Korean Barbecue Burgers

I’ve got a few addictions, cooking is definitely one of them along with Free People, Balmain, Tennis, Lakers and taking adventures into the wilderness.  I have to say with a 24/7 job of being devoted to my little ones my favorite quest is escape.  Luckily enough sometimes escape can be something as simple as diving into what I love and leaving the world of loud and noise behind.  I feel the same way when I have that racket in my hand, it is one of the few times I can find peace playing tennis even when at times I get frustrated I still love it.   My latest cooking adventure involved me clicking away on Cooking Light’s Website to find this amazing Korean Burger recipe.  It is so simple, quick and tasty!  It’s salty yet sweet and juicy, I used Angus Beef.  I always use this Multi-grain bread by Nature’s Own-it is low in carbs, calories and good for you.  This one is definitely making the rotation. 🙂

korean burgers

Ingredients

  • 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
  • 6 tablespoons thinly sliced radishes

Preparation

  1. Prepare grill.
  2. Combine first 8 ingredients. Divide the mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
  3. Place patties on a grill rack coated with cooking spray; grill 6 minutes on each side or until a thermometer registers 160°. Remove from grill; let patties stand 5 minutes.
  4. 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.
  5. Beer note: With their gingery Asian spice, these burgers call for a classic brown ale like Samuel Smith Nut Brown Ale ($10 for four 12-ounce bottles). With a moderate five percent alcohol and a nicely rounded taste, this beer’s toasted nut flavor complements the burgers’ nutty sesame oil essence. Darker beers are also a great match with the crisp snap of radishes. –Jeffery Lindenmuth

Bruce Weinstein, Cooking Light
AUGUST 2007

Nutritional Information

Amount per serving

  • Calories: 343
  • Calories from fat: 38%
  • Fat: 14.4g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 5.7g
  • Polyunsaturated fat: 2.3g
  • Protein: 26.7g
  • Carbohydrate: 27.4g
  • Fiber: 3.7g
  • Cholesterol: 72mg
  • Iron: 3.8mg
  • Sodium: 534mg
  • Calcium: 72mg
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