juicy burger.
6
Toast buns
- While the burgers rest, place the split burger buns cut-side down on the grill grates for 1–2 minutes, until lightly toasted and warm.
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Ready when: buns are warm and lightly browned, not charred
Tip: Toasted buns hold up better to juicy toppings and add a subtle flavor boost.
7
Assemble burgers
- Spread 0.75 tbsp (11 g) mayonnaise on the bottom half of each toasted bun (optional).
- Place a warm patty on top.
- Pile a generous handful of the crispy wonton cabbage slaw on each burger.
- Add a few pickled red chilies or cilantro leaves if using.
- Cover with the top bun.
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Ready when: all burgers are assembled and toppings are distributed evenly
Tip: Layer the slaw after placing the patty so the heat slightly softens the cabbage while it stays crispy from the wonton strips. The contrast is key.

Good to know

Tips

Doubanjiang is a fermented soybean paste with chili—it's umami-rich and moderately spicy. If you can't find it, substitute with gochujang, which is more readily available in most grocery stores.
The key to a juicy burger is one flip only and no pressing. The interior will feel soft even at 160°F, which is the safe temperature for ground beef.
For extra richness, brush the warm burger patties with a little extra sesame oil before topping.
If you don't have a grill, cook the patties in a cast-iron skillet over medium-high heat for the same timing; the crust will be just as good.

Make ahead

Wonton strips can be fried and stored in an airtight container at room temperature for up to 1 day. The slaw can be prepared (without mixing with wonton strips) up to 2 hours ahead; add the crispy wonton strips and fresh scallion greens just before serving to maintain crunch.

Storage & reheating

These burgers are best served immediately. Leftovers can be refrigerated separately: store cooked patties in an airtight container for up to 3 days (reheat gently on a grill or skillet over medium heat); store slaw in an airtight container for up to 2 days (it will soften); store fried wonton strips in an airtight container for up to 1 day. Do not freeze cooked patties or wonton strips as they will lose texture.

Substitutions

doubanjiang (spicy bean paste) → gochujang (Korean red chili paste) or miso paste mixed with sriracha. Use the same amount. Gochujang will give a slightly smokier heat; miso-sriracha will be less fermented and more straightforward in flavor.
wonton wrappers → crispy chow mein noodles or fried tortilla strips. Use the same amount by weight. Both provide the same crispy texture and Asian sensibility, though the flavor will differ slightly.
napa cabbage → green cabbage, daikon radish, or a mix of both. Slice thinly. Green cabbage is sturdier and slightly more bitter; daikon adds a light pepperiness. Either works well with the vinegar dressing.
rice vinegar → apple cider vinegar or white vinegar. Use the same amount. Apple cider vinegar adds slight fruity notes; white vinegar is sharper. Both balance the umami of the doubanjiang.