This double-stacked, mouth-watering smash burger is a mashup of both Asian and Caribbean flavours, with two patties smothered in rich oyster mayo sauce, topped with hickory stix for an added crunch. the unique flavour and texture combination is what makes it one of the best burgers in Toronto.
Directions for: Chinese Pineapple Bun Burger
Ingredients
Oyster Mayo3 egg yolks
50 mL Dijon mustard
200 mL oyster sauce
1 lemon, juiced
600 mL canola oil
Burger & Assembly8 oz ground beef
Iceberg lettuce, thin sliced
2 tomato slices
2 Chinese pineapple buns (purchase at your local Chinese baker)
Oyster Mayo, reserved
BBQ, smoky potato sticks or hickory sticks
Salt and pepper
Directions
Oyster Mayo1. to create the mayo, add the first 4 ingredients to a food processor. Ingredients include egg yolks, Dijon mustard, oyster sauce and lemon juice.
2. with the food processor still blending, add very slowly 10% of the canola oil to the mixture.
3. Gradually, incorporate the balance of the canola oil and 30% of the oyster sauce by volume.
Burger & Assembly1. Set oven to 350F (175C).
2. Slice pineapple bun very carefully ensuring not to damage "cookie" on top half of bun. Place bun in oven to warm through.
3. Season ground beef liberally with salt and black pepper. Divide ground beef in 2 portions and roll into 2 balls.
4. Using a metal spatula, press both beef balls onto flattop and flatten into beef patties. Place both patties in oven. Cook first side until 80% cooked through, approximately 2 minutes.
5. while the burgers cook, start dressing the bun. on the bottom half, spread oyster mayonnaise, add thin sliced lettuce and then sliced tomato.
6. Flip burger patties. Cook another 40 seconds or until fully cooked. Using spatula stack burger patties on top of each other and place on top of the tomatoes. Add more oyster mayo and then a nice handful of potato sticks, or hickory sticks.
7. Add top "cookie" bun and enjoy!
Source and Credits
Courtesy of Craig Wong, Patois, Toronto, Ontario
See more: Beef, Dinner, Lunch, Main