Mini Bao Burgers with Savory Steak Sauce

Mini Bao Burgers with Savory Steak Sauce
25 servings, 3 mini burgers each


Ingredients Weights Measures
Spicy Steak Sauce
A.1. Thick & Hearty Steak Sauce 15 oz. 1-2/3 cups
hoisin sauce 7-1/2 oz. 3/4 cup
TAPATIO Hot Sauce 1 oz. 2-1/2 Tbsp.
Crispy Fried Green Onions
tempura batter mix, prepared - 2-1/2 qt.
ground white pepper - 2-1/2 tsp.
green onions, each trimmed to 6-inch lengths, cut lengthwise in half 2 lb. 75 each
Chinese five-spice powder 2-1/2 oz. 2/3 cup
sugar 2-1/2 oz. 6-1/2 Tbsp.
salt - 5 tsp.
mini beef patties (80/20), 1-1/2 oz. each 7 lb. 75 each
Chinese steamed mini sandwich buns (2-1/2-inch wide), split - 75 each
fresh Thai basil leaves 1-1/4 oz. 1-1/4 cups
canned pear slices in syrup, drained 4 lb. + 8 oz. 150 slices
plum tomatoes, cut into 8 slices 3 lb. + 12 oz. 10 each
alfalfa sprouts 8 oz. 1-1/4 qt.


SPICY Steak Sauce Mix ingredients until well blended; set aside.

CRISPY Fried Green Onions Mix tempura batter and pepper. Dip onions into batter, turning to evenly coat. Deep fry in 350ºF oil 30 to 40 seconds or until crisp; drain.

BURGERS Mix five-spice powder, sugar and salt.

FOR each serving Rub about 1/2 tsp. spice mixture over each of 3 beef patties; cook on medium-high heat 5 min. on each side or to medium (160ºF) or desired doneness.

TOP bottom half of each bun with 3 or 4 basil leaves, about 1 oz. pears, 1 burger, 1 tomato slice, 1 Tbsp. sprouts and 1-1/2 tsp. of Spicy Steak Sauce. Cover with tops of buns. Serve with 6 Crispy Fried Green Onions.

TAPATIO is a registered trademark of TAPATIO Foods LLC.

Kraft Kitchens Tips

Prepare using A.1. Original Sauce.
Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.