Sticky Plum-Glazed Beef Burgers with Sesame Ginger Cucumber Salad

These Asian-inspired beef burgers are anything but ordinary. Juicy patties are lacquered in a sweet and sticky plum-hoisin glaze that puts ketchup to shame. Stacked with a swoon-worthy plum mayo and tangy slaw, they’re served alongside a bright sesame-ginger cucumber salad for a meal that’s packed with flavor and crunch.

Perfect for a weeknight dinner, these burgers come together in under 30 minutes. The secret is a simple garlic-ginger scallion paste that infuses the beef with aromatic depth. Don’t worry if your patties aren’t perfectly round-those irregular edges turn deliciously crispy!

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sesame DressingView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 ounce Garlic-Ginger Scallion PasteView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

4 tablespoon Plum SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Trim and discard root end from lettuce; chop leaves into bite-size pieces. Trim and thinly slice cucumber into rounds. In a small bowl, combine mayonnaise and half the plum sauce. In a separate small bowl, combine hoisin sauce and remaining plum sauce.
2. In a medium bowl, gently combine beef, half the garlic-ginger scallion paste (all for 4 servings), salt and pepper. Form into two equal-size balls (four balls for 4). Heat a drizzle of oil in a large pan over medium-high heat. Once hot, add beef; firmly flatten each ball with a lightly oiled spatula to create patties slightly wider than a burger bun. Cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer patties to a plate and brush with plum-hoisin sauce.
3. While patties cook, halve buns; toast until golden. In a second medium bowl, whisk together vinegar, 2 tsp olive oil, ½ tsp sugar, salt and pepper (4 tsp olive oil and 1 tsp sugar for 4 servings). Add coleslaw mix and toss until coated.
4. In a large bowl, combine lettuce, cucumber, crispy fried onions and dressing. Spread top buns with plum mayo. Fill buns with patties and as much slaw as will fit. TIP: Toss any extra slaw into the salad. Divide burgers and salad between plates and serve.

Recipe Tips

FAQ

Can I use a different protein instead of beef?

Yes, ground chicken, turkey or pork would work well. Adjust cooking time as needed.

Can I make the plum-hoisin sauce ahead of time?

Absolutely. Combine the hoisin and plum sauce in a small bowl and refrigerate until ready to use.

Is there a substitute for garlic-ginger scallion paste?

You can mix minced garlic, grated ginger and chopped scallions in equal parts as a substitute.