Thai Burgers
These unique burgers are topped with the flavors of Thailand: peanut butter, lime juice and hoisin with the crunch of cabbage.
Cook Time: 30 Minutes
Servings: 4
Ingredients: 10
Ingredients
Preparation
-
Step 1
Combine cabbage and 1 tablespoon lime juice in medium bowl; set aside.
-
Step 2
Combine Ground Beef, green onion, ginger and chili sauce in medium bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties.
Cooking Tip: Hot chili sauce, an Asian condiment made from red chilies, garlic and vinegar, imparts a tangy, spicy heat to dishes. Hot chili sauce is available in Asian markets and the Asian section of most supermarkets.
-
Step 3
Heat nonstick skillet over medium heat until hot. Place patties in skillet; cook 10 to 12 minutes until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. Season with salt and pepper, as desired.
Cooking Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
-
Step 4
Meanwhile, combine peanut butter, hoisin sauce, remaining 1 tablespoon lime juice and sesame oil in small bowl. Cover and refrigerate until ready to use.
-
Step 5
Place 1 burger on bottom half of each bun; top evenly with peanut butter mixture and cabbage mixture. Close sandwiches.
Nutrition Information
354 Calories
4.3g SAT FAT
31g PROTEIN
4.8 mg IRON
6.9 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving using 93% lean ground beef: 354 Calories; 117.9 Calories from fat; 13.1g Total Fat (4.3 g Saturated Fat; 0.2 g Trans Fat; 2.2 g Polyunsaturated Fat; 5.2 g Monounsaturated Fat;) 84 mg Cholesterol; 380 mg Sodium; 28 g Total Carbohydrate; 1.2 g Dietary Fiber; 6 g Total Sugars; 31 g Protein; 0.2 g Added Sugars; 96.3 mg Calcium; 4.8 mg Iron; 539 mg Potassium; 0 mcg Vitamin D; 0.3 mg Riboflavin; 8.7 mg NE Niacin; 0.5 mg Vitamin B6; 2.9 mcg Vitamin B12; 286 mg Phosphorus; 6.9 mg Zinc; 33.4 mcg Selenium; 105.7 mg Choline.
This recipe is an excellent source of Protein, Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Potassium, and Choline.
385 Calories
6g SAT FAT
26g PROTEIN
4.1 mg IRON
5.4 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving using 80% lean ground beef, 1/4 recipe: 385 Calories; 164.7 Calories from fat; 18.3g Total Fat (6 g Saturated Fat; 0.6 g Trans Fat; 2.2 g Polyunsaturated Fat; 7.7 g Monounsaturated Fat;) 68 mg Cholesterol; 377 mg Sodium; 28 g Total Carbohydrate; 1.2 g Dietary Fiber; 6 g Total Sugars; 26 g Protein; 0.2 g Added Sugars; 106.6 mg Calcium; 4.1 mg Iron; 456 mg Potassium; 0 mcg Vitamin D; 0.3 mg Riboflavin; 8.9 mg NE Niacin; 0.4 mg Vitamin B6; 2.2 mcg Vitamin B12; 238 mg Phosphorus; 5.4 mg Zinc; 28.9 mcg Selenium; 76.2 mg Choline.
This recipe is an excellent source of Protein, Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Phosphorus, and Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Related Recipes
Browse Recipes by Category
Google
Create an account then Cook, Save, & Share!
Register now to save favorites and discover new recipes every week.
Continue to SaveAlready have an account? Log In
