Cilantro Burgers with Sriracha Mayo

Photo: Justin Walker; Food Styling: Simon Andrews; Prop Styling: Kaitlyn du Ross
Chopped cilantro flavors the beef, while whole sprigs take the place of the usual lettuce. Sriracha has rightfully become an all-purpose condiment--its sweet chile heat and its vinegar punch go well beyond burgers, perking up brothy soups, meat marinades, and dipping sauces.

Yield:

Serves 4 (serving size: 1 burger)

Recipe from

Recipe Time

Total: 20 Minutes

Nutritional Information

Calories 329
Fat 14.1 g
Satfat 4.2 g
Monofat 6.2 g
Polyfat 2.1 g
Protein 26 g
Carbohydrate 22 g
Fiber 1 g
Cholesterol 69 mg
Iron 4 mg
Sodium 543 mg
Calcium 85 mg

Ingredients

1 pound 90% lean ground sirloin
3 tablespoons chopped fresh cilantro
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Cooking spray
4 (1 1/2-ounce) hamburger buns
3 tablespoons canola mayonnaise
1 tablespoon Sriracha
1/3 cup cilantro sprigs

Preparation

1. Combine ground sirloin, chopped cilantro, salt, and pepper in a bowl; mix just until combined. Divide sirloin mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty (about 3 1/2 inches in diameter).

2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; grill 4 minutes. Carefully turn patties; grill 4 minutes or until desired degree of doneness. Remove patties from pan. Add buns, cut sides down, to pan; grill 1 minute or until toasted.

3. Combine mayonnaise and Sriracha in a small bowl, stirring with a whisk. Spread 1 tablespoon mayonnaise mixture on bottom half of each bun; top each with 1 patty. Divide cilantro sprigs evenly among servings; top with top halves of buns.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

David Bonom,

August 2014