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Ingredients (6)

  • 1 1⁄2 to 1 3⁄4 pounds ground chuck
  • 1⁄4 cup chopped cilantro leaves
  • 4 garlic cloves, minced
  • 1 heaping tablespoon finely chopped fresh gingerroot
  • 1 tablespoon hot sesame oil, available at Asian markets and specialty shops
  • 1 teaspoon kosher salt
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Nutritional Information
  • Calories277
  • Fat12.31g
  • Saturated fat4.16g
  • Trans fat0.46g
  • Carbs1.92g
  • Fiber0.17g
  • Sugar0.1g
  • Protein40.16g
  • Cholesterol116.09mg
  • Sodium454.45mg
  • Nutritional Analysis per serving (4 servings) Powered by

Reminiscent of a favorite grilled steak from a local Chinese restaurant, this burger is for ginger lovers. Do not substitute dried ginger for the fresh: unless you are baking, dried ginger rarely works.


  1. 1Place the beef, cilantro, garlic, ginger and sesame oil in a large mixing bowl and, using your hands, gently mix until the ingredients are evenly incorporated.
  2. 2Place the beef on a work surface and divide into 4 balls of equal size. Form each into a patty about 3⁄4 to 1 inch thick, tossing it back and forth between your hands. To ensure more even cooking, make a 1⁄2-inch indentation with your thumb in the center of the burger. Handle the patties as little as possible; do not work more than necessary.
  3. 3Prepare a grill to medium-high. When the coals are glowing red, after 15 to 20 minutes, cover with the grate. After 5 minutes, use a wire brush to thoroughly clean the grate. Brush the grate with oil. When the coals are covered with pale gray ash and you can leave your hand 5 inches above the fire for 2 to 3 seconds, the coals are ready.
  4. 4Sprinkle both sides of the burgers with the salt. Place the burgers on the grate and grill until well seared on both sides, about 5 minutes for medium rare or 6 minutes for medium. Transfer to buns or a serving platter on greens and serve immediately.
  5. 5Alternatively, place a cast iron skillet over high heat and when it is hot but not smoking add the burgers to the dry pan. Cook until well seared on both sides, 8 to 10 minutes for medium rare or 10 to 12 minutes for medium.
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