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New Cathay Burgers with Grilled Bean Sprouts in Springroll Crepes

I thought about the upcoming Olympic 2008 and decided to make a burger based on the well known Peking Duck. However, instead of Mu Shu wrappers, I borrowed an idea from “Martabak”, a popular street food in Singapore, Malaysia and Indonesia. These wrappers are tastier than Mu Shu wrappers. As a child I would watch the street vendors at night prepare these thin wrappers faster than my eyes could follow. They used large, piping hot griddles, illuminated by just one lantern.


3/4 cup Colavita Olive Oil, divided
6 large eggs, beaten
1/2 tsp salt
1 pkg frozen spring roll wrappers, thawed (will not be used up)
3 Tbsp Chinese black bean garlic paste*
4 Tbsp sesame oil
2 Tbsp oyster sauce*
2 Tbsp hoisin sauce + additional for spread*
4 Tbsp sesame seeds, toasted
3 Tbsp grated ginger root
1 Tbsp Asian chili garlic paste
2 Tbsp Sutter Home Gewürztraminer
2 cups finely chopped scallions, divided
2 lbs ground beef chuck, 85/15 % fat
1 lbs fresh bean sprouts


First prepare wrappers: Light grill and place iron griddle on it with 1 tablespoon oil. Heat until hot. In an 11” pie dish beat eggs and salt. Dip one spring roll wrapper into egg mixture, soaking both sides, and carefully place on hot griddle. Brown a few seconds and flip to brown the other side. Move to plate and keep warm. Repeat until you have 12 nice wrappers (some may tear). You need only 1 1/2 teaspoon oil every time. Keep warm.

In a large bowl mix black bean paste, sesame oil, oyster sauce, hoisin sauce, sesame seeds, ginger and chili paste. Set aside 5 tablespoon of this mixture for bean sprouts. Mix remaining paste with Gewürztraminer and 1 cup scallions. Add beef to this mixture, mix well but avoid overly compacting the meat. Shape into 12 small burgers. Set aside.

In another large bowl mix reserved 5 tablespoon paste with 3 tablespoon oil, bean sprouts and remaining 1 cup scallions. Brush a grill basket with oil and set over fire, heat until hot. Add bean sprouts and grill, stirring, a few minutes just until tender crisp. Remove to plate. Keep warm.

Grill burgers over medium high heat about 4-5 minutes or until desired doneness. To serve: spread spring rolls with some hoisin sauce. Place one burger in center, spoon some bean sprouts on top and roll wrapper into a cone shape. Fold back lower end. Place on serving platter. Repeat until finished.


* I used the brand Lee Kum Kee for above recipe.
These burgers can be served on crusty rolls instead of spring roll crepes if desired. Make sure not to over cook bean sprouts, it should stay crisp. If desired, reheat finished, wrapped burgers, using griddle. You can also let the diners make their own wrappers.