East Meets West Burgers

I was so excited to make the East Meets West Burgers for the What’s For Dinner Wednesdays hosted by the National Cattleman’s Beef Association. Burgers are not something I make a lot, although my husband loves them! I’ve never really believed that I could make really good, restaurant-style burgers at home since I have no grill experience.

Well, I think I’ll have to readjust my thought process on that one. Because these burgers turned out so delicious and I don’t think Eric will let me get away with my old excuse any more.

I decided to tackle the preparation of these burgers from a frugal perspective. I know I often avoid recipes when they call for specialty ingredients or even ingredients I don’t regularly have on hand. So I figured I’m not alone in this and I wanted to show how you can tweak any recipe with just a little creativity. I made this entire “specialty” dish with products that I had on hand, with the exception of the red cabbage.


Find the entire recipe for East Meets West Burgers on the NCBA website.

Here are the few changes I made:

For the mayonnaise sauce,  I omitted the sesame oil (not a regular purchase in our house) and the soy sauce (we ran out). Instead I used about 1 tablespoon of General Tso’s sauce that I had in the fridge. It was absolutely delicious. In fact, it was so good that we used it as a dipping sauce for our french fries too.


For the slaw topping, I replaced the rice wine vinegar with apple cider vinegar. I also used some thinly sliced arugula instead of romaine lettuce, because that’s what we already had. Simple substitutions, but the core taste stayed the same, at least in our opinion.


For the burgers, I decided to take an extra whole wheat bun and use that to make the bread crumbs. It worked perfectly!


I decided to make these burgers as a special date-at-home treat for my husband and I. So I used the extra meat mixture to make some mini-meatballs for a soup I’m planning to make this weekend.

Now that I’ve gotten all those little things out of the way, let me say this – you NEED to make these burgers. They were so delicious. All of the subtle flavors combined to make a burger full of unique taste. So good!

Did you make the East Meets West burgers this week? I’d love to hear your thoughts if you did. And don’t forget to add your link or share your thoughts on the recipe  in a review of the recipe or on the NCBA’s facebook wall. Once you do that, you’ll be eligible to win a great prize package from the NCBA.

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17 thoughts on “East Meets West Burgers

  1. Cruel to show this to a man at 11pm. I mean: where can I get one these tonight? Burgers with vinegary slaw was staple of my growing up. Kind of my hot fudge sundae of burgers – hot burger, cool slaw. Yum.

  2. This was so enjoyable to read about your adventures in the kitchen. I love your experiments with sauces and textures (the buns as stuffing). We like to experiment, too, and sometimes that’s when memorable recipes are born, like this one. This burger has Gollum written all over it, and Bandwith, too. I am making these, and soon.

  3. WOW great substitutions. These sound delicious. I need to venture out of the usual burger we have. Thanks for the tips on using different sauces.

  4. I often do that in savory recipes. Who wants a bottle of something with 2 T out of it! Especially an expensive ingredient. Good tips all and the burgers look yummy!

  5. I love how you were able to create two delicious meals with ingredients and substitutions you had on hand. Thanks for the ideas. I hope you are having a wonderful day.

  6. Man, it all looks so good!

    I find myself substituting all the time, especially with ethnic recipes. It may not be quite authentic, but it does the trick!


  7. Those look great, especially with the colorful slaw!

    We substitute like this, too. When I made potstickers, for example, I used carrots (on hand) instead of cabbage (special purchase) and onions instead of scallions.

    Thanks for sharing the tips and the great photos!

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