Introducing my Asian Smashburger is a BOLD twist on an American classic. Delicious and packed with so much flavor.
This Asian Smashburger brings bold, juicy flavors with two perfectly seared beef patties, creamy truffle aioli, tangy pickled veggies, and a fresh crunch of cucumber. Topped with cilantro and green onions, it’s the ultimate fusion of savory and refreshing.
Over on Instagram, I teamed up with Kewpie Mayo to share a delicious recipe using their amazing mayo, and I’m excited to share the full recipe with you here!
Why you’ll love this Asian Smashburger?
- Savory, Umami-Packed Flavor – Infused with soy sauce, sesame oil, and garlic for a bold, mouthwatering bite.
- Tangy, Creamy Sauce – The rich Kewpie mayo-based sauce adds the perfect balance of tang, spice and creaminess.
- Perfect Combination of flavor and spice – topped with pickled cucumbers or a crisp slaw for an extra layer of texture and flavor.
- Quick and Easy – Ready in minutes, perfect for a weeknight meal that delivers big flavor with minimal effort.
What you’ll need for this Asian Smashburger
- Buns: i like using potato rolls.
- Ground beef: seasoned with green onions, kewpie, chili garlic sauce.
- Soy sauce: I like using low sodium season.
- Chili garlic paste: Adds the perfect kick to the ground beef
- green onions: diced.
- Kewpie Mayo: this keeps the beef really moist and helps add the crust.
Toppings:
- cucumber: thinly sliced
- pickled veggies: see notes
- cilantro
Chili Garlic Truffle aioli
- kewpie mayo
- garlic powder
- chili garlic sauce
- chili garlic crunch oil
- lemon juice
- white truffle oil
What to serve this Asian Smashburger?
- fries
- a side salad
- roasted veggies
More Recipes To Try
Chicken Rasta Pasta
Pan Roasted Zucchini Pasta
Creamy Cajun Pasta
Cali Smashburger
If you try these Asian Smashburger, please be sure to leave a comment, and or tag me on Instagram @cookwithci. I would love to see your recreations and hear your thoughts.
Asian Smashburger
Ingredients
- potato rolls
- 1 lb ground beef
- 1-2 sprigs green onions diced
- 2 tbsp kewpie mayo + more for toasting
- 1-2 tsp chili garlic sauce
- 1/2 tsp garlic powder
Pickled veggies
- 1 cup vinegar
- 1 cup hot water
- 2 tsp sugar
- pinch of salt
- onions thinly slices
- carrots julienned
- jalapeño slices
Toppings
- cucumber slices
- cilantro
- jalapeño sliced
Truffle aioli
- 1/4 cup kewpie mayo
- 2 tbsp chili garlic paste
- 1 tsp garlic powder
- 1/2 lemon juice
- 1 tbsp white truffle oil
Instructions
For pickled veggies
- Wash and cut carrots into julienned strips. Add to a bowl, sprinkle with salt, sugar and allow to sit for 20 minutes. After 20 minutes, the carrots should be flexible. Rinse under cold water. Add the carrots to a mason jar.
- For the brine, add hot water, vinegar, sugar, salt. Mix until combined. Then pour over the carrots. Add in thinly sliced onions and jalapeño if desired.
- Cover and place in the fridge for at least an hour, overnight is best
For Smashburger
- Add ground beef to a bowl and season with green onions, chili garlic paste, soy sauce, Kewpie mayo and garlic powder. Mix until well combined.
- Roll ground beef into balls and set aside. Heat a cast iron skillet or griddle over medium-high heat until hot.
- Spread Kewpie mayo on the cut sides of the burger buns, then toast them on the skillet until golden brown.
- Place a beef ball onto the skillet and immediately smash it down with a burger press or plate until thin.
- Flip the burger and cook for another 1-2 minutes. Add cheese if desired and let it melt.
For the truffle aioli
- In a bowl combine Kewpie mayo, chili garlic paste, chili garlic crunch, lemon juice, garlic powder, Sriracha and white truffle oil. Mix until smooth.
To assemble
- Spread a layer of truffle aioli on both sides of the toasted buns. Place one burger patty on the bottom bun, then add a layer of pickled veggies. Add the second burger patty on top of the veggies, followed by fresh cilantro and green onions.
- On the top bun, layer slices of cucumber.Close the burger, slice, and serve immediately.
Did you make it?
Tag @cookwithci on Instagram and hashtag #CookwithCi
