Ginger Sate Burgers with Sweet and Sour Sauce With Turmeric Buttered Rice and Quick Roasted Asparagus

Serves 4


1 lb ground sirloin
1 large egg
2 t Penzy’s Sate Seasoning
2 T chopped candied ginger
2 t heavy cream
1/8 C plain bread crumbs
2 t salt + more to taste
½ t pepper + more to taste
1 t fresh thyme leaves
½ C rice wine vinegar
¼ C sweet chili sauce
1/8 C soy sauce
½ C brown sugar loosely packed
3 T unsalted butter divided
3-4 T oil for pan and for asparagus
Sesame seeds for garnish
Fresh basil leaves for garnish


  • In a small saucepan combine the vinegar, chilisauce, brown sugar, and soy sauce. Let simmer on very low bubble for about 8-10 minutes unti slightly thickened. Take off heat and stir in 1 T unsalted butter and whisk in to melt. Then set aside.
  • For burgers, combine raw hamburger and all ingredients down to thyme leaves. Combine well. Form into small patties about 3 ½ “ across. Makes about 8-9 patties. In a large saute pan with just a little oil and heat until hot. Sear the burgers on both sides until medium rare. Lower heat. Then add the reduced sweet and sour sauce and simmer on low until burgers are cooked through, about 3-4 minutes.
  • RICE: Cook ½ jasmine rice in 1 ½ C water for 20 minutes. Then add ½ t coriander powder, 1 t turmeric powder and 2 T butter. Season with salt to taste.
  • ASPARAGUS: 16-20 asparagus spears with bottom trimmed. Don’t use the skinny ones. Make sure they’re all decent width. Toss with olive oil and salt and pepper. Spread out on a sheet pan. Roast in a 500 degree F oven, (YES 500 degrees) for 6 minutes. They’re AMAZING!!!

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