Bunless Asian Beef Burger Wraps
- Total Time
- 0:25
- Prep
- 0:12
- Cook
- 0:08
- Serves
- 4
- Difficulty
- Easy
-
uncooked 95% lean ground beef1 pound(s)
-
uncooked shallot(s)2 small, minced
-
low sodium soy sauce2 Tbsp
-
fish sauce2 tsp
-
lime zest1 tsp, grated
-
ginger root½ tsp, peeled grated fresh
-
canola oil2 tsp
-
English cucumber(s)½ medium, diced
-
fresh mint leaves1 ½ Tbsp, finely chopped
-
rice vinegar1 Tbsp
-
agave nectar½ tsp
-
table salt¼ tsp
-
bibb lettuce8 leaf/leaves, large
- Stir together beef, 1 shallot, soy sauce, 1 teaspoon of fish sauce, lime zest, and ginger in medium bowl. With damp hands, shape mixture into 8 (1/2-inch-thick) patties.
- Heat oil in large nonstick skillet over medium heat. Add patties and cook, turning once, until instant-read thermometer inserted into side of each burger registers 160°F, about 8 minutes.
- Meanwhile, stir together remaining shallot, remaining 1 teaspoon fish sauce, cucumber, mint, vinegar, and salt in medium bowl.
- Arrange 2 lettuce leaves onto each of 4 plates. Top with burgers. Top burgers evenly with cucumber mixture and fold lettuce over to enclose filling.
- Per serving (2 garnished burgers)