Perfectly Purple Burger | Good Times With Jen



Inspired by Filipino flavors, this burger is complete with bun, slaw and cheese — all in a pretty purple hue.
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For the buns:
2 cups flour
1 cups grated ube (purple yam or sweet potato), steamed and mashed
¾ cups warm water
½ tsp yeast
For the cheese:
4 ounces solid mild cheddar cheese, shredded
2 tbsp nonfat milk powder
1 tablespoon tapioca flour or starch
salt to taste
1 tablespoons butter
2 tbsp dry white wine
2 tbsp water
4-5 drops purple food color
For the patties:
½ lb fresh ground pork
3 garlic cloves, minced
3 tbsp lower-sodium soy sauce
2 tbsp White vinegar
Ground black pepper to taste
For the slaw:
1 cup red cabbage, shredded
½ cup red onion, thinly sliced
1 tbsp ginger, minced
2 Thai chilis, seeded and thinly sliced
¼ cup white vinegar
1 tbsp sugar

1.) Make the buns: In a bowl, combine warm water and yeast. Add to flour while mixing. Then add ube and knead into smooth dough ball. Cover with a clean cloth and allow to rise for 2 hours or until doubled in size. Transfer to a lightly floured surface, and gently knead to form a log. Divide into 6 equal portions. Gently roll each portion into a ball, place on individual parchment squares, cover the surface loosely with a clean towel, and allow to rest for 30 minutes. Cook in a steamer for a 15-18 minutes. Set aside.
3.) Make the cheese: In food processor, combine cheese, milk powder, tapioca flour, and salt. In a saucepan, combine butter, wine, and water. Cover and bring it to a boil. Pour the hot liquid over the cheese, a little at a time. Then process for about a minute, and then add food coloring. Continue processing until the cheese has melted and everything is combined well. Pour mixture into a small plastic-lined container, smooth the top, and cover. Refrigerate until fully set and firm enough to slice.
3.) Make the slaw: combine all ingredients in a bowl. Set aside for 15 minutes.
4.) Make the patties: combine all ingredients in a bowl.
5.) To assemble: Slice buns and toast. Set a cast iron skillet on medium-high heat. Divide patty mixture. Place equal portions on the skillet, and use a spatula to smash the patties into flat rounds. Cook until the outer edges are brown. Flip and place a slice of cheese on top of each patty. Once the other side is cooked and the cheese has melted, top on the bun, along with the slaw.

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