Tribune file photo by Scott Strazzante
Prep: 15 minutes; Marinate: 30 minutes; Cook: 12 minutes; Makes: 4 servings
This simple Asian-style take on the all-American hamburger has plenty of flavor thanks to the garlic, ginger and chili sauce. Serve on a bun or get creative: Wrap the burgers in lettuce leaves or a lightly toasted flatbread. In place of ketchup, garnish each patty with a dollop of chutney, such as Major Grey's. Or, top the burgers with fresh basil or cilantro leaves.
1 1/2 pounds ground chuck
4 green onions, minced
3 cloves garlic, minced
1 piece (1 inch long) ginger, minced
1/2 cup soy sauce
2 tablespoons Thai chili sauce
2 teaspoons Thai fish sauce or to taste
1/2 teaspoon pepper
4 hamburger buns, toasted
4 tablespoons mango chutney, optional
Prepare a grill or broiler for high heat. Combine the ground chuck, onions, garlic, ginger, soy sauce, chili sauce, fish sauce and pepper in a large bowl. Cover; marinate in the refrigerator 30 minutes.
Form the meat mixture into patties. Grill or broil, turning once, until desired doneness is reached, or for medium rare, about 8 minutes. Place each burger on a bun bottom; top with chutney and bun top.
Per serving: 448 calories, 39% of calories from fat, 19 g fat, 7 g saturated fat, 101 mg choles- terol, 29 g carbohydrates, 39 g protein, 1612 mg sodium, 1 g fiber