Pacific Rim Burgers

Author: Canadian Living

  • 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
  • Fibre 0.0
  • Folate 14.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 17.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pacific Rim Burgers

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