Recipe of the Week

Recipe of the Week
Asian Burgers with Ginger-Lemon Aioli

2 lbs ground beef
¾ tsp Chinese five-spice powder
salt and pepper to taste
2 Tbsp soy sauce
4 whole wheat buns, toasted
Ginger-Lemon Aioli (recipe below)
Napa cabbage, shredded
red bell pepper, cut into strips
bean sprouts, optional

Season beef with five-spice powder. Lightly shape into four burgers, ¾-inch thick. Sprinkle with salt and pepper. Grill over medium high heat 5 to 7 minutes. Turn and grill another 5 to 7 minutes, basting with soy sauce, until burgers are cooked through (internal temperature should reach 160°F). Place burger on toasted bun and top with Ginger-Lemon Aioli, cabbage, pepper strips, and bean sprouts.

Ginger-Lemon Aioli

¼ cup mayonnaise
1½ Tbsp fresh chives, finely chopped
1½ tsp fresh lemon juice
1 tsp fresh ginger, grated
¼ tsp sesame oil
⅛ tsp cayenne pepper (optional)

Combine all ingredients in small bowl. Refrigerate until ready to spread on cooked burgers.

Serves 4.

Wine recommendation—Tassel Ridge Iowa Marquette Rosé

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