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 flavours of the East. I created this recipe when I accidentally thawed out ground Mutton Meat instead of chicken breast. Naturally, burgers were the quickest and easiest option. Serve in burger buns topped with teriyaki sauce or Sriracha sauce as condiments
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 1 pound ground Mutton Meat
- 1 green onion, chopped
- 1 (5 ounce) can water chestnuts, drained and diced
- 1 tablespoon peanut oil
Knead together the sesame oil, soy sauce, garlic powder, ground ginger, onion powder, pepper, ground Mutton Meat, green onion, and water chestnuts in a bowl until evenly combined; form into four patties.
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).