TOGARASHI BEEF BURG­ERS

Canadian Living - - Burgers & Toppings -

TEST KITCHEN TIP

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 zest, nori flakes, prickly ash pods, hemp seeds and poppy seeds.

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 maple 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.

MAKES 6 SERV­INGS HANDS-ON TIME 30 MIN­UTES TO­TAL TIME 30 MIN­UTES

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.