Name: Thai Burgers
Total time: 30 min
Yield: Makes 4 servings
Cuisine: Asian/Indian
Ingredients: 1 pound Ground Beef (93% lean or leaner); 1 cup shredded Napa cabbage; 2 tablespoons fresh lime juice, divided; 1/2 cup chopped green onions; 1 teaspoon ground ginger; 1 teaspoon hot chili sauce; 1 tablespoon creamy peanut butter; 1 tablespoon hoisin sauce; 1 teaspoon toasted sesame oil; 4 whole wheat or white hamburger buns, split

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These unique burgers are topped with the flavors of Thailand: peanut butter, lime juice and hoisin with the crunch of cabbage.

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30
min
4
SERVINGS
350
Cal
31 g
Protein

Test Kitchen Tips

It’s not a good idea to cut into a steak or burger to see if it’s done. You’ll lose juices and risk drying out the meat. Instead, rely on your thermometer to tell you when it’s done.

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30 min
4 SERVINGS
350 Cal
31 g Protein

Total Time: 30 min

Cook Mode

Ingredients:

1 pound Ground Beef (93% lean or leaner)
1 cup shredded Napa cabbage
2 tablespoons fresh lime juice, divided
1/2 cup chopped green onions
1 teaspoon ground ginger
1 teaspoon hot chili sauce
1 tablespoon creamy peanut butter
1 tablespoon hoisin sauce
1 teaspoon toasted sesame oil
4 whole wheat or white hamburger buns, split

Cooking:

Combine cabbage and 1 tablespoon lime juice in medium bowl; set aside.
Combine Ground Beef, green onion, ginger and chili sauce in medium bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties.

Cook's Tip: Hot chili sauce, an Asian condiment made from red chilies, garlic and vinegar, imparts a tangy, spicy heat to dishes. Hot chili sauce is available in Asian markets and the Asian section of most supermarkets.

Heat nonstick skillet over medium heat until hot. Place patties in skillet; cook 10 to 12 minutes until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. Season with salt and pepper, as desired.

Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.

Meanwhile, combine peanut butter, hoisin sauce, remaining 1 tablespoon lime juice and sesame oil in small bowl. Cover and refrigerate until ready to use.
Place 1 burger on bottom half of each bun; top evenly with peanut butter mixture and cabbage mixture. Close sandwiches.

Test Kitchen Tips

It’s not a good idea to cut into a steak or burger to see if it’s done. You’ll lose juices and risk drying out the meat. Instead, rely on your thermometer to tell you when it’s done.

Nutrition Information

Nutrition:

93% Lean
80% Lean

354 CALORIES

0 % *

4.3g SAT FAT

0 % DV **

31g PROTEIN

0 % DV

4.8 mg IRON

0 % DV

6.9 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving using 93% lean ground beef: 354 Calories; 117.9 Calories from fat; 13.1g Total Fat (4.3 g Saturated Fat; 0.2 g Trans Fat; 2.2 g Polyunsaturated Fat; 5.2 g Monounsaturated Fat;) 84 mg Cholesterol; 380 mg Sodium; 28 g Total Carbohydrate; 1.2 g Dietary Fiber; 6 g Total Sugars; 31 g Protein; 0.2 g Added Sugars; 96.3 mg Calcium; 4.8 mg Iron; 539 mg Potassium; 0 mcg Vitamin D; 0.3 mg Riboflavin; 8.7 mg NE Niacin; 0.5 mg Vitamin B₆; 2.9 mcg Vitamin B₁₂; 286 mg Phosphorus; 6.9 mg Zinc; 33.4 mcg Selenium; 105.7 mg Choline.

This recipe is an excellent source of Protein, Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Potassium, and Choline.

385 CALORIES

0 % *

6g SAT FAT

0 % DV **

26g PROTEIN

0 % DV

4.1 mg IRON

0 % DV

5.4 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving using 80% lean ground beef, 1/4 recipe: 385 Calories; 164.7 Calories from fat; 18.3g Total Fat (6 g Saturated Fat; 0.6 g Trans Fat; 2.2 g Polyunsaturated Fat; 7.7 g Monounsaturated Fat;) 68 mg Cholesterol; 377 mg Sodium; 28 g Total Carbohydrate; 1.2 g Dietary Fiber; 6 g Total Sugars; 26 g Protein; 0.2 g Added Sugars; 106.6 mg Calcium; 4.1 mg Iron; 456 mg Potassium; 0 mcg Vitamin D; 0.3 mg Riboflavin; 8.9 mg NE Niacin; 0.4 mg Vitamin B₆; 2.2 mcg Vitamin B₁₂; 238 mg Phosphorus; 5.4 mg Zinc; 28.9 mcg Selenium; 76.2 mg Choline.

This recipe is an excellent source of Protein, Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Phosphorus, and Choline.

Safe Handling Tips

Safe Handling Tips:

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.