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Step 1Combine cabbage and 1 tablespoon lime juice in medium bowl; set aside.
Step 2Combine Ground Beef, green onion, ginger and chili sauce in medium bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties.
Cooking Tip: Hot chili sauce, an Asian condiment made from red chilies, garlic and vinegar, imparts a tangy, spicy heat to dishes. Hot chili sauce is available in Asian markets and the Asian section of most supermarkets.
Step 3Heat nonstick skillet over medium heat until hot. Place patties in skillet; cook 10 to 12 minutes until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. Season with salt and pepper, as desired.
Cooking Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
Step 4Meanwhile, combine peanut butter, hoisin sauce, remaining 1 tablespoon lime juice and sesame oil in small bowl. Cover and refrigerate until ready to use.
Step 5Place 1 burger on bottom half of each bun; top evenly with peanut butter mixture and cabbage mixture. Close sandwiches.
Nutrition information per serving using 93% lean ground beef: 354 Calories; 117.9 Calories from fat; 13.1g Total Fat (4.3 g Saturated Fat; 0.2 g Trans Fat; 2.2 g Polyunsaturated Fat; 5.2 g Monounsaturated Fat;) 84 mg Cholesterol; 380 mg Sodium; 28 g Total Carbohydrate; 1.2 g Dietary Fiber; 6 g Total Sugars; 31 g Protein; 0.2 g Added Sugars; 96.3 mg Calcium; 4.8 mg Iron; 539 mg Potassium; 0 mcg Vitamin D; 0.3 mg Riboflavin; 8.7 mg NE Niacin; 0.5 mg Vitamin B6; 2.9 mcg Vitamin B12; 286 mg Phosphorus; 6.9 mg Zinc; 33.4 mcg Selenium; 105.7 mg Choline.
This recipe is an excellent source of Protein, Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Potassium, and Choline.
Filed Under:Burgers, Sandwiches & Wraps