- Portion size 4 servings
- Credits : Canadian Living Magazine: February 2010
Ingredients
Method
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.
Nutritional facts Per serving: about
- Sodium 673 mg
- Protein 21 g
- Calories 266.0
- Total fat 18 g
- Potassium 382 mg
- Cholesterol 99 mg
- Saturated fat 6 g
- Total carbohydrate 4 g
%RDI
- Iron 19.0
- Folate 14.0
- Calcium 3.0
- Vitamin A 3.0
- Vitamin C 17.0
