SPICY KIM­CHI BURG­ERS

Better Homes & Gardens - Best of Summer Recipes - - Whoa! Now That’s A Burger! -

prep 20 min­utes grill 10 min­utes

1 recipe Sesame-scal­lion May­on­naise or

may­on­naise of choice

1 cup shred­ded red cab­bage

1 cup bot­tled spicy kim­chi, chopped

21/4 lb. ground beef chuck

1 Tbsp. fish sauce

6 ham­burger buns

1. Pre­pare Sesame-scal­lion May­on­naise. In medium bowl toss red cab­bage with kim­chi and 1 Tbsp. of the Sesame-scal­lion May­on­naise.

2. In large bowl gen­tly mix beef and fish sauce; shape into six 3/4- inch-thick pat­ties. In­dent each patty. Grill pat­ties, cov­ered, over medium heat 10 to 12 min­utes un­til done ( 160° F), turn­ing once mid­way through grilling. For each burger, spread 1 Tbsp. Sesame-scal­lion May­on­naise on bun. Layer patty and some kim­chi mix­ture. Makes 6 burg­ers.

sesame-scal­lion may­on­naise In small bowl whisk 1 pas­teur­ized egg yolk, 1 Tbsp. Di­jon mus­tard, 1 Tbsp. white vine­gar, and 1 Tbsp. chili sauce un­til com­bined. In a thin stream slowly whisk in 1/3 cup sesame oil and 1/3 cup peanut oil (may­on­naise will thicken). Stir in 2 green onions and 1 tsp. sesame seeds. Re­frig­er­ate, cov­ered, up to 3 days; stir be­fore us­ing. Makes 1 scant cup.

per burger 760 cal, 58 g fat ( 16 g sat. fat), 148 mg chol, 779 mg sodium, 24 g carb, 2 g fiber, 5 g sug­ars, 35 g pro.

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