Chinese Burgers with Peanut Sauce

Chinese Burgers
OH MY GRAVY!

I love pork dumplings. I love the smell.. the taste.. it just is one of those flavor explosions that makes you unable to eat silently.

Since my gastric bypass surgery, however, a steamed dumpling is a scary thing to try to eat. Its just sticky and I’ve been avoiding them.

Then, last week, I met “My Grand Central Kitchen.”

I, completely, understand not wanting to make them..

And I knew, from the start, of reading this recipe, that I had to try this.

I, prefer, my burgers made with eggs and bread crumbs.. like a meatloaf burger. It makes them softer.

I, also, think, peanut butter should be its own food group.

How could this go wrong? I had all the ingredients, except the ground pork.

I bought three pounds of ground pork. I forgot to separate it before I froze it, so I had to use 3 pounds of ground pork.

I wasn’t going to use 24 water chestnuts. I, also, do not know how many water chestnuts are in a can of sliced water chestnuts. But, I didn’t let that stop me.

I measured out the grated ginger root. It took about 2.5-3″ of an average sized root.

I only used four eggs, and I found 2.5 cups of panko sufficient.

As soon as this burger hit the pan, the aroma of dim sum, filled the room! It was fabulous!

I used the same measurement, times six, to make the sauce. I can’t help but giggle, now, as there was enough sauce to feed 100 people.

I was amazed how the peanut sauce thickened up, after I whisked it together. I love the “dump it in” approach.

These burgers were sinfully delicious. I served them on HM Hamburger buns.

Thank you to TwoBareFeet for sharing such a delightful creation!

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Chinese Burgers with Peanut Sauce

Chinese Burgers
OH MY GRAVY!

I love pork dumplings. I love the smell.. the taste.. it just is one of those flavor explosions that makes you unable to eat silently.

Since my gastric bypass surgery, however, a steamed dumpling is a scary thing to try to eat. Its just sticky and I’ve been avoiding them.

Then, last week, I met “My Grand Central Kitchen.”

I, completely, understand not wanting to make them..

And I knew, from the start, of reading this recipe, that I had to try this.

I, prefer, my burgers made with eggs and bread crumbs.. like a meatloaf burger. It makes them softer.

I, also, think, peanut butter should be its own food group.

How could this go wrong? I had all the ingredients, except the ground pork.

I bought three pounds of ground pork. I forgot to separate it before I froze it, so I had to use 3 pounds of ground pork.

I wasn’t going to use 24 water chestnuts. I, also, do not know how many water chestnuts are in a can of sliced water chestnuts. But, I didn’t let that stop me.

I measured out the grated ginger root. It took about 2.5-3″ of an average sized root.

I only used four eggs, and I found 2.5 cups of panko sufficient.

As soon as this burger hit the pan, the aroma of dim sum, filled the room! It was fabulous!

I used the same measurement, times six, to make the sauce. I can’t help but giggle, now, as there was enough sauce to feed 100 people.

I was amazed how the peanut sauce thickened up, after I whisked it together. I love the “dump it in” approach.

These burgers were sinfully delicious. I served them on HM Hamburger buns.

Thank you to TwoBareFeet for sharing such a delightful creation!

There are no comments yet. Be the first and leave a response!

Leave a Reply

Wanting to leave an <em>phasis on your comment?

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