Gluten-Free Asian Beef Burger with Tomato-Garlic Jam
MAKES 4 BURGERS
Satisfying and savory with Asian flavors, this recipe proves that burgers are a blank canvas, ready to take on tastes from a variety of different cultures. Try using this recipe with ground bison (often more nutrient-dense than supermarket beef). Any extra tomato topping is delicious strewn over chicken.
2 medium tomatoes
¼ cup sugar
-Juice of 2 limes
½ cup finely chopped red bell pepper
5 garlic cloves, minced
1 small Thai red chili pepper, minced, or ¼ teaspoon chili flakes
2 tablespoons fish sauce, optional
1 pound ground sirloin*
1 cup chopped shiitake mushrooms
⅓ cup chopped cilantro
2 scallions (green onions), chopped
2 tablespoons gluten-free soy sauce
2 teaspoons Chinese five spice powder
2 teaspoons minced fresh ginger
-Oil, for pan
4 gluten-free buns, optional
2 cups thinly sliced cabbage or cole slaw mix
1. Peel tomatoes by slicing a small X in the base of each tomato. Place tomatoes in a pot of boiling water for 30 to 45 seconds or until skin loosens. Remove tomatoes with a slotted spoon and slip skins off when cool enough to handle. Chop tomatoes.
2. To make tomato-garlic jam, combine sugar and lime juice in a small saucepan. Warm over medium heat until sugar dissolves. Add tomatoes, red bell pepper, garlic and chili pepper. Bring to a boil, reduce heat and simmer uncovered for 30 minutes or until mixture has reduced by about half. Stir in fish sauce (if using) and allow to cool to room temperature.
3. In a large bowl, gently mix together ground sirloin, shiitake mushrooms, cilantro, scallions, soy sauce, Chinese five spice and ginger. Form into 4 equal-size patties.
4. Cook patties on an outdoor grill until internal temperature reaches 160°F. Alternatively, lightly coat a skillet with oil and heat over medium heat. Place patties in the pan. Cover and cook 5 minutes. Then flip and cook 4 to 5 more minutes or until the internal temperature reaches 160°F on an instant-read thermometer.
5. Serve burgers on buns (if using), topped with tomato-garlic jam and shredded cabbage or coleslaw mix.
Each burger contains 299 calories, 12g total fat, 5g saturated fat, 1g trans fat, 73mg cholesterol, 559mg sodium, 23g carbohydrate, 3g fiber, 16g sugars, 26g protein, 13 Est GL.
*BURGER TIP Ground sirloin is considered the ideal cut of beef for making patties. It has just the right amount of fat for juicy burgers without a surplus of calories. If possible, get your butcher to grind it for you on the spot.
Matthew Kadey, RD (muffintinmania.com) is a dietitian and food writer. He is author of two cookbooks, The Muffin Tin Chef, and The No-Cook, No-Bake Cookbook.