RECIPES: Recipe Details

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Kung Pao Beef Burger

Kung Pao chicken is my favorite meal - but only from the chinese restaurant near my condo. The ingredients are simple but flavorful. I crave the sauce.


1 pound ground chuck
1 pound ground sirloin
3 Tbsp minced garlic
1 1/2 tsp. chili paste
1/8 c. dark soy sauce
1/2 tsp. flaked sea salt - added prior to grilling
1/2 tsp fresh ground black pepper - added prior to grilling

1/2 cup chopped toasted peanuts
3 Tbsp. peanut oil
Kung Pao sauce - packet
1 Tbsp cornstarch
1/4 c. rice wine
1/2 c. scallions
Romaine Lettuce

3 Tbsp vegetable oil for the grill
6 Egg Rolls - split


Start the charcoal so coals can get gray by the time you put the burgers on.

Mix together the ingredients for the burgers by hand. Form into 6 patties, cover with plastic wrap and set aside.

To make the topping:
Heat the vegetable oil in a wok or sauce pan. Toast the peanuts in the peanut oil for 1-3 minutes. Remove peanuts and set peanuts aside.

Add the prepared Kung Pao sauce, scallions to the peanut oil. Mix together 1tbsp cornstarch with 1/4 cup rice wine to make a slurry. Add to the Kung Pao mixture to thicken. Remove from heat and add the peanuts. Set aside.

Use the 3 Tbsp vegetable oil on the grill before you add the burger. Place the burgers on the grill and add the remaining salt and pepper. Cook 6-8 minutes each side turning once.

Add the buns to the grill and heat for 1-2 minutes.

Assemble the burger -
Bottom bun
Place Patty on the bottom bun
Add the peanut topping to the patty
Place Romaine lettuce leaves on top
Top Burger with the top of the egg roll


There are not a ton of ingredients but its simplicity allows the flavors to be enjoyed.