Burgers & Spicy Peanut Sauce with Bok Choy & Crispy Onion Salad

Burgers & Spicy Peanut Sauce

with Bok Choy & Crispy Onion Salad

Group Created with Sketch. 25 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 720 Cals/serving
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We’re building layers of umami-rich flavor in these burgers by mixing bold yellow curry paste into the patties before cooking, then layering them alongside a rich combination of soy glaze, sambal oelek, and peanut butter spread. A mix of butter lettuce, crisp bok choy, crunchy peanuts, and fried onions bring dynamic flavor and texture to our simple side salad.

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ingredients
Burgers & Spicy Peanut Sauce with Bok Choy & Crispy Onion Salad
Title
  • 1⅛ lbs Ground Beef
  • 4 Potato Buns
  • 1 head Butter Lettuce
  • 10 oz Baby Bok Choy
  • 2 Persian Cucumbers
  • 2 Tbsps Smooth Peanut Butter Spread
  • 2 Tbsps Mirin
  • 3 Tbsps Roasted Peanuts
  • 1 Tbsp Sambal Oelek
  • 1 Tbsp Yellow Curry Paste
  • 3 Tbsps Soy Glaze
  • ⅓ cup Crispy Onions
  • 1 Tbsp Sesame Oil
  • 2 Tbsps Rice Vinegar
Prepare the ingredients & make the peanut sauce:
1 Prepare the ingredients & make the peanut sauce:

Wash and dry the fresh produce. Thinly slice the cucumbers on an angle; place in a bowl. Add the mirin; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Halve the buns. Roughly chop the peanuts. Cut off and discard the root ends of the bok choy; thinly slice. Cut off and discard the root end of the lettuce; roughly chop the leaves. In a large bowl, combine the chopped peanuts, sliced bok choy, and chopped lettuce. In a separate bowl, whisk together the soy glaze, peanut butter spread, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. 

Form the patties:
2 Form the patties:

In a large bowl, combine the beef and curry paste. Season with salt and pepper; gently mix to combine. Form the mixture into four ½-inch-thick patties. Transfer to a plate.

Cook the patties:
3 Cook the patties:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a separate plate. Carefully drain off and discard any excess oil.

* An instant-read thermometer should register 160°F.

Make the salad:
4 Make the salad:

Meanwhile, to the bowl of prepared peanuts, bok choy, and lettuce, add the crispy onions, sesame oil, half the vinegar (you will have extra), and a drizzle of olive oil; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. 

Toast the buns & serve your dish:
5 Toast the buns & serve your dish:

Working in batches if necessary, add the halved buns, cut side down, to the pan of reserved fond. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, peanut sauce, cooked patties, and as much of the marinated cucumbers as you’d like (discarding any liquid). Serve the burgers with the salad on the side. Enjoy!

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Prepare the ingredients & make the peanut sauce:
1 Prepare the ingredients & make the peanut sauce:

Wash and dry the fresh produce. Thinly slice the cucumbers on an angle; place in a bowl. Add the mirin; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Halve the buns. Roughly chop the peanuts. Cut off and discard the root ends of the bok choy; thinly slice. Cut off and discard the root end of the lettuce; roughly chop the leaves. In a large bowl, combine the chopped peanuts, sliced bok choy, and chopped lettuce. In a separate bowl, whisk together the soy glaze, peanut butter spread, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. 

2 Form the patties:

In a large bowl, combine the beef and curry paste. Season with salt and pepper; gently mix to combine. Form the mixture into four ½-inch-thick patties. Transfer to a plate.

Form the patties:
Cook the patties:
3 Cook the patties:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a separate plate. Carefully drain off and discard any excess oil.

* An instant-read thermometer should register 160°F.

4 Make the salad:

Meanwhile, to the bowl of prepared peanuts, bok choy, and lettuce, add the crispy onions, sesame oil, half the vinegar (you will have extra), and a drizzle of olive oil; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. 

Make the salad:
Toast the buns & serve your dish:
5 Toast the buns & serve your dish:

Working in batches if necessary, add the halved buns, cut side down, to the pan of reserved fond. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, peanut sauce, cooked patties, and as much of the marinated cucumbers as you’d like (discarding any liquid). Serve the burgers with the salad on the side. Enjoy!