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.

David Bonom
Recipe by Cooking Light August 2014

Gallery

Justin Walker; Food Styling: Simon Andrews; Prop Styling: Kaitlyn du Ross

Recipe Summary

total:
20 mins
Yield:
Serves 4 (serving size: 1 burger)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

    Advertisement
  • 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.

  • 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.

Chef's Notes

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.

Nutrition Facts

329 calories; fat 14.1g; saturated fat 4.2g; mono fat 6.2g; poly fat 2.1g; protein 26g; carbohydrates 22g; fiber 1g; cholesterol 69mg; iron 4mg; sodium 543mg; calcium 85mg.