TOGARASHI BEEF BURGERS

Hands-on time: 30 minutes Total time: 30 minutes Makes: 6 servings The bold flavours of Japanese togarashi, ginger and miso add a trendy twist to the beloved burger. Burgers: 4 slices white bread, crusts removed ⅔ cup sodium-reduced beef broth 2 tbsp white miso paste 1 kg lean ground beef 2 cloves garlic, minced 2 tbsp grated fresh ginger 2 tbsp shichimi togarashi 1 batch Maple Mustard Beer Glaze (see recipe, right) 170 to 225 g cheese (such as Cheddar,

Camembert, blue or goat cheese) 6 hamburger buns, split and toasted Garnish (optional): Best Burger Sauce (see recipe, right) Bánh Mì Pickles (see recipe, right)

Tear bread into bite-size pieces. In bowl, using hands, mash bread, broth and miso paste until fine paste. Crumble in beef; add garlic, ginger and shichimi togarashi. Stir to mix. Shape into six ½-inch thick patties. (Make-ahead: Layer between parchment paper in airtight container; refrigerate for up to 24 hours.) Place patties on greased grill over medium-high heat; brush with half of the glaze. Close lid and grill, turning once and basting with remaining glaze, until instant-read thermometer inserted sideways in patties reads 160°F, about 8 minutes. Top each patty with cheese; grill until melted, about 1 minute. Serve in buns spread with Best Burger Sauce and topped with Bánh Mì Pickles (if using).

PER SERVING: about 660 cal, 45 g pro, 28 g total fat (13 g sat. fat), 53 g carb (2 g dietary fibre, 20 g sugar), 118 mg chol, 1,106 mg sodium, 575 mg potassium. % RDI: 31% calcium, 42% iron, 8% vit A, 36% folate. Shichimi togarashi is an aromatic Japanese table condiment typically used as a topping for soups and noodle dishes. While there are many variations, most blends include a combo of red chili peppers, pepper, sesame seeds, dried orange peel, nori flakes, prickly ash pods, hemp seeds and poppy seeds.