I just tried this recipe from the August 2007 issue of Cooking Light and cannot begin to describe how yummy it turned out. If you do a bit of Asian cooking regularly, you probably already have most of the necessary ingredients on hand, too, which is another bonus. Highly recommended for those of you who, like me, love their Asian eats as well as that guiltiest of fast food pleasures, the classic burger.
KOREAN BARBECUE BURGERS
1/2 cup chopped green onions
1 1/2 tablespoons brown sugar
1 1/2 tablespoons minced peeled fresh ginger
3 tablespoons low-sodium soy sauce
1 tablespoon dark sesame oil
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 1/2 pounds ground sirloin
6 (1 1/2-ounce) whole wheat hamburger buns, split
6 red leaf lettuce leaves
6 tablespoons thinly sliced radishes
Combine first 8 ingredients. Divide the mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
Place patties on a grill rack coated with cooking spray; grill 6 minutes on each side or until a thermometer registers 160Â°. Remove from grill; let patties stand 5 minutes.
Place buns, cut sides down, on grill rack; grill 1 minute or until toasted. Place 1 patty on bottom half of each bun; top each serving with 1 lettuce leaf, 1 tablespoon radishes, and top half of bun.
6 servings (serving size: 1 burger)
CALORIES 343(38% from fat); FAT 14.4g (sat 4.7g,mono 5.7g,poly 2.3g); PROTEIN 26.7g; CHOLESTEROL 72mg; CALCIUM 72mg; SODIUM 534mg; FIBER 3.7g; IRON 3.8mg; CARBOHYDRATE 27.4g
Bruce Weinstein , Cooking Light, AUGUST 2007