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Mongolian Beef Burgers with Asian Mayo


Special Diet


Sauce, Main Course, Sandwiches, Burgers, Wraps

Main Ingredient



Restaurant Favorites


Asian Mayo

  • 1 cup mayo
  • 3 tbsp San-J Korean BBQ Sauce
  • 1 tbsp lemon or lime juice


  • 1 1/2 pounds ground chuck 20% fat
  • 3 tbsp San-J Mongolian Sauce, divided
  • vegetable oil
  • kosher salt
  • freshly ground black pepper
  • 4 hamburger buns, toasted
  • lettuce leaves
  • 8 strips roasted red peppers


  • Mix all ingredients for Asian Mayo. Transfer to a squeeze bottle and store chilled for service.
  • Combine the beef with 2 tablespoons San-J Mongolian Sauce. Divide the meat into 4 equal portions. Form each portion into a 3/4 inch thick patty and, using your thumbs, make a deep depression into the center of each patty. Brush both sides of the burgers with oil and season generously with salt and pepper.
  • Grill the burgers over high heat for 3-4 minutes or until browned on the bottom and you see juices rising to the top. Flip the burger and grill for another 4 minutes for medium-rate, or 5-6 minutes for medium. Remove the burgers from the grill and brush with remaining tablespoon of Mongolian Sauce.
  • Spread a little of the Asian Mayo on the bottom buns, layer each with lettuce, a burger, more mayo, roasted red pepper strips, and the top bun. Serve with fries or tots and more Asian Mayo for dipping.

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