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INGREDIENTS
| 1-1/2 lb |
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750 g |
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Ground Sirloin, Round or Chuck |
| 1/4 cup |
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50 mL |
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finely chopped fresh coriander |
| 2 |
|
2 |
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cloves garlic, minced |
| 2 |
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2 |
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green onions, finely chopped |
| 1 tsp |
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5 mL |
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EACH salt, finely grated lemon rind and minced gingerroot |
| 1/4 tsp |
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1 mL |
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hot chili pepper flakes |
| 1 |
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1 |
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narrow baguette, cut into quarters and split in half lengthwise |
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Mayonnaise, shredded nappa cabbage or lettuce, thinly sliced English cucumber |
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Spicy Carrot Slaw (recipe follows) |
| Spicy Carrot Slaw |
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| 1/4 cup |
|
50 mL |
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rice vinegar |
| 1/2 cup |
|
125 mL |
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shredded carrot |
| 1/2 tsp |
|
2 mL |
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granulated sugar |
| 1/4 tsp |
|
1 mL |
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hot chili pepper flakes |
PREPARATION TIME: 20 minutes
COOKING TIME: 15 minutes
DIRECTIONS
1. Combine ground sirloin, coriander, garlic, green onions, salt, lemon rind, ginger and chili pepper flakes, using light hand for the most tender burgers. Form into four 3/4-inch (2 cm) thick even-sized patties.
2. Grill patties using medium-high heat for 5-7 minutes per side, until digital rapid-read thermometer inserted sideways into centre of each patty reads 160°F (71°C). Meanwhile, grill cut sides of baguette until lightly golden.
3. Spread each baguette piece with mayonnaise. Top each bottom piece with cabbage and patty. Top patties with cucumber, Spicy Carrot Slaw and baguette top.
Spicy Carrot Slaw:
Heat rice vinegar to boiling; pour over shredded carrot. Stir in granulated sugar and hot chili pepper flakes; let stand for 5 minutes. Drain, reserving carrot; use immediately or cover and refrigerate for up to 3 days. Stir in some chopped fresh coriander just before serving if desired.
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NUMBER OF SERVINGS: 4 SERVINGS
NUTRITION INFORMATION PER SERVING
| 662 Calories |
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36 g Fat |
| 49 g Protein |
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41 g Carbohydrates |
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An excellent source of Iron (38 % RDI)
and Zinc (98 % RDI)
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