We live in a townhome that doesn’t allow grills on the deck due to fire precautions. If you think this means I can’t make a kick butt burger, you are mistaken. I absolutely love burgers. They are one of my favorite foods. But, when you eat a burger at a restaurant they are almost always made with, at the very minimum, 80/20 beef. So that’s 80% lean and 20% fat. While that is some drippy, fatty, deliciousness, I just can’t eat like that all the time anymore. Not only would it not be conducive to losing weight, but, it hurts my tummy.
I was flipping through one of my issues of Cooking Light magazine and came across these Cilantro Burgers with Sriracha Mayo and it nearly blew my mind. If you know me, you know that my love of cilantro knows no bounds, and I feel pretty much the same way about sriracha sauce! Burgers? Check! Cilantro? Check! Sriracha? Check! This recipe was bound to be a home run!
I paired it with slaw that was mixed with a Creamy Thai Peanut Dressing that I found on Detoxinista’s site. (Her recipe can be found here) With the cilantro and sriracha on the burgers, I just knew a cool, creamy, Asian side dish would pair perfectly. The hubster doesn’t generally like cole slaw but, he said he really liked this. So even if you aren’t a slaw fan, this could still be up your alley.
For the slaw I changed it up by using a bag of pre-chopped cole slaw mix and then julienned one red bell pepper into the mix before tossing it with the dressing, chopped cilantro, and chopped green onion. Detoxinista made her dressing peanut free by using sunflower seed butter but, I just used my organic Trader Joe’s peanut butter that I had on hand.
The buns are wheat potato rolls and they are 100 calories each. Each of us had one 4oz burger with 1tbs of sriracha mayo and a heaping cup of slaw and the plate was about 420 calories. In your face fatty burger joints!
Slaw with Peanut Dressing
1/4 cup nut butter
1 tablespoon apple cider vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon soy sauce
3 tablespoons honey
2 garlic cloves, minced
1-inch knob of fresh ginger, peeled and chopped
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 cup water, or more for a thinner consistency
1 bag of pre-chopped cole slaw veggies
1 chopped red bell pepper
1/4 cup chopped green onions
1/4 chopped cilantro
Combine all of the ingredients in a high-speed blender, and blend until completely smooth. Add more water, if a thinner consistency is desired, then serve over slaw mix, chopped bell pepper, green onion, and fresh cilantro.
Cilantro Burgers with Sriracha Mayo
1 pound 90% lean ground sirloin3 tablespoons chopped fresh cilantro1/4 teaspoon kosher salt1/4 teaspoon freshly ground black pepperCooking spray4 (1 1/2-ounce) hamburger buns3 tablespoons canola mayonnaise $1 tablespoon Sriracha1/3 cup cilantro sprigs
1. Combine ground sirloin, chopped cilantro, salt, and pepper in a bowl; mix just until combined. Divide sirloin mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty (about 3 1/2 inches in diameter). Press a well into the center of each patty. This will keep it from shrinking too much while cooking.
2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; grill 3-4 minutes. Carefully turn patties; grill 3-4 minutes or until desired degree of doneness. Remove patties from pan. Add buns, cut sides down, to pan; grill 1 minute or until toasted.
3. Combine mayonnaise and Sriracha in a small bowl, stirring with a whisk. Spread 1 tablespoon mayonnaise mixture on bottom half of each bun; top each with 1 patty. Divide cilantro sprigs evenly among servings; top with top halves of buns.