Beef and Coriander Burgers Beef and Coriander Burgers

Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : ©



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, jalape?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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 367 mg
  • Protein 24 g
  • Calories 226.0
  • Total fat 12 g
  • Cholesterol 106 mg
  • Saturated fat 5 g
  • Total carbohydrate 6 g


  • Iron 20.0
  • Folate 12.0
  • Calcium 3.0
  • Vitamin A 6.0
  • Vitamin C 22.0
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Beef and Coriander Burgers