These mini beef burgers aren’t just any burgers. They are world-class fancy schmancy patties of beef luxuriously flavoured with garlic and ginger, and they’re matchless. One bite turned into several. And I can shamelessly tell you that one pound of meat and their trimmings nested craftily in my belly.
While the flavours are totally up to you, I chose to Malaysianize my burgers and made a side of spicy aioli and sambal belachan mixed in mayonnaise. The ground beef was divided into five 3-ounce patties and cooked in an iron skillet, basted with butter—the results: juicy, tender and comforting.
When making your mini beef burgers at home, selecting meat with a sufficient amount of fat is best. I chose chuck, short ribs, and sirloin beef which yielded a ratio of 30% fat to 70% meat. This amount of fat is necessary for a delicious and moist burger. I realize that grinding your meat is not an option for most home cooks; therefore, ask your local butcher to do it for you. It’s worth the time and effort. Lastly, chill your ground meat in the refrigerator before you shape it.
The mini beef burgers must maintain the same chill before touching the searing hot pan. This step will help keep the burgers in shape, and ensure a gorgeous char on the outside and a juicy interior. Serve them with a side of refreshing Asian slaw, and you’ll have opened the gates of heaven.
Tasty Mini Beef Burgers and Asian Slaw
- 1 pound ground chuck short ribs and sirloin
- 2 cloves garlic grated
- 1 piece ginger grated
- 1 dash salt
Spicy Aioli Ingredients
- 4 tablespoons mayonnaise
- 1 tablespoon sambal belachan
- 5 small dinner rolls buttered and toasted
- 1 bunch Boston lettuce
- 1 large onion sliced
Asian Cole Slaw Ingredients
- 1 cup Napa cabbage shredded
- 2 small carrots shaved
- ½ medium red onion sliced
- 1 medium cucumber green parts only, Julienne
- 1 tablespoon sesame oil
- ½ large lemon juiced
- ¼ cup mirin
- 1 dash salt
- 1 dash pepper
- Mix all four ingredients and chill. For a taste test, pinch a bit of meat. Bring a skillet to heat and sear the meat. If you are satisfied, proceed. Otherwise, season with your choice of ingredient to your desired taste and retest. Do not over-mix the meat, or it will turn firm when cooking. Divide the meat into 5 portions and shape them into disks. Chill.
Spicy Aioli Instructions
- Bring a cast iron skillet to heat. Allow the skillet to be searing hot or until you see smoke rising.
- Place the patties in the skillet and 1 tablespoon of butter.
- Cook each side for 3 minutes for a medium rare burger.
- Brush enough aioli onto the toasted breads. Place the lettuce and onions on one side of the bun and the burger on the other.
- Whisk all ingredients together in a bowl and set aside. When you are ready for service, toss the salad with enough dressing.
- Do not drown the salad with sauce, or you will lose the crunch. I prefer to dip a handful of veggies into the dressing and shake off the excess.