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Spicy Saigon Burgers |
Submitted By:
Royu |
| Date/Time :
March-30-2006, 16:04:00 |
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Ingredients: For the spicy carrot slaw: 1/4 cup (60 mL) rice vinegar, 1/2 cup (125 mL) shredded carrot, 1/2 tsp (2 mL) sugar, 1/4 tsp (1 mL) hot chili flakes, or to taste. For the burgers: 11/2 lb (675 g) ground sirloin, round OR chuck. 1/4 cup (60 mL) finely chopped fresh coriander, 2 cloves garlic, minced. 2 green onions, finely chopped. 1 tsp (5 mL) EACH salt, finely grated lemon rind AND minced ginger. 1/4 tsp (1 mL) hot chili pepper flakes, 1 narrow baguette, cut into quarters and split in half lengthwise. Mayonnaise, shredded lettuce, thinly sliced English cucumber, for burger toppings. Directions: Heat the rice vinegar to boiling; pour over the shredded carrot. Stir in sugar and hot chili pepper flakes; let stand for 5 minutes. Drain, reserving carrot; use immediately or cover and refrigerate for up to 3 days. Stir in some chopped fresh coriander just before serving, if desired. Combine ground sirloin, coriander, garlic, green onions, salt, lemon rind, ginger and chili pepper flakes, using light hand for the most tender burgers. Form into 4 patties using BurgerMate. Grill patties, using medium-high heat, for 5 to 7 minutes per side, until cooked through. Grill cut sides of baguette until lightly golden. Spread each baguette piece with mayonnaise. Top each bottom piece with lettuce and beef patty. Top patties with cucumber, Spicy Carrot Slaw and baguette top. |
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