|
| |
These Vietnamese-style burgers team Asian flavours with crusty baguette and mayonnaise, two French ingredients popular in Vietnam since colonial times.
| Prep: 20 minutes |
Cooking: 15 minutes |
|
| 1-½ lb |
(750 g) |
Ground Sirloin Beef, Round or Chuck |
| ¼ cup |
(50 mL) |
finely chopped fresh coriander |
| 2 |
|
cloves garlic, minced |
| 2 |
|
green onions, finely chopped |
| 1 tsp |
(5 mL) |
EACH salt, finely grated lemon rind and minced gingerroot |
| ¼ tsp |
(1 mL) |
hot chili pepper flakes |
| 1 |
|
narrow baguette, quartered and split in half lengthwise
Mayonnaise, shredded napa cabbage or lettuce, thinly sliced English cucumber
Spicy Carrot Slaw (recipe follows) |
|
| 1. |
Combine ground sirloin, coriander, garlic, green onions, salt, lemon rind, ginger and chili
pepper flakes, using light hand for the most tender burgers. Form into four ¾-inch (2 cm) thick even-size patties.
|
| 2. |
Grill patties over medium-high heat for 5 to 7 minutes per side or until digital rapid-read
thermometer inserted sideways into centre of each reads 160°F (71°C). Meanwhile, grill cut sides of baguette until lightly golden.
|
| 3. |
Spread each baguette piece with mayonnaise. Top each bottom piece with cabbage and patty. Top patties with cucumber, Spicy Carrot Slaw and baguette top.
|
Makes 4 servings.
Per serving: Per Serving: 258 Calories, 35 g protein, 12 g fat, 1 g carbohydrate
Good source of iron (24% DV), excellent source of zinc (90% DV), 28% DV sodium.
Spicy Carrot Slaw: Heat ¼ cup (50 mL) rice vinegar to boiling; pour over ½ cup (125 mL) shredded carrot. Stir in ½ tsp (2 mL) granulated sugar and ¼ tsp (1 mL) hot chili pepper flakes; let stand for 5 minutes. Drain, reserving carrot; use immediately or cover and refrigerate for up to 3 days. Stir in some chopped fresh coriander just before serving if desired.
|
|
|
