Aromatic Asian Burgers (Abalos Style) Recipe -
Aromatic Asian Burgers (Abalos Style) Recipe
  • READY IN 15 mins

Aromatic Asian Burgers (Abalos Style)

Recipe by  

"The nutty smell of the sesame oil permeates the kitchen as these burgers are frying. While not authentically Asian, the taste distinctly hints at the flavors of the East. I created this recipe when I accidentally thawed out ground beef instead of chicken breast. Naturally, burgers were the quickest and easiest option. Serve in burger buns topped with teriyaki sauce Sriracha® sauce as condiments."

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Ingredients Edit and Save

Original recipe makes 4 burgers Change Servings
  • PREP

    5 mins
  • COOK

    10 mins

    15 mins


  1. Knead together the sesame oil, soy sauce, garlic powder, ground ginger, onion powder, pepper, ground beef, green onion, and water chestnuts in a bowl until evenly combined; form into four patties.
  2. Heat the peanut oil in a skillet over medium-high heat. Cook in the skillet until the burgers are cooked to your desired degree of doneness, about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
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Reviews More Reviews

Most Helpful Positive Review
Aug 07, 2009

This has become a staple for us. I make it mini sized, and have it as side dish. *** DO NOT SKIP on sesame oil or soy sauce or garlic, these are the main flavor ingredient. Used ground turkey instead. Added a little jalapeno, and breadcrumbs. Used parseley and onions instead green onions and water chesnut. Used real ginger and garlic. Made toping of sauted onion and mushroom on the same pan in the left over running juices.

Most Helpful Critical Review
Apr 27, 2009

Not real crazy about the flavor. Use less sesame oil and they'd probably be better, but I probably won't try them again.


13 Ratings

Apr 08, 2009

I served these up on a Friday night recently. With the snow still on the ground, I fried them up on the stove. They were excellent! Everybody enjoyed them. I did not stray too far from the recipe, but I certainly did not measure out any ingredients either. They did not lack flavor as suggested by another reviewer. I always roll my burgers and then place them in the fridge for at least 30 minutes before flattening and cooking. This helps them to stay together through cooking and enhances any flavors added...I was asked to make these again once barbecue season is back.

Dec 07, 2008

Course chop the water chestnuts. Otherwise this is the best burger I have ever had. Thanks for the recipe

Nov 03, 2010

Wow!!! This was great, though I tweaked it a bit... 1/2lb each ground chuck, ground sirloin, and ground pork A pretty nice Japanese sesame oil. Added 1/2 table spoon hot Thai chili oil Diced red onion and garlic rather than the powdered stuff. Added an egg and some Italian bread crumbs as the mixture was a little wet. I also let the meat sit for half an hour while my side cooked (Honey Roasted Red Potatoes found on this site) Finally, I seared each patty on high and finished off in the oven. I will definitely make this again. Lots of flavor, great aroma. Paired great with Andrew Will Semillon...

Nov 18, 2008

I too used ground turkey to make these burgers and other than cutting back on the ginger, we all thought these were so good. Ground turkey needs a little help in the flavor department anyway and this really did it! Thank you!!

Mar 16, 2009

Yuck. Bland.

Mar 10, 2009

We didn't have peanut oil or sesame oil to make these so maybe it affected the table. One of the seasonings was a bit overpowering to the palate and I actually think it was the onion powder. Overall it just seemed like a bunch of competing flavors.


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  • Calories
  • 324 kcal
  • 16%
  • Carbohydrates
  • 5.7 g
  • 2%
  • Cholesterol
  • 70 mg
  • 23%
  • Fat
  • 24.5 g
  • 38%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 19.5 g
  • 39%
  • Sodium
  • 295 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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