Beijing Burgers

By Kevin • 30 or Less, All, Meat • 19 May 2013

Beijing Burgers

Here’s that pound of flesh I promised you last week. The burger’s plated here with Wok Bok. The Asian flavours are a change from the typical burger and the crunch of the water chestnuts adds a fun textural component. Of course, you could try this using a different meats, just please promise not to use any sort of soy product like Tofurkey.

Time: 20 minutes

Serves: 4


1 pound ground bison
7 ounce can water chestnuts – drained and chopped
6 green onions – sliced
¼ cup soy sauce
1 tablespoon dry sherry
2 teaspoons sesame oil
2 cloves garlic very finely chopped or crushed
1 teaspoon fresh grated ginger
Sweetener equivalent to one teaspoon sugar
¼ teaspoon fresh ground black pepper


Preheat a large pan on medium high.

Mix all ingredients just until evenly distributed and form into four patties.

Cook for four minutes per side or until they reach your desired temperature.

Remove from heat, let rest for two minutes and serve.

Get the PDF and nutrition info

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