Beef and Coriander Burgers
These burgers, fragrant with South Asian spices, are inspired by patties that are traditionally fried and served with naan (Indian flatbread). They are just as good, if not better, grilled and tucked into a hamburger bun.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 226 |
| pro | 24 g |
| total fat | 12 g |
| sat. fat | 5 g |
| carb | 6 g |
| fibre | 1 g |
| chol | 106 mg |
| sodium | 367 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 20% |
| vit A | 6% |
| vit C | 22% |
| folate | 12% |
-
1 small red onion
1 egg
2 tbsp (25 mL) water
Half small onion, grated
1/4 cup (50 mL) chopped fresh coriander
2 tsp (10 mL) minced jalapeño pepper
1 tsp (5 mL) ground coriander
1/2 tsp (2 mL) ground cumin
1/2 tsp (2 mL) each salt and pepper
1 lb (500 g) lean ground beef
1 cup (250 mL) cherry tomatoes, quartered
Preparation:
With sharp knife, cut red onion into paper-thin rings. Soak in bowl of ice water for 1 hour. (Make-ahead: Drain; cover and refrigerate for up to 24 hours.)
Meanwhile, in large bowl, beat egg with water; stir in grated onion, chopped fresh coriander, jalapeño, ground coriander, cumin, salt and pepper. Add beef; mix just until combined. Shape into four 3/4-inch (2 cm) thick patties. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 24 hours or freeze for up to 1 month. Thaw in refrigerator.)
Place on greased grill over medium heat; close lid and grill, turning once, until digital thermometer inserted sideways into centre reads 160°F (71°C), about 15 minutes. Top with red onion and cherry tomatoes.
Source
© CanadianLiving.com
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