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A Lucy Waverman food dish photographed in Toronto, Ontario on July 3, 2014. Three types of burgers, Malaysian, at left with lettuce; Peruvian, centre, with egg and roasted pepper; and Korean, topped with kimchi, top. (Peter Power for The Globe and Mail)
A Lucy Waverman food dish photographed in Toronto, Ontario on July 3, 2014. Three types of burgers, Malaysian, at left with lettuce; Peruvian, centre, with egg and roasted pepper; and Korean, topped with kimchi, top. (Peter Power for The Globe and Mail)

Malaysian-style burger Add to ...

Who doesn’t like to bite into a juicy burger just off the grill? But we all need a change once in a while. Here, I spice up regular burgers with different flavour profiles.

I love the tangle of flavours in Malaysian cooking. Influenced by both Asian and Indian cultures, it is true fusion food.

  • Ready time: 40 minutes
  • Servings: 4

Malaysian-style burger patty

1 1/2 lb (750 g) hamburger meat

1 tbsp medium Indian curry paste

1 tbsp hoisin

2 tsp grated ginger

Salt

Chili ginger salsa

2 bird’s eye chilies, seeded and chopped

2-inch piece ginger, peeled and chopped

2 tsp chopped garlic, about 3 medium cloves

2 tsp turmeric

3 tbsp rice vinegar

3 tbsp coconut milk

2 tbsp chopped mint

2 tbsp sugar

1/2 cup chopped grilled onion

1/2 cup chopped grilled eggplant

Burger

Vegetable oil

4 iceberg or butter lettuce leaves

Method

Mix meat with curry paste, hoisin and grated ginger. Season well with salt. Do not overwork. Form into 4 balls.

Combine chilies, ginger, garlic, turmeric, vinegar, coconut milk, mint and sugar in mini chop or by hand. Stir in grilled onion and eggplant. Reserve.

Preheat grill to high. Brush each ball with oil and place on grill. Immediately flatten them to 3/4-inch thick patties. Grill 4 minutes on each side for medium or 3 minutes on each side for medium rare.

Serve burgers in a lettuce leaf and top with chili ginger salsa.

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