Grilled Hamburger Salad
Prep: 15 minutes
Cook: 10 minutes
In this recipe from Su-Mei Yu’s latest cookbook, Asian Grilling, the all American hamburger is turned into an Asian grilled salad sans bun, ketchup and mustard. The rest of the typical hamburger garnishes, lettuce, tomato, and onion are tossed together with the grilled hamburger along with soft ripened fruit, such as peaches, apricots, or pears. Hamburger will never be the same after you taste this recipe.
1 pound Niman Ranch ground top sirloin beef
2 garlic cloves, minced
1 tsp sea salt
1 tsp freshly ground white pepper
¼ cup flat leaf parsley, finely chopped
Vegetable oil spray
¼ cup diced celery
1 small onion, thinly sliced
½ cup radishes, thinly sliced
1 cup cherry tomatoes, halved
4 to 5 romaine lettuce leaves, hand-torn into bite-size pieces
15 mint leaves, hand-torn and crushed
¼ cup unsalted, dry-roasted peanuts, coarsely chopped
1/2 cup shredded or grated cheese of your choice, optional
Dressing (makes about ½ cup)
2 garlic cloves, minced (1 Tbsp)
1 tsp sea salt
3 Tbsp sugar
1 Tbsp fish sauce (nam pla)
4 Tbsp lemon juice
1 Tbsp balsamic vinegar
1 tsp crushed red pepper
- Combine all the dressing ingredients together in a mixing bowl and set asid
- Combine the celery, onion, radishes, cherry tomatoes, romaine lettuce, and mint leaves in a bowl. Toss gently; cover with a wet towel and refrigerate
- Spray the patties generously with vegetable oil and place on a medium-hot grill. After 1 to 2 minutes, flip the hamburger.
- Turn occasionally and cook for 9 minutes, or until the juice runs clear and the meat is cooked. Transfer to a plate.
- Remove the vegetables from the refrigerator.
- When the hamburgers are cool enough to handle, break into bite-size chunks and add to the vegetables.
- Pour on the dressing and toss. Transfer to a serving platter and garnish with peanuts.
Copywrite Su-Mei Yu author Asian Grilling, William Morrow, 2002