Be the first to The traditional hamburger and its fixings is transformed into an Asian grilled salad with a fish sauce dressing.
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients:
- Dressing:
- 2 garlic cloves, minced (1 Tablespoon)
- 1 teaspoon sea salt
- 3 Tablespoons sugar
- 1 Tablespoon fish sauce (nam pla)
- 1/4 cup fresh lemon juice
- 1 Tablespoon balsamic vinegar
- 1 teaspoon crushed red pepper
- .
- Salad:
- 1 pound ground top sirloin
- 2 garlic cloves, minced (1 Tablespoon)
- 1 teaspoon sea salt
- 1 teaspoon freshly ground white pepper
- 1/4 cup finely chopped flat-leaf parsley
- 1 small onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup thinly sliced radishes
- 1/4 cup dried celery
- 4 to 5 romaine lettuce leaves, torn into bite-sized pieces
- 15 mint leaves, torn and bruised
- Vegetable oil spray
- 1/4 cup unsalted dry-roasted peanuts, coarsely chopped
Preparation:
Make the Dressing:
Combine all the garlic, salt, sugar, fish sauce, lemon juice, balsamic vinegar, and red pepper in a mixing bowl. Set aside.
Make the Salad:
Heat the grill.
While waiting for the grill to get hot, mix the beef, garlic, salt, pepper, and parsley in a mixing bowl. Shape into 6 patties, each approximately 1/2-inch thick and 2-1/2 inches in diameter.
Combine the onion, cherry tomatoes, radishes, celery, lettuce, and mint leaves in a bowl. Toss gently; cover with a wet towel and refrigerate.
Spray the patties generously with vegetable oil and place on the grill over medium-high heat. After 1 to 2 minutes, flip the hamburgers. Grill, turning occasionally, until the juices run clear and the meat is cooked through, about 9 minutes. Transfer to a plate.
Remove the vegetables from the refrigerator. When the hamburgers are just cool enough to handle, break into bite-sized chunks and add to the vegetables. Pour on the dressing and toss. Transfer to a serving platter and garnish with the peanuts.
Yield: 6 servings; about 1/2 cup dressing
Recipe Source: Asian Grilling by Su-Mei Yu (William Morrow)
Reprinted with permission.
Combine all the garlic, salt, sugar, fish sauce, lemon juice, balsamic vinegar, and red pepper in a mixing bowl. Set aside.
Make the Salad:
Heat the grill.
While waiting for the grill to get hot, mix the beef, garlic, salt, pepper, and parsley in a mixing bowl. Shape into 6 patties, each approximately 1/2-inch thick and 2-1/2 inches in diameter.
Combine the onion, cherry tomatoes, radishes, celery, lettuce, and mint leaves in a bowl. Toss gently; cover with a wet towel and refrigerate.
Spray the patties generously with vegetable oil and place on the grill over medium-high heat. After 1 to 2 minutes, flip the hamburgers. Grill, turning occasionally, until the juices run clear and the meat is cooked through, about 9 minutes. Transfer to a plate.
Remove the vegetables from the refrigerator. When the hamburgers are just cool enough to handle, break into bite-sized chunks and add to the vegetables. Pour on the dressing and toss. Transfer to a serving platter and garnish with the peanuts.
Yield: 6 servings; about 1/2 cup dressing
Recipe Source: Asian Grilling by Su-Mei Yu (William Morrow)
Reprinted with permission.
