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Mini Bao Burgers with Spicy Steak Sauce
YIELD: 25 SERVINGS (3 MINI BURGERS EACH)
March 1, 2012
1 Min Read
For the spicy steak sauce:
1 ⅔ cups prepared thick steak sauce
¾ cup hoisin sauce
2 ½ Tbsps. hot sauce
For the crispy fried green onions:
2 ½ qts. prepared tempura batter mix
2 ½ tsps. ground white pepper
2 lbs. green onions, each trimmed to 6" lengths, cut lengthwise in half
For the burgers:
⅔ cup Chinese five-spice powder
6 ½ Tbsps. sugar
5 tsps. salt
7 lbs. (75) mini beef patties (80/20) 1 ½ oz. each
75 Chinese steamed mini sandwich buns, split
1 ¼ cups fresh Thai basil leaves
150 slices canned pear slices in syrup, drained
10 plum tomatoes, cut into 8 slices
8 oz. alfalfa sprouts
For the spicy steak sauce: Mix steak sauce, hoisin and hot sauce until well blended; set aside.
For the fried onions: Mix tempura batter and pepper. Dip onions into batter, turning to evenly coat. Deep fry in 350°F oil for 30 to 4 seconds or until crisp; drain.
For the burgers: For each serving: Combine five-spice powder, sugar and salt. Rub about ½ tsp. spice mixture over each of the 3 beef patties; cook on medium-high heat for 5 minutes on each side or to medium (160°F) or desired doneness.
Top bottom half of each bun with 3 or 4 basil leaves, about 1 oz. pears, 1 burger, 1 tomato slice, 1 Tbsp. sprouts and 1 ½ tsps. of spicy steak sauce. Cover with tops of buns. Serve with 6 crispy fried green onions.
Photo and Recipe: kraftfoodservice.com
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