This refreshing Southeast Asian salad, also called larb, is a great use for leftover burgers.

Deb Wise
This Story Originally Appeared On cookinglight.com

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Credit: Photography: Caitlin Bensel; Food Styling: Anna Hampton; Prop Styling: Mindi Shapiro Levine

Recipe Summary

active:
20 mins
total:
20 mins
Yield:
Serves 4 (serving size: about 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients in a small bowl, stirring with a whisk. Place 6 tablespoons juice mixture in a small bowl; reserve.

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  • Heat 1 tablespoon oil in a large skillet over high. Add crumbled patties to pan; cook 2 to 3 minutes or until thoroughly heated and slightly crisp. Add remaining juice mixture to pan; cook 1 to 2 minutes or until liquid is absorbed.

  • Cook haricots verts according to package directions; cut into 1-inch pieces. Combine haricots verts, cabbage, and green onions in a bowl. Add remaining 1 tablespoon oil to reserved 6 tablespoons juice mixture. Divide cabbage mixture among 4 plates; top evenly with beef, Fresno chile, peanuts, and juice mixture. Serve with lime wedges.

Nutrition Facts

322 calories; fat 18.2g; saturated fat 4g; mono fat 10.3g; poly fat 2g; protein 17g; carbohydrates 25g; fiber 5g; cholesterol 37mg; iron 3mg; sodium 516mg; calcium 122mg; sugars 13g; added sugar 6g.
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