Asian BBQ Smash Burgers
Prep: 15 minutes
Grill: 10 minutes • Serves: 4
1-1/2 tablespoons less-sodium Full Circle teriyaki sauce
1 pound ground chuck
3 garlic cloves, minced
3 green onions, thinly sliced
2-1/2 tablespoons PICS lite soy sauce
1 tablespoon sriracha chili sauce
1 teaspoon grated fresh ginger
2 tablespoons PICS unsalted butter, softened
4 Market 32 brioche hamburger buns
1 cup prepared Market 32 coleslaw
1. Place 12-inch cast-iron skillet on grill rack; prepare outdoor grill for direct grilling over medium-high heat. In small bowl, whisk barbeque sauce and teriyaki sauce.
2. In large bowl, gently mix ground chuck, garlic, onions, soy sauce, sriracha and ginger; form into 4 (1-inch-thick) patties.
3. Add 1 tablespoon butter and patties to hot skillet; gently press patties to 1/2-inch thickness with spatula. Cover grill; cook 5 minutes or until bottoms of patties are golden brown and crisp. Turn patties and add remaining 1 tablespoon butter to skillet; cover and cook 5 minutes or until internal temperature reaches 160° and bottoms of burgers are golden brown and crisp. During last minute of cooking, place buns, cut side down, on hot grill rack; cover and cook 1 minute or until lightly toasted. Makes 4 burgers.
4. Spread cut sides of top buns with barbeque sauce mixture; serve burgers in buns topped with coleslaw.
Serving Size: 1 burger
Approximate nutritional values per serving:
517 Calories, 28g Fat, 10g Saturated Fat, 121mg Cholesterol, 1430mg Sodium,
40g Carbohydrates, 4g Fiber, 16g Sugars, 14g Added Sugars, 27g Protein