Ingredients:
2 tablespoons soy sauce
1 tablespoon sesame oil
1 can (8 ounces) sliced water chestnuts, drained and chopped
1 cup fresh bean sprouts
1/2 cup finely chopped fresh mushrooms
1 celery rib, finely chopped
4 green onions, finely chopped
1 teaspoon pepper
1/2 teaspoon salt
2 pounds ground beef
4 teaspoons canola oil
1/2 cup mayonnaise
1 tablespoon prepared wasabi
8 sesame seed hamburger buns, split
3 cups shredded Chinese or napa cabbage
Directions:
In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. Shape into eight patties.
In two large skillets, cook burgers in oil over medium heat for 5-6 minutes on each side or until a meat thermometer reads 160°.
Meanwhile, combine mayonnaise and wasabi; spread over buns. Serve burgers on buns with cabbage.
Comments:
Hmm. I kind of "De-Asian-ified" this a bit. Left out the water chestnuts (Adam doesn't like), mushrooms (I don't like) and wasabi (don't have, not worth buying just for this.) I also (obviously) took the lazy way out and used pre-shredded, bagged cabbage. Other than that I stuck to the plan. They were good. Nice crunch from the celery and cabbage with just a hint of soy in the background.
No comments:
Post a Comment