The Beef babe is here! Jean O’Toole, Director of Public Relations & Promotions of the New York Beef Industry Council cooks Thai Burgers.
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 *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.
1 tablespoon creamy peanut butter
1 tablespoon hoisin sauce
1 teaspoon toasted sesame oil
Salt and pepper
4 whole wheat or white hamburger buns, split
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. *Cooking times are for fresh or thoroughly thawed ground beef. 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 cabbage mixture. Close sandwiches.
Enter the 17th annual Media contest for Beef Day!
To Enter: Email or type your original, newly developed burger recipe on an 8 ½” x 11” sheet of paper with the following information: your name, date of birth, complete address, daytime phone number, the words “Create the Perfect Burger” , and your original, newly developed burger recipe. Be sure to include the recipe name, all measurements, ingredients and cooking procedures. Mail your entry to: Create the Perfect Burger Contest, New York Beef Industry Council, PO Box 250, Westmoreland, NY 13490 or email firstname.lastname@example.org. Contest ends July 31, 2012, and entries must be received no later than August 3, 2012 with a postmark date of July 31, 2012. All materials submitted become the property of New York Beef Industry Council and will not be returned. New York Beef Industry Council are not responsible for lost or misdirected entries.