Give your burgers some Asian flair by mixing ginger, Thai chili sauce, garlic, cilantro, green onions, soy sauce and lime into your lean ground beef before shaping the burger patties.Yield: 5 burgers
Difficulty Rating: Intermediate
Nutritional Highlights: Keep burgers heart-healthy and choose ground beef that’s at least 90 percent lean. Check labels for the lean (90 percent) to fat (10 percent) ratio. 93/7 ground beef is even leaner.Recipe Created By: Kim Galeaz
Recipe From: My Indiana Home
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- 1 ½ pounds extra lean ground beef (at least 90 percent lean)
- ½ cup plus 2 tablespoons soft whole-wheat breadcrumbs
- 1 large egg, slightly beaten
- ½ cup green onions, very finely chopped
- 1 large garlic clove, finely minced
- 2 tablespoons cilantro, finely chopped
- 1 teaspoon fresh ginger root, finely grated
- 2 tablespoons Thai chili sauce with garlic
- 1 tablespoon Thai sweet chili sauce
- 1 teaspoon soy sauce
- juice and zest from one medium lime
- 5 whole-grain or sesame seed bakery burger buns, split
- 10 Napa cabbage leaves
Tips & Notes
Condiments aren’t really necessary with these flavorful, moist burgers. But just in case you want extra flavor, skip traditional ketchup and mustard and serve Thai hot and sweet chili sauces.
- Preheat grill to medium. In a large bowl, combine ground beef, bread crumbs, egg, green onion, garlic, cilantro, ginger root, Thai chili sauces, soy sauce and lime juice and zest. Mix well. Lightly shape into 5 half-inch-thick patties.
- Place burgers directly on greased grill grates and cook until instant read thermometer registers 160 degrees, about 7 to 8 minutes. Turn burgers once while grilling.
- Serve each burger with two Napa cabbage leaves and bun.