Asian-Style Beef Burger

Many think the burger is exclusive to our American melting pot, but the list of international burgers is as long

as the number of regions in the world and its purported history as varied as its toppings. Although no one can say for certain who really invented the juicy sandwich, food historians’ claims range vastly, from Genghis Khan tenderizing raw meat under his saddle, then placing it between two pieces of bread for a one–handed victory snack; to the Hamburg Steak made with low–grade beef and spices by poor German immigrants; to 15–year–old innovator Charlie Nagreen, who smashed a meatball, added a bun and sold it as an easy way to eat and stroll through the county fair; to the Menches Brothers, who ran out of pork sausage patties and substituted them with beef, then named them Hamburger Sandwiches because of their location at the Hamburg Fair in New York.

Regardless of their origins, hamburgers are now everywhere. In my search for how other countries make a burger, I found a common, clear theme: they use what is within their resources. Asian–style beef, chorizo burger with Cotija cheese and Mediterranean burger on a portobello bun are just a few of my favorite abstract versions of our all–American hamburger.

ASIAN BURGER

16 oz. brown rice, cooked Cucumber, thinly sliced

1 tbsp. Deanna’s Gluten Free Flour Mayonnaise

Radish sprouts

Hoisin sauce

Sunflower seed sprouts

Beef patty, fully cooked

Instructions: Mix DGF flour with cooked rice and press into four rice patties. Top lower patty with mayonnaise and hoisin sauce, followed by radish sprouts, cucumber slices, then beef patty, sunflower seed sprouts, cucumber, hoisin sauce, rice patty and finally garnish with sunflower seed sprouts on top.