34 Delicious Asian Hamburger Recipes to Savor

Prepare to transform your burger game with these incredible Asian-inspired creations! Whether you’re craving quick weeknight dinners or want to impress at your next backyard gathering, these 34 recipes blend familiar comfort with exciting new flavors. From juicy teriyaki patties to spicy kimchi-topped masterpieces, get ready to discover your next favorite burger that’ll have everyone asking for seconds. Let’s dive into these mouthwatering combinations!

Teriyaki Glazed Hamburgers

Just when you thought burgers couldn’t get any more addictive, along comes this sweet-savory masterpiece that’ll have your taste buds doing cartwheels. Forget boring ketchup—we’re glazing these bad boys with a sticky teriyaki sauce that transforms ordinary ground beef into something truly extraordinary. Prepare for your new backyard barbecue obsession!

Ingredients

For the burgers:
– 1 lb ground beef (80/20 blend)
– 1/2 cup panko breadcrumbs
– 1 large egg
– 2 tbsp soy sauce
– 1 tsp garlic powder
– 1/2 tsp black pepper

For the teriyaki glaze:
– 1/2 cup soy sauce
– 1/4 cup brown sugar
– 2 tbsp honey
– 1 tbsp rice vinegar
– 2 tsp grated fresh ginger
– 1 tsp cornstarch mixed with 1 tbsp water

Instructions

1. Preheat your grill or skillet to medium-high heat (400°F).
2. In a large bowl, combine 1 lb ground beef, 1/2 cup panko breadcrumbs, 1 large egg, 2 tbsp soy sauce, 1 tsp garlic powder, and 1/2 tsp black pepper.
3. Gently mix the ingredients with your hands until just combined—overmixing makes tough burgers.
4. Divide the mixture into 4 equal portions and shape into 3/4-inch thick patties.
5. Press a slight dimple in the center of each patty to prevent bulging during cooking.
6. Place patties on the hot grill or skillet and cook for 4-5 minutes until well-browned.
7. While burgers cook, combine 1/2 cup soy sauce, 1/4 cup brown sugar, 2 tbsp honey, 1 tbsp rice vinegar, and 2 tsp grated fresh ginger in a small saucepan.
8. Bring the sauce to a simmer over medium heat, stirring until the sugar dissolves completely.
9. Whisk in the cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) and cook for 1-2 minutes until thickened.
10. Flip the burgers and brush the cooked side generously with teriyaki glaze.
11. Cook for another 4-5 minutes until internal temperature reaches 160°F.
12. Flip burgers again and brush the second side with glaze, cooking for 30 more seconds.
13. Remove burgers from heat and let rest for 3 minutes before serving.
14. Toast burger buns on the grill for 1-2 minutes until lightly golden.
15. Assemble burgers with your favorite toppings and extra teriyaki glaze for drizzling.

Perfectly sticky and caramelized on the outside while staying remarkably juicy inside, these burgers deliver that irresistible sweet-salty combo that makes teriyaki so addictive. Pile them high with crisp lettuce and pineapple rings for a tropical twist, or go classic with melty provolone—either way, prepare for zero leftovers and plenty of finger-licking.

Korean BBQ Beef Burgers

Brace yourselves, burger enthusiasts, because we’re about to take your backyard BBQ from basic to brilliant with a Korean-inspired twist that’ll have your taste buds doing a happy dance. Forget the same old patty—this is a flavor fiesta where savory meets sweet with a spicy kick, all smashed between a bun.

Ingredients

For the Burger Patties:
– 1 lb ground beef (80/20 blend)
– 2 tbsp soy sauce
– 1 tbsp brown sugar
– 1 tsp sesame oil
– 2 cloves garlic, minced
– 1/2 tsp black pepper
For the Gochujang Mayo:
– 1/4 cup mayonnaise
– 1 tbsp gochujang paste
– 1 tsp rice vinegar
For Assembly:
– 4 burger buns
– 1 cup shredded lettuce
– 1/2 cup kimchi
– 4 slices American cheese

Instructions

1. In a medium bowl, combine 1 lb ground beef, 2 tbsp soy sauce, 1 tbsp brown sugar, 1 tsp sesame oil, 2 minced garlic cloves, and 1/2 tsp black pepper.
2. Gently mix the ingredients with your hands until just combined—overmixing makes tough burgers, so show some restraint!
3. Divide the mixture into 4 equal portions and shape them into 3/4-inch thick patties.
4. Use your thumb to press a shallow dimple in the center of each patty to prevent puffing during cooking.
5. Preheat your grill or skillet to medium-high heat (about 400°F).
6. Place the patties on the hot surface and cook for 4-5 minutes without moving them to develop a good crust.
7. Flip the burgers and immediately place 1 slice of American cheese on each patty.
8. Cook for another 4-5 minutes until the internal temperature reaches 160°F on a meat thermometer.
9. While the burgers cook, whisk together 1/4 cup mayonnaise, 1 tbsp gochujang paste, and 1 tsp rice vinegar in a small bowl.
10. Lightly toast the 4 burger buns on the grill or in a toaster until golden brown.
11. Spread a generous layer of the gochujang mayo on the bottom half of each toasted bun.
12. Top each with 1/4 cup shredded lettuce, then place a cooked cheeseburger patty on top.
13. Add 2 tablespoons of kimchi per burger, then crown with the top bun.

Let’s be real—the magic happens when that juicy, soy-glazed patty meets the crunchy kimchi and creamy-spicy mayo. Serve these bad boys with extra napkins and maybe some sweet potato fries for a meal that’ll make you the undisputed grill master of your friend group.

Thai Curry Chicken Burgers

Aren’t you tired of the same old burger routine? These Thai Curry Chicken Burgers are here to shake up your grill game with a flavor explosion that’ll make your taste buds do a happy dance—no boring beef patties allowed!

Ingredients

For the burger patties:
– 1 lb ground chicken
– 1/4 cup panko breadcrumbs
– 1 large egg
– 2 tbsp red curry paste
– 1 tbsp fish sauce
– 1 tbsp lime juice
– 2 cloves garlic, minced
– 1/4 cup fresh cilantro, chopped

For cooking and serving:
– 2 tbsp vegetable oil
– 4 burger buns
– 4 lettuce leaves
– 4 slices tomato
– 1/4 cup mayonnaise

Instructions

1. Combine ground chicken, panko breadcrumbs, egg, red curry paste, fish sauce, lime juice, minced garlic, and chopped cilantro in a large bowl.
2. Mix all ingredients thoroughly with your hands until fully incorporated.
3. Divide the mixture into 4 equal portions and shape each into a 1-inch thick patty.
4. Heat vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F).
5. Place patties in the hot skillet and cook for 5-6 minutes until the bottoms are golden brown.
6. Flip the patties and cook for another 5-6 minutes until the internal temperature reaches 165°F.
7. While patties cook, toast burger buns in a toaster or on a dry skillet for 2-3 minutes until lightly golden.
8. Spread 1 tablespoon of mayonnaise on the bottom half of each toasted bun.
9. Place one lettuce leaf and one tomato slice on top of the mayonnaise.
10. Remove cooked patties from the skillet and place one patty on each prepared bun bottom.
11. Cover with the top half of each bun.

Crispy on the outside yet incredibly juicy inside, these burgers deliver a perfect balance of spicy curry warmth and bright citrus notes. Try serving them with sweet potato fries for a contrasting texture, or slice them into sliders for your next game day spread—they’re guaranteed to disappear faster than you can say “seconds, please!”

Japanese Wasabi Salmon Burgers

Brace yourselves, burger enthusiasts—we’re about to take your patty game to dangerously delicious new heights with a Japanese-inspired twist that’ll make your taste buds do a happy dance. Forget everything you thought you knew about salmon burgers, because we’re kicking things up with a wasabi kick that’s bold enough to wake up your palate but not so fiery it’ll require a fire extinguisher. Get ready to transform humble canned salmon into the most exciting burger you’ll make all week!

Ingredients

For the burger patties:
– 2 (5 oz) cans pink salmon, drained
– 1/4 cup panko breadcrumbs
– 1 large egg, beaten
– 2 tbsp mayonnaise
– 1 tbsp soy sauce
– 1 tsp prepared wasabi paste
– 1/2 tsp grated fresh ginger
– 2 tbsp vegetable oil

For serving:
– 4 burger buns, toasted
– 1/4 cup mayonnaise
– 1 tsp prepared wasabi paste
– 1 cup shredded cabbage
– 4 lettuce leaves

Instructions

1. Place the drained canned salmon in a medium mixing bowl, breaking up any large chunks with a fork.
2. Add the panko breadcrumbs, beaten egg, 2 tablespoons mayonnaise, soy sauce, 1 teaspoon wasabi paste, and grated ginger to the salmon.
3. Mix all ingredients thoroughly until well combined, using your hands or a spatula.
4. Divide the salmon mixture into 4 equal portions and shape each into a 3/4-inch thick patty.
5. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F).
6. Carefully place the salmon patties in the hot skillet, leaving space between each patty.
7. Cook the patties for 4-5 minutes until the bottoms are golden brown and crisp.
8. Flip each patty using a spatula and cook for another 4-5 minutes until the second side is golden brown.
9. While the patties cook, mix the remaining 1/4 cup mayonnaise with 1 teaspoon wasabi paste in a small bowl.
10. Lightly toast the burger buns in a toaster or under the broiler for 1-2 minutes until golden.
11. Spread the wasabi mayonnaise on the bottom halves of the toasted buns.
12. Place one lettuce leaf on each bottom bun over the mayonnaise.
13. Top each lettuce leaf with 1/4 cup shredded cabbage.
14. Place one cooked salmon patty on top of the cabbage on each bun.
15. Cover with the top halves of the buns.

Kick back and admire your culinary masterpiece—these burgers deliver the perfect textural symphony with crispy-edged patties giving way to tender, flaky centers. The wasabi provides a subtle heat that builds gradually rather than attacking your sinuses, while the fresh cabbage adds a satisfying crunch that plays beautifully against the soft bun. Try serving these with sweet potato fries dusted with shichimi togarashi for an extra Japanese flair that’ll have everyone begging for your recipe!

Vietnamese Lemongrass Pork Patty Burgers

Mmm, get ready to trade your basic burger blues for a Vietnamese flavor vacation that’ll make your taste buds do a happy dance! These lemongrass pork patties are like a culinary passport to Saigon, packed with zesty, aromatic goodness that’ll have you questioning why you ever settled for plain ground beef. Trust me, your grill is about to become way more interesting.

Ingredients

For the Pork Patties

– 1 lb ground pork
– 2 stalks fresh lemongrass, finely minced
– 3 cloves garlic, minced
– 1 shallot, finely chopped
– 2 tbsp fish sauce
– 1 tbsp sugar
– 1 tsp black pepper

For Assembly & Serving

– 4 burger buns
– 1 cup shredded carrots
– 1 cup sliced cucumber
– 1/2 cup fresh mint leaves
– 1/4 cup mayonnaise
– 1 tbsp sriracha

Instructions

1. Combine ground pork, minced lemongrass, minced garlic, chopped shallot, fish sauce, sugar, and black pepper in a large bowl.
2. Mix the ingredients thoroughly with your hands for 2 minutes until well combined and slightly sticky.
3. Divide the pork mixture into 4 equal portions and shape each into 3/4-inch thick patties.
4. Use your thumb to create a shallow indentation in the center of each patty to prevent doming during cooking.
5. Preheat your grill or skillet to medium-high heat (400°F).
6. Place the patties on the hot surface and cook for 5 minutes without moving them.
7. Flip the patties using a spatula and cook for another 5 minutes.
8. Check that the internal temperature reaches 160°F using a meat thermometer.
9. While patties cook, mix mayonnaise and sriracha in a small bowl to create spicy mayo.
10. Lightly toast the burger buns on the grill for 1 minute until golden brown.
11. Spread spicy mayo on the bottom bun of each burger.
12. Place one cooked pork patty on each prepared bun.
13. Top each patty with 1/4 cup shredded carrots, 1/4 cup sliced cucumber, and several mint leaves.
14. Cover with the top bun and serve immediately.

Remarkably juicy and bursting with bright, citrusy notes from the lemongrass, these burgers offer a satisfying crunch from the fresh vegetables against the tender pork. The spicy mayo adds a creamy kick that perfectly balances the aromatic flavors. Try serving them with sweet potato fries or wrapping any leftovers in lettuce cups for a delicious next-day lunch!

Chinese Szechuan Spicy Burgers

Forget everything you thought you knew about boring burgers—we’re taking your taste buds on a wild ride to Szechuan spice town, where juicy patties meet tongue-tingling heat and flavor explosions that’ll make your regular BBQ look downright sleepy. This isn’t just dinner; it’s an edible adventure that turns burger night into a flavor carnival your mouth will thank you for.

Ingredients

For the Szechuan Spice Blend

– 2 tbsp Szechuan peppercorns
– 1 tbsp crushed red pepper flakes
– 1 tsp ground ginger

For the Burger Patties

– 1 lb ground beef (80/20 blend)
– 2 tbsp soy sauce
– 1 tbsp minced garlic
– 1 tsp sesame oil

For Cooking and Assembly

– 4 burger buns
– 2 tbsp vegetable oil
– 4 slices provolone cheese
– 1/2 cup shredded cabbage
– 2 tbsp mayonnaise

Instructions

1. Toast 2 tbsp Szechuan peppercorns in a dry skillet over medium heat for 2 minutes until fragrant.
2. Grind the toasted peppercorns using a spice grinder or mortar and pestle until finely powdered.
3. Combine the ground peppercorns with 1 tbsp crushed red pepper flakes and 1 tsp ground ginger in a small bowl.
4. Tip: Toasting the peppercorns first unlocks their signature numbing quality and aromatic depth.
5. Place 1 lb ground beef in a mixing bowl and add 2 tbsp soy sauce, 1 tbsp minced garlic, and 1 tsp sesame oil.
6. Add 2 tbsp of the prepared Szechuan spice blend to the meat mixture.
7. Gently mix the ingredients with your hands until just combined, being careful not to overwork the meat.
8. Divide the mixture into 4 equal portions and shape into ¾-inch thick patties.
9. Use your thumb to make a slight indentation in the center of each patty to prevent bulging during cooking.
10. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
11. Place the patties in the hot skillet and cook for 4 minutes without moving them.
12. Flip the patties and cook for another 3 minutes for medium doneness.
13. Tip: Resist pressing down on the patties—you’ll lose those precious juices that make them succulent.
14. Place 1 slice provolone cheese on each patty during the last minute of cooking to melt.
15. While the patties cook, lightly toast 4 burger buns in a toaster or on the skillet for 1-2 minutes until golden.
16. Spread ½ tbsp mayonnaise on the bottom half of each toasted bun.
17. Top each with 2 tbsp shredded cabbage for crunch.
18. Place the cooked cheeseburgers on the prepared buns and cover with the top halves.
19. Tip: The cabbage adds fresh crunch that balances the spice—don’t skip it unless you want all heat, no relief.
20. Serve immediately while hot and juicy. Expect a party in your mouth where the Szechuan peppercorns bring the tingles, the beef brings the richness, and that provolone melt ties it all together in cheesy harmony. Try stacking these bad boys with extra pickles or dunking them in a sweet chili sauce for maximum flavor chaos—because why should your burgers play by the rules when breaking them tastes this good?

Indonesian Satay Chicken Burgers

Venture beyond the basic burger and prepare your taste buds for a flavor vacation they won’t soon forget! These Indonesian Satay Chicken Burgers swap the predictable for the positively electrifying, trading ketchup for a peanut sauce so good you might just forget your own name.

Ingredients

For the Burger Patties

• 1 lb ground chicken
• 1/4 cup finely chopped yellow onion
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp ground coriander
• 1/2 tsp turmeric

For the Peanut Sauce

• 1/2 cup smooth peanut butter
• 1/4 cup coconut milk
• 2 tbsp lime juice
• 1 tbsp brown sugar
• 1 tbsp soy sauce
• 1 tsp sriracha

For Assembly

• 4 burger buns
• 1 cup shredded red cabbage
• 1/4 cup fresh cilantro leaves

Instructions

1. In a medium bowl, combine the ground chicken, yellow onion, minced garlic, 1 tbsp soy sauce, ground coriander, and turmeric until fully incorporated.
2. Divide the chicken mixture into 4 equal portions and shape each into a 1-inch thick patty, pressing your thumb gently into the center of each to prevent doming during cooking.
3. Preheat a grill or grill pan to medium-high heat (approximately 400°F).
4. Place the patties on the hot grill and cook for 5-6 minutes, until the bottoms are well-seared with clear grill marks.
5. Flip the patties and cook for another 5-6 minutes, until the internal temperature reaches 165°F on an instant-read thermometer.
6. While the patties cook, make the peanut sauce by whisking together the peanut butter, coconut milk, lime juice, brown sugar, 1 tbsp soy sauce, and sriracha in a small bowl until smooth.
7. Lightly toast the burger buns on the grill for 1-2 minutes until golden brown.
8. To assemble, place a cooked patty on the bottom half of each bun.
9. Generously spoon the peanut sauce over each patty.
10. Top with shredded red cabbage and fresh cilantro leaves before adding the top bun.

Marvel at the masterpiece you’ve created—the tender, spiced chicken patty is a perfect textural partner to the creamy, tangy peanut sauce, while the crunchy cabbage adds a fresh counterpoint. For a next-level experience, serve these burgers with a side of sweet potato fries for dipping into any leftover sauce, because wasting that liquid gold is simply not an option.

Filipino Adobo Beef Burgers

Tired of the same old burger routine? These Filipino Adobo Beef Burgers are here to shake things up with a flavor explosion that’ll make your taste buds do a happy dance. Think juicy beef patties soaked in that tangy, savory adobo magic—it’s like your favorite comfort food decided to crash the backyard BBQ and totally steal the show.

Ingredients

For the Adobo Sauce:
– 1/2 cup soy sauce
– 1/4 cup white vinegar
– 3 cloves garlic, minced
– 1 tbsp brown sugar
– 1 tsp black peppercorns
– 2 bay leaves

For the Burger Patties:
– 1 lb ground beef (80/20 blend)
– 1/4 cup panko breadcrumbs
– 1 egg
– 1/4 cup finely chopped onion
– 1 tsp garlic powder

For Cooking and Assembly:
– 1 tbsp vegetable oil
– 4 burger buns
– 4 slices provolone cheese
– 1 cup shredded lettuce
– 1/2 cup sliced tomatoes

Instructions

1. Combine soy sauce, white vinegar, minced garlic, brown sugar, black peppercorns, and bay leaves in a small saucepan over medium heat.
2. Bring the sauce to a simmer, then reduce heat to low and cook for 10 minutes until slightly thickened.
3. Remove the bay leaves from the sauce using tongs or a slotted spoon.
4. In a large mixing bowl, combine ground beef, panko breadcrumbs, egg, chopped onion, and garlic powder.
5. Gently mix the ingredients with your hands until just combined—don’t overwork the meat or your burgers will be tough.
6. Divide the mixture into 4 equal portions and shape into 1-inch thick patties.
7. Use your thumb to make a slight indentation in the center of each patty to prevent bulging during cooking.
8. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
9. Place the patties in the hot skillet and cook for 4 minutes without moving them.
10. Flip the burgers and cook for another 3 minutes.
11. Brush each burger with the prepared adobo sauce using a pastry brush.
12. Place a slice of provolone cheese on each burger.
13. Cover the skillet and cook for 1 minute until the cheese melts.
14. Toast the burger buns in a toaster or on a dry skillet for 2 minutes until golden brown.
15. Place the cooked burgers on the bottom buns.
16. Top each burger with 1/4 cup shredded lettuce and 2 tomato slices.
17. Drizzle additional adobo sauce over the toppings.
18. Place the top buns on the burgers.

Unbelievably juicy and packed with that signature adobo tang, these burgers deliver a perfect balance of savory soy sauce and bright vinegar notes that cut through the richness. The provolone cheese melts into every nook and cranny, creating a creamy contrast to the crispy lettuce and fresh tomatoes. Serve them with sweet potato fries for the ultimate fusion experience, or pile on some pickled vegetables to really lean into those Filipino flavors.

Malaysian Rendang Lamb Burgers

Feast your eyes on this culinary mashup that’s about to make your taste buds do a happy dance—Malaysian Rendang Lamb Burgers are here to shake up burger night with a spicy, aromatic twist that’s downright addictive. Forget boring beef patties; we’re diving into tender lamb infused with coconut, chilies, and a symphony of spices that’ll have you questioning why you ever settled for plain old ketchup. Get ready to impress your friends (and yourself) with a burger that’s as fun to make as it is to devour!

Ingredients

For the burger patties:
– 1 lb ground lamb
– 1/4 cup finely chopped yellow onion
– 2 cloves garlic, minced
– 1 tbsp grated fresh ginger
– 1 tsp ground coriander
– 1/2 tsp ground turmeric
– 1/4 tsp cayenne pepper
– 1/2 tsp salt

For the rendang sauce:
– 1 cup coconut milk
– 2 tbsp red curry paste
– 1 tbsp brown sugar
– 1 tbsp lime juice
– 1/4 cup chopped fresh cilantro

For assembly:
– 4 burger buns
– 1 cup shredded red cabbage
– 1/2 cup sliced cucumber

Instructions

1. In a large bowl, combine the ground lamb, chopped yellow onion, minced garlic, grated ginger, ground coriander, ground turmeric, cayenne pepper, and salt.
2. Mix the ingredients with your hands until just combined, being careful not to overwork the meat.
3. Divide the mixture into 4 equal portions and shape each into a 1-inch thick patty.
4. Use your thumb to make a slight indentation in the center of each patty to prevent bulging during cooking.
5. Heat a grill or skillet to medium-high heat (400°F).
6. Cook the patties for 4-5 minutes on the first side until well-browned.
7. Flip the patties and cook for another 4-5 minutes until the internal temperature reaches 160°F.
8. While the patties cook, combine coconut milk, red curry paste, and brown sugar in a small saucepan.
9. Simmer the sauce over medium heat for 8-10 minutes, stirring occasionally, until it thickens slightly.
10. Remove the sauce from heat and stir in the lime juice and chopped cilantro.
11. Lightly toast the burger buns on the grill or in a toaster until golden brown.
12. Place each cooked lamb patty on the bottom half of a toasted bun.
13. Spoon 2 tablespoons of the rendang sauce over each patty.
14. Top with shredded red cabbage and sliced cucumber.
15. Cover with the top bun and serve immediately.

Every bite of these burgers delivers an explosion of textures—from the juicy, spiced lamb to the cool crunch of cabbage and cucumber, all hugged by that rich, coconutty sauce. The complex flavors meld together in a way that’s both comforting and exciting, making these perfect for summer cookouts or when you’re craving something boldly different. Try serving them with sweet potato fries or a simple mango salad to complete the tropical vibe!

Spicy Sriracha Shrimp Burgers

Hang onto your taste buds, folks—these Spicy Sriracha Shrimp Burgers are about to rock your world with a fiery kick that’ll make your regular beef patty weep with envy. Imagine plump, juicy shrimp patties infused with sriracha’s zing, all hugged by a soft bun and crunchy slaw. Trust me, your burger game will never be the same after this flavor explosion!

Ingredients

For the shrimp patties:
– 1 lb raw shrimp, peeled and deveined
– 1/4 cup panko breadcrumbs
– 1 large egg
– 2 tbsp sriracha sauce
– 1 tbsp soy sauce
– 1 tsp grated fresh ginger
– 2 cloves garlic, minced
– 1/4 cup finely chopped scallions
– 1 tbsp vegetable oil

For the slaw:
– 1 cup shredded cabbage
– 1/4 cup shredded carrots
– 2 tbsp mayonnaise
– 1 tbsp rice vinegar
– 1 tsp sriracha sauce

For serving:
– 4 burger buns, lightly toasted

Instructions

1. Pat the shrimp completely dry with paper towels to ensure a crisp sear.
2. Pulse the shrimp in a food processor until coarsely chopped, about 5–7 pulses.
3. Transfer the shrimp to a bowl and mix in panko, egg, sriracha, soy sauce, ginger, garlic, and scallions until just combined.
4. Divide the mixture into 4 equal portions and shape each into a 3/4-inch-thick patty.
5. Chill the patties in the refrigerator for 15 minutes to help them hold their shape during cooking.
6. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 1–2 minutes.
7. Cook the patties for 3–4 minutes per side, until golden brown and internal temperature reaches 145°F.
8. While patties cook, toss cabbage, carrots, mayonnaise, rice vinegar, and sriracha in a bowl to make the slaw.
9. Lightly toast the burger buns in a toaster or skillet for 1–2 minutes until golden.
10. Assemble burgers by placing a patty on each bun bottom, topping with slaw, and covering with the bun top.

But wait—there’s more! These burgers boast a satisfying crunch from the slaw against the tender, spicy shrimp patty, with the sriracha adding a slow-building heat that dances on your palate. Serve them alongside sweet potato fries or pile extra slaw on top for an extra textural party in your mouth.

Singapore Chili Crab Burgers

Yikes, who decided regular burgers were exciting enough? We’re tossing out the boring beef patty playbook and diving fork-first into Singapore Chili Crab Burgers—a saucy, spicy, seafood-packed twist that’ll make your taste buds do a happy dance.

Ingredients

• For the crab patties:
  • 1 lb lump crabmeat, picked over for shells
  • 1/2 cup panko breadcrumbs
  • 1 large egg, lightly beaten
  • 2 tbsp mayonnaise
  • 1 tbsp soy sauce
  • 1 tsp grated fresh ginger
  • 2 tbsp chopped fresh cilantro
• For the chili sauce:
  • 1/4 cup ketchup
  • 2 tbsp sriracha
  • 1 tbsp rice vinegar
  • 1 tsp sugar
• For assembly:
  • 4 brioche burger buns, split
  • 1 tbsp vegetable oil
  • 4 leaves butter lettuce
  • 1/4 cup sliced scallions

Instructions

1. In a medium bowl, gently combine the crabmeat, panko, egg, mayonnaise, soy sauce, ginger, and cilantro until just mixed—overworking can make patties tough.
2. Shape the mixture into 4 equal patties, each about 1-inch thick, and place them on a parchment-lined plate.
3. Refrigerate the patties for 15 minutes to help them hold their shape during cooking.
4. Heat the vegetable oil in a large non-stick skillet over medium heat until it shimmers.
5. Carefully place the crab patties in the skillet and cook for 4–5 minutes per side, until golden brown and firm to the touch.
6. While the patties cook, whisk together the ketchup, sriracha, rice vinegar, and sugar in a small bowl to make the chili sauce.
7. Lightly toast the brioche buns in a toaster or on a dry skillet for 1–2 minutes until golden.
8. Brush the cooked crab patties generously with the chili sauce during the last minute of cooking.
9. Assemble each burger by placing a butter lettuce leaf on the bottom bun, topping with a sauced patty, and sprinkling with sliced scallions.

Brace yourself for a textural triumph—the crisp, golden patty gives way to tender crab, while the sweet-heat sauce clings to every bite. Serve these bad boys with extra napkins and a side of crispy sweet potato fries for a meal that’s messy in the best way possible.

Ginger Soy Turkey Burgers

Just when you thought turkey burgers couldn’t get more exciting than that sad, dry patty at last year’s barbecue, these ginger-soy marvels crash the party with flavor fireworks. Forget everything you know about bland ground poultry—we’re taking these babies on an Asian-inspired joyride that’ll make your taste buds do cartwheels. Seriously, your grill won’t know what hit it.

Ingredients

• For the burgers:
  • 1 lb ground turkey (93% lean)
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp freshly grated ginger
  • 2 cloves garlic, minced
  • 1/4 cup panko breadcrumbs
  • 1 large egg
  • 2 tbsp chopped scallions
• For cooking and serving:
  • 1 tbsp vegetable oil
  • 4 burger buns
  • 4 lettuce leaves
  • 4 slices tomato
  • 1/4 cup mayonnaise
  • 1 tsp sriracha sauce

Instructions

1. Preheat your grill or skillet to medium-high heat (400°F if using a grill).
2. In a large bowl, combine ground turkey, soy sauce, grated ginger, minced garlic, panko breadcrumbs, egg, and chopped scallions.
3. Gently mix with your hands until just combined—overmixing makes tough burgers, so pretend you’re handling a delicate cloud.
4. Divide the mixture into 4 equal portions and shape into 1-inch thick patties.
5. Use your thumb to make a slight indentation in the center of each patty—this prevents burger puffing during cooking.
6. Brush the grill grates or skillet with vegetable oil to prevent sticking.
7. Cook patties for 5-6 minutes on the first side until nicely browned and edges look cooked.
8. Flip burgers and cook for another 4-5 minutes until internal temperature reaches 165°F on a meat thermometer.
9. While burgers cook, toast burger buns on the grill for 1-2 minutes until lightly golden.
10. Mix mayonnaise and sriracha in a small bowl to create spicy mayo.
11. Spread spicy mayo on the bottom bun of each burger assembly.
12. Place a lettuce leaf on each bottom bun, followed by a tomato slice.
13. Transfer cooked burgers directly onto the tomato-topped buns.
14. Cap with the top bun and serve immediately.

Unbelievably juicy with a satisfying savory-sweet kick, these burgers boast a tender texture that’ll convert even the most skeptical beef loyalists. The ginger provides a warm zing that plays beautifully against the umami-rich soy, while the spicy mayo adds just enough heat to keep things interesting. Serve them with sweet potato fries for the ultimate flavor contrast, or stack extra pickled vegetables on top for an extra crunch factor that’ll have everyone asking for your secret recipe.

Hoisin Glazed Veggie Burgers

Zesty food adventurers, prepare to have your veggie burger game completely revolutionized! These hoisin-glazed patties are about to become the star of your next backyard barbecue or cozy weeknight dinner—no beef required. Get ready for flavor fireworks that’ll make even the most devoted carnivores do a double-take.

Ingredients

For the burger patties:
– 1 ½ cups cooked brown rice
– 1 (15 oz) can black beans, rinsed and drained
– ½ cup panko breadcrumbs
– 1 large egg
– 2 tbsp soy sauce
– 1 tsp garlic powder
– ½ tsp smoked paprika

For the glaze and assembly:
– ¼ cup hoisin sauce
– 1 tbsp rice vinegar
– 1 tsp sesame oil
– 4 burger buns
– 1 tbsp vegetable oil
– 4 slices provolone cheese
– ¼ cup mayonnaise
– 1 cup shredded lettuce
– 4 slices tomato

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, mash the black beans with a fork until about half are broken down.
3. Add the cooked brown rice, panko breadcrumbs, egg, soy sauce, garlic powder, and smoked paprika to the bowl.
4. Mix all ingredients thoroughly until well combined and the mixture holds together when pressed.
5. Divide the mixture into 4 equal portions and shape each into a ¾-inch thick patty.
6. Place the patties on the prepared baking sheet and bake for 15 minutes.
7. While the patties bake, whisk together the hoisin sauce, rice vinegar, and sesame oil in a small bowl.
8. Remove the patties from the oven and brush the tops generously with the hoisin glaze.
9. Return the patties to the oven and bake for an additional 10 minutes until the glaze is sticky and caramelized.
10. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
11. Carefully transfer the glazed patties to the hot skillet and cook for 2-3 minutes per side to create a crispy crust.
12. Top each patty with a slice of provolone cheese during the last minute of cooking to melt.
13. Lightly toast the burger buns in the same skillet for 1-2 minutes until golden.
14. Spread 1 tablespoon of mayonnaise on the bottom half of each toasted bun.
15. Layer each bun with ¼ cup shredded lettuce and 1 slice of tomato.
16. Place the cheesy glazed patty on top of the tomato and cover with the bun top.

Yum—these burgers deliver an incredible contrast of textures with their crispy exterior giving way to a tender, flavorful interior. The sweet-savory hoisin glaze creates a sticky caramelized crust that pairs perfectly with the creamy provolone and fresh crunch of lettuce. Serve them with sweet potato fries for the ultimate plant-based feast, or slice them into quarters for adorable slider-sized party appetizers that’ll disappear faster than you can say “seconds, please!”

Sweet and Spicy Mango Chicken Burgers

Ready to launch your taste buds into orbit? These Sweet and Spicy Mango Chicken Burgers are about to become your new backyard BBQ obsession, combining tropical sweetness with just enough fiery kick to keep things interesting. Think juicy chicken patties wearing a glamorous mango glaze that’s equal parts sticky, sweet, and sassy—perfect for when you want to impress without the stress.

Ingredients

For the chicken patties:
– 1 lb ground chicken
– 1/2 cup panko breadcrumbs
– 1 large egg, beaten
– 2 tbsp soy sauce
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
For the mango glaze:
– 1 cup diced ripe mango
– 1/4 cup honey
– 2 tbsp rice vinegar
– 1 tbsp sriracha
– 1 tsp grated fresh ginger
For assembly:
– 4 burger buns, split
– 1 tbsp vegetable oil

Instructions

1. In a medium bowl, combine ground chicken, panko breadcrumbs, beaten egg, soy sauce, garlic powder, salt, and black pepper.
2. Gently mix with your hands until just combined—overmixing can make the patties tough.
3. Divide the mixture into 4 equal portions and shape each into a 3/4-inch thick patty.
4. Press a slight indentation in the center of each patty to prevent bulging during cooking.
5. In a blender, puree diced mango, honey, rice vinegar, sriracha, and grated ginger until smooth.
6. Pour the mango mixture into a small saucepan and bring to a simmer over medium heat.
7. Cook the glaze for 5-7 minutes, stirring frequently, until it thickens to a syrup-like consistency.
8. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
9. Place chicken patties in the skillet and cook for 5-6 minutes until the bottoms are golden brown.
10. Flip the patties and brush the cooked tops generously with the mango glaze.
11. Continue cooking for another 5-6 minutes, brushing with more glaze halfway through.
12. Check that the internal temperature reaches 165°F using an instant-read thermometer.
13. While patties cook, toast burger buns in the same skillet for 1-2 minutes until lightly golden.
14. Place each cooked patty on a bun bottom and drizzle with remaining warm glaze.
15. Top with bun lids and serve immediately.

Vibrant and utterly addictive, these burgers deliver a perfect textural symphony—tender chicken patties with a caramelized, sticky-sweet crust that gives way to a subtle heat. The mango glaze isn’t just a topping; it’s the star that transforms each bite into a tropical party. Try serving them open-faced with a crunchy slaw or stacked with grilled pineapple rings for an extra vacation vibe.

Japanese Katsu Curry Beef Burgers

Hang onto your taste buds, folks, because we’re about to smash together two comfort-food titans into one glorious, messy masterpiece. Imagine a juicy beef burger that decided to take a trip to Tokyo and came back wearing a crispy, golden katsu coat and drenched in a deeply savory Japanese curry sauce. It’s the culinary equivalent of your favorite action movie crossover, but with way more delicious explosions in your mouth.

Ingredients

For the Curry Sauce
– 1 tbsp vegetable oil
– 1 small onion, finely chopped (about 1 cup)
– 1 tbsp all-purpose flour
– 2 tbsp Japanese curry roux, grated or finely chopped
– 1 ½ cups low-sodium beef broth

For the Burger Patties & Crust
– 1 lb 80/20 ground beef
– ½ tsp kosher salt
– ¼ tsp black pepper
– 1 cup panko breadcrumbs
– 1 large egg, beaten
– ½ cup all-purpose flour
– ½ cup vegetable oil, for frying

Instructions

1. Heat 1 tbsp vegetable oil in a saucepan over medium heat until it shimmers.
2. Add the finely chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
3. Sprinkle 1 tbsp all-purpose flour over the onions and cook for 1 minute, stirring constantly, to form a roux.
4. Gradually whisk in 1 ½ cups low-sodium beef broth until no lumps remain.
5. Stir in 2 tbsp grated Japanese curry roux until completely dissolved.
6. Bring the sauce to a simmer, then reduce heat to low and let it bubble gently for 10 minutes, stirring occasionally, until thickened. (Tip: For a super smooth sauce, you can blend it with an immersion blender after cooking.)
7. While the sauce simmers, combine 1 lb ground beef, ½ tsp kosher salt, and ¼ tsp black pepper in a bowl.
8. Gently mix with your hands until just combined, being careful not to overwork the meat.
9. Divide the mixture into 4 equal portions and shape each into a ¾-inch thick patty, slightly wider than your burger buns.
10. Set up a breading station with three shallow dishes: one with ½ cup all-purpose flour, one with 1 beaten egg, and one with 1 cup panko breadcrumbs.
11. Dredge each beef patty first in the flour, shaking off any excess.
12. Dip the floured patty into the beaten egg, coating completely.
13. Press the egg-coated patty firmly into the panko breadcrumbs, ensuring an even, thick coating on all sides.
14. Heat ½ cup vegetable oil in a large skillet over medium heat until it reaches 350°F, or when a breadcrumb dropped in sizzles immediately.
15. Carefully place two breaded patties into the hot oil and fry for 3-4 minutes per side, until the crust is deep golden brown and an instant-read thermometer inserted into the center reads 160°F. (Tip: Don’t crowd the pan—fry in batches if needed to maintain the oil temperature.)
16. Transfer the cooked burgers to a wire rack set over a baking sheet to drain excess oil. (Tip: Using a wire rack instead of paper towels keeps the crust extra crispy.)
17. Repeat the frying process with the remaining two patties.

That glorious crunch when you bite through the panko armor gives way to a perfectly medium-rare (or well-done, you do you) beef patty, all swimming in that rich, spiced curry sauce. Serve these bad boys on a sturdy brioche bun with a side of pickled ginger for a tangy punch, or go full deconstructed and serve the burger over a bowl of steamed rice, letting the curry sauce become the ultimate gravy.

Kimchi Slaw Pork Burgers

Sick of the same old burger routine? Let’s shake things up with a flavor explosion that’ll make your taste buds do a happy dance—these Kimchi Slaw Pork Burgers are here to rescue your dinner from boredom with a spicy, tangy twist that’s downright addictive.

Ingredients

• For the burgers: 1 lb ground pork, 1/4 cup panko breadcrumbs, 1 large egg, 2 tbsp soy sauce, 1 tbsp minced garlic, 1 tsp grated ginger, 1/2 tsp black pepper
• For the kimchi slaw: 1 cup chopped kimchi, 1/2 cup shredded carrots, 1/4 cup mayonnaise, 1 tbsp rice vinegar, 1 tsp sesame oil
• For assembly: 4 burger buns, 1 tbsp vegetable oil

Instructions

1. Preheat a grill or skillet to medium-high heat (about 375°F).
2. In a large bowl, combine 1 lb ground pork, 1/4 cup panko breadcrumbs, 1 large egg, 2 tbsp soy sauce, 1 tbsp minced garlic, 1 tsp grated ginger, and 1/2 tsp black pepper.
3. Gently mix the ingredients with your hands until just combined—overmixing can make the burgers tough.
4. Divide the mixture into 4 equal portions and shape each into a 1-inch thick patty.
5. Brush the patties with 1 tbsp vegetable oil to prevent sticking.
6. Place the patties on the preheated grill or skillet and cook for 5-6 minutes per side, or until the internal temperature reaches 160°F.
7. While the burgers cook, make the slaw by combining 1 cup chopped kimchi, 1/2 cup shredded carrots, 1/4 cup mayonnaise, 1 tbsp rice vinegar, and 1 tsp sesame oil in a medium bowl.
8. Toast the burger buns on the grill for 1-2 minutes until lightly golden—this adds a nice crunch.
9. Remove the burgers from heat and let them rest for 3 minutes to keep them juicy.
10. Assemble the burgers by placing a patty on each bun bottom, topping with a generous scoop of kimchi slaw, and finishing with the bun top.

Vibrant and packed with personality, these burgers boast a juicy, savory pork patty balanced by the crisp, tangy kick of kimchi slaw. Serve them with sweet potato fries to complement the spice, or pile extra slaw on the side for a crunchy salad twist—either way, they’re a guaranteed crowd-pleaser that’ll have everyone asking for seconds.

Sesame Miso Black Bean Burgers

Kick those boring veggie burgers to the curb, because we’re about to get seriously savory with a patty that actually has personality! These sesame miso black bean burgers are the flavor-packed heroes your meatless Mondays have been desperately dreaming of, delivering an umami punch that’ll make you forget all about that sad, crumbly bean patty from last week. Get ready to meet your new plant-based best friend that’s anything but basic.

Ingredients

For the burger base:
– 2 cups cooked black beans, drained and patted dry
– 1/2 cup panko breadcrumbs
– 1 large egg, beaten
– 2 tablespoons white miso paste
– 1 tablespoon toasted sesame oil
– 2 cloves garlic, minced
– 1/4 cup finely chopped red onion

For cooking and serving:
– 2 tablespoons vegetable oil
– 4 burger buns
– 1/4 cup mayonnaise
– 1 tablespoon sriracha
– 1 cup mixed greens
– 1/4 cup pickled red onions

Instructions

1. Place the black beans in a large bowl and mash with a fork until about half the beans are broken down but some remain whole for texture.
2. Add the panko breadcrumbs, beaten egg, miso paste, sesame oil, minced garlic, and chopped red onion to the mashed beans.
3. Mix all ingredients thoroughly with your hands until well combined and the mixture holds together when pressed.
4. Divide the mixture into 4 equal portions and shape each into a 3/4-inch thick patty, pressing firmly to compact.
5. Place the formed patties on a parchment-lined baking sheet and refrigerate for 30 minutes to help them hold their shape during cooking.
6. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat until shimmering, about 2 minutes.
7. Carefully place the chilled patties in the hot skillet, leaving space between them.
8. Cook the patties for 5-6 minutes on the first side until a deep golden-brown crust forms.
9. Flip the patties using a thin spatula and cook for another 5-6 minutes on the second side until evenly browned.
10. While the patties cook, mix the mayonnaise and sriracha in a small bowl to create a spicy mayo sauce.
11. Lightly toast the burger buns in a toaster or in the same skillet for 1-2 minutes until golden.
12. Spread the spicy mayo on the bottom buns, then layer with mixed greens, the cooked burger patty, and pickled red onions.
13. Top with the remaining bun halves and serve immediately.

Who knew plant-based could pack this much savory satisfaction? The exterior develops this incredible crispy crust while the interior stays miraculously moist and tender, with the miso and sesame oil creating this addictive umami depth that’ll have you questioning why you ever bothered with beef. Try serving these bad boys with sweet potato fries and an extra drizzle of that spicy mayo for a meal that’ll make even the most devoted carnivores do a double-take.

Spicy Peanut Chicken Burgers

Who says burgers have to be boring? These Spicy Peanut Chicken Burgers are here to shake up your dinner routine with a flavor explosion that’ll make your taste buds do a happy dance—because life’s too short for bland food!

Ingredients

For the Chicken Patties:
– 1 lb ground chicken
– 1/4 cup creamy peanut butter
– 1 tbsp soy sauce
– 1 tsp sriracha
– 1/2 cup panko breadcrumbs
– 1 large egg
– 2 tbsp chopped cilantro
– 1/2 tsp garlic powder
For Cooking and Serving:
– 1 tbsp vegetable oil
– 4 burger buns
– 1 cup shredded lettuce
– 4 slices tomato

Instructions

1. In a large bowl, combine 1 lb ground chicken, 1/4 cup creamy peanut butter, 1 tbsp soy sauce, 1 tsp sriracha, 1/2 cup panko breadcrumbs, 1 large egg, 2 tbsp chopped cilantro, and 1/2 tsp garlic powder. Tip: Mix gently with your hands to avoid overworking the meat, which keeps the patties tender. 2. Divide the mixture into 4 equal portions and shape each into a 1/2-inch thick patty. 3. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until it shimmers. 4. Place the patties in the skillet and cook for 5–6 minutes per side, until the internal temperature reaches 165°F and the exterior is golden brown. Tip: Use a meat thermometer for accuracy to ensure safe eating without drying out the chicken. 5. While the patties cook, lightly toast 4 burger buns in a toaster or on the skillet for 1–2 minutes until warm and crisp. 6. Assemble the burgers by placing each patty on a bun bottom, then topping with 1/4 cup shredded lettuce and 1 slice tomato per burger. Tip: For extra crunch, add a sprinkle of extra panko breadcrumbs to the lettuce layer. 7. Cover with the bun tops and serve immediately. Very juicy and packed with a nutty kick, these burgers offer a satisfying crunch from the panko and a creamy texture from the peanut butter. Try serving them with a side of sweet potato fries to balance the heat, or crumble leftovers over a salad for a next-day twist—they’re so versatile, you’ll want to make a double batch!

Conclusion

Vibrant flavors await in these 34 Asian-inspired burger recipes that bring exciting twists to your kitchen. We hope you discover new favorites to grill up and enjoy with family and friends. Don’t forget to share which recipe you loved most in the comments below and pin this article to your Pinterest boards for easy reference. Happy cooking!