Burger crusted with Szechuan peppercorns, topped with peanut sauce, and cabbage slaw with scallions, chiles, and cucumber in rice wine vinegar.
1 burger patty of your choice
1 Tablespoon coarsely ground Szechuan peppercorns
1—2 Tablespoons peanut sauce
¼ cup slaw
For the slaw
3 Tablespoons fresh lime juice
Grated zest of one lime
3 Tablespoons seasoned rice vinegar
1 teaspoon finely grated fresh ginger
4 cups finely shredded cabbage
½ English cucumber, seeded and thinly sliced
6 scallions, thinly sliced
2 red Fresno chiles, minced
1/2 cup fresh cilantro leaves
Salt and pepper to taste
Make the slaw
Combine all ingredients and mix well. Chill until needed
1. Press Szechuan peppercorns into each side of burger
2. Cook burger to an internal temperature of 160°F
3. Place burger on bun heel
4. Drizzle peanut sauce onto burger
5. Add the slaw
6. Place bun crown on top of sandwich
Double up on the slaw and omit the bun. Go easy on the peanut sauce.
Thick cut bacon would work well.
Go global and try using a steamed bao bun instead of a traditional burger bun. Or make large scallion pancakes and wrap up your burger.