August can be a funny time of year; it has a very in-between feel to it. It’s like the Sunday of calendar months – you know you have to work the next day, so instead of enjoying the entire day you’re already thinking about (and dreading) Monday.
News flash: it’s still summer! Quit looking ahead to the fall months, worrying about what you’ll be doing, thinking and eating next season. It’s tempting, but concerning oneself with what the next school year or quarter will bring is a serious buzzkill. I’m guilty of this and constantly have to remind myself to stop anticipating the next phase because the present one hasn’t finished yet!
In the spirit of late summer, I bring you a lean yet extremely flavourful Asian-inspired beef burger recipe. Despite its lower fat content, extra-lean ground beef can work just fine for burgers. It doesn’t dry out as much as ground chicken or turkey and still has that juicy texture you want from a really great burger. Adding a bit of finely chopped onion provides extra moisture as well as some satisfying oniony flavour in each bite.
As for the bun, forgo the oversize white hamburger bun and opt for a whole grain flat bun, like the Flatout brand foldable “buns” I recently discovered and am obsessed with (and no, this post isn’t sponsored!). With less bread in the way, you get to enjoy the burger and toppings more as well as save some empty calories. Sturdy lettuce (such as iceberg) also works as a burger bun stand-in if you’d rather nix the bread entirely.
What are you grilling this summer? Have a must-try burger recipe you can’t help but share? Leave a comment and let me know!
- 1 lb extra-lean ground beef
- 1 egg, beaten
- 1/2 cup panko
- 1 tbsp sesame oil
- 1 tbsp low-sodium soy sauce
- 1 tbsp sriracha
- 1 tbsp ginger powder
- 2 cloves garlic, minced
- 1/2 small red onion, finely chopped
- 1 tsp coarse salt
- 1 tsp black pepper
- 6 whole wheat burger buns, split
- Sriracha mayo (1/2 cup light mayonnaise + 1 tbsp sriracha)
- Shredded iceberg lettuce
- Sliced tomato
- In a large bowl combine the ground beef, egg, panko, sesame oil, soy sauce, sriracha, ginger powder, garlic and onion; mix by hand until just combined. Shape the meat into 6 patties, creating an indentation in the middle so that the meat is slightly thicker along the outside than in the centre.
- Pre-heat barbecue to medium-high heat. Grill burgers until the outsides are slightly charred and the meat is no longer pink inside, about 5 minutes per side. Place patties on whole wheat burger buns, add toppings and serve immediately.
- If you prefer larger burgers, make 4 patties instead of 6.