The Mongolian Beef Burger is just like our stri-fry, except in a great hand-held, American, Prime-Cut Burger.
About this Recipe
Asian flavors are the rage in America today and Kobe Roux BBQ made one of the all-time favorite flavor profiles into a sweet & savory burger.
The sauce used for this can be made ahead. Here’s the Mongolian Beef Sauce Recipe. The crispy rice noodles are made by deep frying the noodles at 375° for about one minute. If they don’t puff-up immediately, your oil isn’t hot enough.
The sauce and Prime Cut Beef is what makes this burger rock, so everything else is optional.
- 2 Pounds Prime Cut Beef ground beef (80/20)
- 4 Brioche buns
- 1/2 Medium white onion, cut into thin strips
- 1 Each red bell pepper cut into thin strips
- 4 Green onions cut into 2″ pieces
- 4 Ounces Asian rice stick noodles – Wai Wai brand works great
- 1/2 Cup Mongolian beef sauce
- 2 Tbsp Kobe Roux Classic Steakhouse Rub
Season 2-pounds of ground, Prime Cut Beef with Kobe Roux’s Steakhouse Rub or the seasoning of your choice. Form into 1/2 LB patties, then set aside in the refrigerator.
Trim all veggies into bite-sized strips and set aside.
Warm the Mongolian Beef sauce on the cooktop or microwave.
Toast the buns on your flat top or griddle.
Fry the Asian rice stick noodles in 375° oil for about 1 -min, then set aside.
Gill the burgers and season them again if desired. Once burgers are done, brush each with Mongolian sauce then top each burger with peppers and onions. Add the rice noodles, then drizzle more Mongolian sauce over the top of the noodles.
A1 Aioli Sauce