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.
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.
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.
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.
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.
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.
If family curry night is a regular occurrence in your household, you’ll want to try out this recipe. The slow cooker makes for melt in your mouth tender chicken and melds the flavors of curry powder, cumin, fresh ginger, tomato paste, and garlic into
Roasted Herbed Beef Tenderloin
Cook beef tenderloin like a pro with our foolproof, easy recipe. A good hard sear in a frying pan gives the beef a beautiful crust, then a compound butter with garlic, thyme, and rosemary is rubbed in before you roast the tenderloin for about half an hour. Let it rest to redistribute all the delicious juices, then slice and serve with your favorite sides. You'll even impress yourself with this one.