Asian Hamburger Pockets

Page 243

| Course Type: Main Courses

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My family loves burgers and I thought this was an interesting take on one – cooked encased in the bun.

The ground meat is first seasoned with some Asian flavours and each burger is then individually wrapped in this dough before cooking. Ming suggests you use ½ lb meat/burger (!!!)….. I used <1/4 lb.

I cooked them in a skillet according to the recipe instructions but found that the burger wasn’t quite cooked through after the dough was browned so baked them in a moderate oven for an additional 10 minutes.

The burgers were juicy and the bread golden and crusty on the outside and tender on the inside, but we didn’t care for the wetness of the bread where it met the burger. Apart from that textural issue, they were quite good served with a tangy Asian-inspired slaw.

I'd like to give this 3 1/2 stars.

(edited 4th December 2012) (0) comment (0) useful  

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