Pacific Rim Burgers
22 people added this to their Recipe Box
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 266266 cal |
| pro | 21 g21g pro |
| total fat | 18 g18g total fat |
| sat. fat | 6 g6g sat. fat |
| carb | 4 g4g carb |
| fibre | 1 g1g fibre |
| chol | 99 mg99mg chol |
| sodium | 673 mg673mg sodium |
| potassium | 382 mg382mg potassium |
| % RDI: | - |
| calcium | 33 calcium |
| iron | 1919 iron |
| vit A | 33 vit A |
| vit C | 1717 vit C |
| folate | 1414 folate |
Ingredients
-
2/3 cup (150 mL) grated peeled daikon radish (about 6 oz/175 g)
2 green onions, minced
1/2 tsp (2 mL) grated gingerroot
3 tbsp (45 mL) ponzu sauce or sodium-reduced soy sauce
Burgers:
1 egg
1 tbsp (15 mL) grated gingerroot
1 tsp (5 mL) sesame oil
1/2 tsp (2 mL) pepper
1/4 tsp (1 mL) salt
1 lb (500 g) regular ground beef
1 tbsp (15 mL) vegetable oil
Preparation
Place daikon in cheesecloth-lined strainer; gently squeeze to remove some but not all of the liquid. Place in bowl; stir in onions and ginger. Set aside.
Burger: In large bowl, beat egg with 1 tbsp (15 mL) water; stir in ginger, sesame oil, pepper and salt. Mix in beef. Shape into four 3/4-inch (2 cm) thick patties. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 24 hours or freeze for up to 1 month.)
In large skillet, heat vegetable oil over medium-high heat; cover and cook patties, turning once, until digital thermometer inserted sideways into centres reads 160°F (71°C), 10 to 12 minutes. Serve mounded with daikon mixture. Drizzle with ponzu sauce.
Burger: In large bowl, beat egg with 1 tbsp (15 mL) water; stir in ginger, sesame oil, pepper and salt. Mix in beef. Shape into four 3/4-inch (2 cm) thick patties. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 24 hours or freeze for up to 1 month.)
In large skillet, heat vegetable oil over medium-high heat; cover and cook patties, turning once, until digital thermometer inserted sideways into centres reads 160°F (71°C), 10 to 12 minutes. Serve mounded with daikon mixture. Drizzle with ponzu sauce.
Source : Canadian Living Magazine: February 2010
- Keywords : Dinner; Japanese; Beef; Radishes; Green onions; Skillet; Make-Ahead; 300 calories;
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