Asian-Style Burgers and Lemony Slaw

Please wait...

To get an evenly seasoned burger, shred the ginger and garlic using your grater's "fine" holes.

This recipe was featured in Rach's Weeknight Meal Planner.

Share:

Comment on this recipe

Ingredients

1 1/2 lbs. ground beef
1 lemon, zested and juiced
1 piece (1 inch) fresh ginger, peeled and grated (Waste Not! Slice leftover fresh ginger and throw it into a jar with vinegar for a tasty addition to marinades and dressings.)
2 cloves garlic, grated
2 tsp. sugar
Salt and pepper
1/2 cup EVOO - Extra Virgin Olive Oil
1 bag (14 oz.) coleslaw mix
1/2 cup coarsely chopped parsley (FINISH IT UP!)
4 soft kaiser rolls, split and toasted

Aired on:

Also on this show:

Preparation

Preheat a grill to medium-high. In a medium bowl, mix together the beef, lemon zest, ginger, half of the garlic, 1 tsp. sugar and 1 tsp. salt. Shape into four 4-inch patties; refrigerate while you prepare the slaw.

Meanwhile, in a large bowl, whisk together 1/4 cup EVOO, the lemon juice and remaining 1 tsp. sugar. Stir in the coleslaw mix and parsley; season with salt and pepper.

In a small skillet, heat the remaining 1/4 cup EVOO over medium heat. Add the remaining garlic and cook until golden, about 1 minute. Brush onto the cut side of each roll half.

Place the patties on the grill and cook, turning once, until firm around the edges, about 5 minutes for medium. Place the patties on the roll bottoms and top with some slaw, if desired, and the roll tops. Serve the remaining slaw on the side.