Thai Burger
  • 25 to 30 minutes
  • Makes 4 servings
  • Burger

Thai Burger

This unique burger is topped with the flavors of Thailand: peanut butter, lime juice and hoisin with the crunch of cabbage.

Ingredients

  • 1 pound Ground Beef
  • 1 cup shredded Napa cabbage
  • 2 tablespoons fresh lime juice, divided
  • 1/2 cup chopped green onions
  • 1 teaspoon ground ginger
  • 1 teaspoon hot chili sauce
  • Salt and pepper
  • 1 tablespoon creamy peanut butter
  • 1 tablespoon hoisin sauce
  • 1 teaspoon toasted sesame oil
  • 4 whole wheat or white hamburger buns, split

Instructions

  1. Combine cabbage and 1 tablespoon lime juice in medium bowl; set aside.

  2. Combine Ground Beef, green onion, ground ginger and hot sauce in medium bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties.

  3. Heat 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.

    Cook's 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.
  4. Meanwhile, combine peanut butter, hoisin sauce, remaining 1 tablespoon lime juice and sesame oil in small bowl. Cover and refrigerate until ready to use.

  5. Place 1 burger on bottom half of each bun; top evenly with peanut butter mixture and cabbage mixture. Close sandwiches.


  • Test Kitchen Tips 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.

Nutrition Information

401 Calories; 20g Total Fat; 7g Saturated Fat; 9g Monounsaturated Fat; 76mg Cholesterol; 372mg Sodium; 28g Total carbohydrate; 28g Protein; 3.9mg Iron; 10.2mg Niacin; 0.5mg Vitamin B6; 90.7mg Choline; 2.4mcg Vitamin B12; 6.5mg Zinc; 40.4mcg Selenium; 4.6g Fiber.