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Note: if you want to use the Asian pickles as a topping for your burgers, prepare them at least 30 minutes prior to making the burgers.
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For the burgers:
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1.
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In a small skillet sweat the onions in 1 teaspoon of oil over medium heat.
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2.
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Once the onions are translucent add the garlic and fresh ginger, cook for about 2 minutes.
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Remove from heat.
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3.
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Add all of the burger ingredients (including the cooked onions, garlic and ginger) into a large bowl, and using your hands, gently but thoroughly mix the ingredients.
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4.
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Form the meat into 4 patties.
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5.
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Put the patties into the refrigerator to rest for about 30 minutes.
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6.
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Heat 1 tablespoon of oil in a large, heavy bottomed skillet over the heat, between medium and medium high heat.
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When the pan is hot, add the burgers and cook for about 7 minutes on each side.
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The burgers must be cooked all the way through.
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These burgers can also be grilled.
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If you grill them, grill over the same heat level and for roughly the same time.
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7.
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Serve on a bun with the toppings suggested below.
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For the quick Asian pickles:
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1.
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In a medium bowl, stir together the rice vinegar, water and honey.
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2.
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Add the cucumber and onion slices to the bowl with the vinegar.
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3.
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Refrigerate for 30 minutes for up to 3 days.
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For the hoisin mayonnaise:
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Whisk the mayonnaise and hoisin sauce together in a small bowl.
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Suggested burger toppings: lettuce, diced red bell pepper, chipotle Gouda or pepper jack cheese slices, Quick Asian Pickles (see recipe above), Hoisin Mayo (see recipe above).
