Banh Mi Burgers

D made these on Saturday.  I had a hard time believing they were from Cooking Light and after I figured out the Weight Watcher Points, I figured out why.  Still, they were so good and flavorful.  I would definitely have them again.  And I wouldn't feel guilty about it.

Banh Mi Burgers

Photo by ALB

Active Time: 25 Mins
Total Time: 1 Hour
Yield: Serves 4 (serving size: 1 burger) (we got 3 burgers)

Here, a basic beef burger takes some cues from the classic Vietnamese sandwich and cranks its flavor up to 10. We enjoy our burgers cooked to medium (140°F) for more juiciness, and we always purchase the meat from a trusted source. You can cook the patties to your desired degree of doneness; the USDA recommends 160°F for ground beef.

Ingredients
1/2 cup rice vinegar
1/2 cup water
1/4 cup granulated sugar
1 cup shaved English cucumber
1 cup matchstick-cut carrots
6 tablespoons canola mayonnaise
2 tablespoons Sriracha chili sauce
1 tablespoon fresh lime juice
1 pound 93% lean ground beef
2 tablespoons olive oil (didn't use)
2 teaspoons grated garlic
1 teaspoon grated peeled fresh ginger
3/4 teaspoon black pepper
Cooking spray
4 whole-grain hamburger buns, split and toasted (used 3)
1 1/2 cups loosely packed cilantro sprigs
2 serrano chiles, thinly sliced

Preparation
Step 1
Bring vinegar, 1/2 cup water, and sugar to a boil in a small saucepan over high. Combine cucumber and carrots in a heatproof bowl; pour hot vinegar mixture over vegetables. Cover and chill at least 15 minutes or up to 3 days.

Step 2
Stir together mayonnaise, Sriracha, and lime juice; set aside.

Step 3
Preheat grill to medium-high (about 450°F). Combine beef, oil (didn't use), garlic, ginger, and black pepper in a bowl; gently mix just until ingredients are incorporated. Shape mixture into 4 (1/2-inch-thick) (or 3) patties. Place patties on a grill grate coated with cooking spray. Grill, covered, until a thermometer inserted in thickest portion registers 140°F, about 3 minutes per side, or to desired degree of doneness. Remove from heat, and keep warm.

Step 4
Spread about 1 tablespoon mayonnaise mixture on each bun half. Place 1 burger patty on each bottom bun half. Drain cucumber mixture; place about 1/4 cup on each burger. Divide cilantro sprigs and chiles among burgers. Cover with top halves of buns.

Nutritional Information
Calories: 407; Fat: 20g; Satfat: 3g; Unsatfat: 15g; Protein: 27g; Carbohydrate: 32g; Fiber: 5g; Sugars: 9g; Added sugars: 3g; Sodium: 623mg; Calcium: 7% DV; Potassium: 9% DV

Cooking Light, July 2018

15 Smart Points (my additions/subtractions at 3 servings)