We wouldn’t turn down a reputable magazine’s test kitchen recipe on any day of the week, but this one really stole our hearts because of its international appeal. Flavored with fresh ginger, cilantro, green onions, and sesame oil, these burgers have an Asian-meatball quality to them, and are topped with lime-based coleslaw for a bright flavor and crunchy texture.
- 1/4 Cup light mayonnaise
- 1 Tablespoon reduced-sodium soy sauce
- 2 limes
- 3 1/2 Cups shredded cabbage
- 1/2 Teaspoon salt
- 1 1/4 Pound 90 percent lean ground beef
- 1/2 Cup loosely packed cilantro leaves, coarsely chopped
- 2 green onions, chopped
- 1 Tablespoon finely chopped fresh ginger
- 1 Teaspoon Asian sesame oil
- 1/4 Teaspoon crushed red pepper
- 4 sesame-seed hamburger buns, split and toasted
In a small bowl, stir the mayonnaise and soy sauce together until blended and set aside. Grate ½ teaspoon of peel from the limes and squeeze 3 tablespoons of juice. In large bowl, toss together the lime peel and juice with the cabbage and ¼ teaspoon salt and set aside.
Prepare the outdoor grill for direct grilling over medium heat, or lightly spray ridged grill pan with nonstick cooking spray, then place over medium heat until hot.
Meanwhile, in medium bowl, combine the beef, cilantro, green onions, ginger, sesame oil, crushed red pepper, and ¼ teaspoon salt until blended, careful not to overmix. Shape the beef mixture into four ¾-inch-thick burgers, handling meat as little as possible for best texture.
Place the burgers on a hot grill rack or pan; cook, covered, 10 to 12 minutes for medium or until desired doneness, turning the burgers over once halfway through cooking. (Instant-read meat thermometer inserted horizontally into center of patties should register 160 degrees.)
Serve the burgers on buns with slaw and soy mayonnaise. Serve with any additional slaw on the side.