Asian Burgers with Ginger-Lemon Mayonnaise
America's favorite food gets an Asian spin.
- 1 pound extra-lean ground beef (also called 95/5 or 5%)
- 1/4 cup soft bread crumbs
- 1 egg white
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons soy sauce
- 4 whole wheat hamburger buns, split
- Ginger-Lemon Mayonnaise:
- 1/4 cup light mayonnaise
- 1 1/2 tablespoons finely chopped fresh chives or green onion tops
- 1 1/2 tablespoons fresh lemon juice
- 1 1/2 teaspoons soy sauce
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon dark sesame oil
- 1/8 teaspoon ground red pepper (optional)
- Shredded Napa cabbage or lettuce, bell pepper strips, bean sprouts
- Combine Ginger-Lemon Mayonnaise ingredients in small bowl; refrigerate until ready to use.
- Combine ground beef, bread crumbs, egg white, salt, and pepper in large bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties.
- Place patties on grid over medium, ash-covered coals. Grill, uncovered, 11-13 minutes to medium (160°F) doneness (until no longer pink in center and juices show no pink color), turning occasionally and basting with 2 tablespoons soy sauce during last 5 minutes of grilling. About 2 minutes before burgers are done, place buns, cut sides down, on grid. Grill until lightly toasted.
- Place burger on bottom of each bun; top with equal amount of mayonnaise and toppings, if desired. Close sandwiches.
Per serving: 340 calories; 14 g fat (4 g saturated fat; 3 g monounsaturated fat); 70 mg cholesterol; 937 mg sodium; 26 g carbohydrate; 3.4 g fiber; 28 g protein; 6.8 mg niacin; 0.4 mg vitamin B-6; 2.1 mcg vitamin B-12; 3.6 mg iron; 41.9 mcg selenium; 6.4 mg zinc.
Source: The Healthy Beef Cookbook (Wiley, 2006).
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