I’m almost a vegetarian. I very rarely eat meat and almost never prepare it at home. It’s partly because I don’t like it that much and partly because I’m not sure how to cook it. I actually did go veggie for a year or so after returning from Russia — that’s a whole different story — but now indulge in the stuff only a few times a month.
But sometimes a girl’s just gotta have a burger.
And not just any burger. I watched a challenge on a recent “Worst Cooks in America” episode in which participants had to make creative burgers for the judges. That’s what I like — interesting flavors, toppings, even different kinds of meat. Here’s one of my favorites.
Korean Barbecue Burgers (via Cooking Light):
- 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
- Cooking spray
- 6 (1 1/2-ounce) whole wheat hamburger buns, split
- 6 red leaf lettuce leaves (I use spinach)
- 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 (or stovetop pan if you don’t have a grill) coated with cooking spray; cook 6 minutes on each side or until a thermometer registers 160°. If using the stove, cook until browned. Remove from grill; let patties stand 5 minutes.
Place buns, cut sides down, on grill or oven 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.
I like to serve this dish with asparagus roasted in a 350 degree oven using the same sauce that flavors the burgers. Simply coat asparagus in a few spoonfuls of the dressing before adding the meat. It also makes surprisingly good leftovers because the burgers are so juicy and retain their flavor.