BY: Carol Green

July 15, 2020

Asian Style Beef Burgers with Crunchy Slaw & Chili Aioli


‘Sweet, Sour, Salty, Bitter, Hot’, and the sixth sense ‘Umani’.

Many years ago, during my days as a yacht chef, I had the pleasure of spending a week taking an incredible class on Asian cuisine at the former Cooking School of the Rockies in Boulder, Colorado.

Taught by a teacher who loved in Asia for many years, she instilled in us the key to Asian, cuisine, balancing sweet, sour, salty, bitter and hot flavors in a dish. This principal really works for all types of cuisine; when you’re not sure what a dish needs, taste, and consider these five senses, chances are you’ll know just how to tweak the dish to get it right!

And what exactly is the sixth sense ‘Umami’? This is the magic of all the flavors singing together, as described by Wikipedia:

Umami (/uːˈmɑːmi/, from Japanese: うま味 [ɯmami]) or savory taste is one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness). It has been described as savory and is characteristic of broths and cooked meats

Asian flavors are incredibly versatile, and in today’s recipe they add a wonderful refreshing zippy update to a basic burger recipe with a burst of Asian basil, cilantro and mint, a good hit of chili and fragrant lemongrass.

You may have noticed meat has become somewhat pricier lately, in this burger recipe I mix in grated zucchini, a great vessel to stretch the meat, add nutritional value and moisture and makes the final product is amazingly luscious!

A simple slaw dressed with orange and ginger add a super crunch to the burger, topped off with a fresh chili aioli. In this video I make the mayonnaise fresh, feel free to use a good store-bought brand such as Sir Kensington’s or Honest Foods as the base if you don’t want to make it from scratch.

I do hope you make this deliciously yummy recipe to up level your summer grilling.


Chef Carol


Asian Style Beef Burgers with Crunchy Slaw & Chili Aiolii

Sweet, sour, bitter hot flavors come together for a truly unique taste in this Asian inspired healthy burger recipe served with refreshing slaw and zippy fresh chili aoili.

  • Author: Carol Green


2          Lb. ground Grass-Fed Beef

2          medium Zucchini, grated

2          stalks Spring Onion, finely chopped

1          cup mixed herbs, Cilantro, Asian Basil, Chives, rough chopped

1/4-inch Lemongrass stalk, finely grated

2          Tablespoons Coconut Aminos

1          Tablespoon Sambal Oelek

2          Teaspoons Fish Sauce

1          Teaspoon salt


  • Place all ingredients in a bowl and mix together well.
  • Form into 6 patties.
  • Heat and outdoor grill, or grill pan to medium heat, grill until cooked to desired doneness, approximately 10 minutes for medium.
  • Serve on fresh buns with the crunchy slaw and chili aioli.
  • For a low carb version, omit bun, substitute lettuce wrap.

Crunchy Orange Ginger Slaw

A light, refreshing slaw to perfectly compliment the Asian burger

  • Author: Carol Green


3          cups shredded Red Cabbage

1          cup shredded Carrot

1/3       cup shredded Radish

2          Spring Onions, finely chopped


1          large Orange, juiced and zested

2          Tablespoons freshly grated Ginger

2          Tablespoons Apple Cider Vinegar

2          Tablespoons Coconut Aminos

1/4       cup Olive Oil

1          Tablespoon Honey

2          drops Monk Fruit sweetener

1/4       teaspoon Salt


  • Place all the dressing ingredients except the olive oil in a bowl and whisk together.
  • Pour the oil in a steady stream while whisking to incorporate
  • Toss together the salad ingredients with just enough dressing to coat.

Fresh Chili Aioli

The taste of fresh mayonnaise is far superior to store bought; this easy Mason jar method is a game changer, quick, easy, and delicious mayonnaise in a snap!

  • Author: Carol Green


1          Organic egg, room temperature

1          tsp. dried Mustard

1          Tablespoon lemon juice

1          Tablespoon Rice Vinegar

1          Tablespoon Sambal Oelek

1           Teaspoon Honey

2          drops Monk Fruit Sweetener

1          cup Olive Oil

Salt, to taste

  • Equipment needed, pint size Mason jar, stick blender


  • Place all the ingredients in the Mason jar
  • Place the stick blender in the Mason jar, resting on the bottom, and begin blending, keeping it on the bottom until the mayonnaise begins to creep up the sides.
  • Lift the blender slightly to blend through.
  • Taste for seasoning. Store in fridge till needed.



* Note: This recipe contains raw egg yolk, dip the egg in boiling water before opening as salmonella contamination is usually on the shell. Know your source of eggs and proceed at your own discretion.

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