Mix the patty ingredients and then gently form four patties of equal size, each about 2 centimetres thick. With your thumb or the back of a spoon, make a shallow indentation about 2.5 centimetres wide in the centre of the patties to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill.
Related Grill Skills
Mincing Ginger
Mincing Garlic
Prepare the grill for direct cooking over medium–high heat (200ºC to 260ºC).
In a large skillet over medium heat on the stove, warm the vegetable oil, sesame oil and 1 teaspoon of the chili–garlic sauce. Gradually add the spinach by the handful and stir just until it begins to wilt, 2 to 3 minutes. Remove from the heat and add the sesame seeds.
Combine the ketchup with the remaining 2 tablespoons chili–garlic sauce.
Grill the patties over direct medium–high heat, with the lid closed, until cooked to medium doneness (70ºC), 8 to 10 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, toast the buns, cut-side down, over direct heat.
Build each burger on a bun with chili–garlic ketchup, a patty and sesame spinach. Serve warm.
Let's Gear Up
Recommended Tools
Let's Gear Up
Recommended Tools
Recommended Tools carousel, use the previous and next arrows to navigate, or jump to any slide with the slide bullets.
