Share the Love: My favorite Burger

We've had a really warm spring where I live...at least for the most part.  And I've already grilled out a few times as a result.  One of my favorite things to grill are hamburgers. Yum! So during the month of April I think I will feature two of my favorite burgers, not all of them beef.  

In my quest to cook healthier I started subscribing to Cooking Light Magazine about four years or so ago.  Can I just say that I love this magazine!  It has been worth every single penny of the subscription price, though I do usually ask for it as a gift--you know the gift that keeps on giving...much better than a fruit of the month club :).  It is the only magazine subscription that I kept when the economy tanked.  For the most part the recipes are realistic, using similar ingredients so it's not like I have to buy something that is obsure, hard to find, or expensive that I end up throwing out before using all of it, and they don't taste like your are "cooking light".  I've loved 99% of the recipes that I've tried, but keep in mind that I only try the ones that I think I will like because it's not like I'm some Julie & Julia wannabe that tries every recipe from cover to cover, so my chances of success are pretty good. 

The recipe that I am going to share with you today stems from an ethnic barbecue that my Dad used to make when we were growing up.  When we were little my brother used to take Tae Kwon Do classes (he became a black belt) and to celebrate events the owners of the business used to make Bulgogi (a type of Korean barbecue).  We absolutely loved it, so my dad got the recipe and would make it once every summer. We always wanted it more often but the cuts of meat were expensive and the marinade had to be purchased at a Korean market which wasn't convenient where we lived.  It seemed like it always took forever to make, but once it was done it was well worth the wait.  I hadn't had it in many many years when I ran across this recipe from Cooking Light for Korean Barbecue Burgers.  The description caught my attention when they described it like this... "These burgers are based on bulgogi, a traditional Korean barbecue specialty of marinated sirloin..."  My mouth started salivating right then and there.  I new I had to try it, and it has since become a family favorite. While it's not exactly the same, it's close enough, super easy, not expensive, and convenient.  I've already made it once this spring....and let me tell you it was Delicious!  

If you'd like to try the recipe after reading it just click on the title link that will take you to the recipe to download.  Enjoy!

Korean Barbecue Burgers

Yield: 6 servings (serving size: 1 burger)

Ingredients:

    * 1/2  cup  chopped green onions
    * 1 1/2  tablespoons  brown sugar
    * 1 1/2  tablespoons  minced peeled fresh ginger
    * 3  tablespoons  low-sodium soy sauce
    * 1  tablespoon  dark sesame oil
    * 1/2  teaspoon  freshly ground black pepper
    * 2  garlic cloves, minced
    * 1 1/2  pounds  ground sirloin
    * Cooking spray
    * 6  (1 1/2-ounce) whole wheat hamburger buns, split
    * 6  red leaf lettuce leaves
    * 6  tablespoons  thinly sliced radishes

Preparation:

Prepare grill.

Combine first 8 ingredients. Divide the mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.

Place patties on a grill rack coated with cooking spray; grill 6 minutes on each side or until a thermometer registers 160°. Remove from grill; let patties stand 5 minutes.

Place buns, cut sides down, on grill rack; grill 1 minute or until toasted. Place 1 patty on bottom half of each bun; top each serving with 1 lettuce leaf, 1 tablespoon radishes, and top half of bun.

Nutritional Information:

Calories:  343 (38% from fat)
Fat: 14.4g (sat 4.7g,mono 5.7g,poly 2.3g)
Protein: 26.7g
Carbohydrate:  27.4g
Fiber: 3.7g
Cholesterol:  72mg
Iron:  3.8mg
Sodium:  534mg
Calcium:  72mg

Source:  Cooking Light, AUGUST 2007

Side Notes:  I like to let the meat marinate once I've mixed the ingredients together before making the patties (at least a half hour) I think it makes them better.  We also don't use any condiments on these burgers, they are good to go as is...no cheese, no mayo, ketchup or mustard. To save time and my sanity I use the minced ginger in a jar that I get at the grocery instead of doing it fresh...I just don't have the time for that.  Sometimes I use ground beef instead of ground sirloin depending on what I have on hand.  The sirloin is leaner, but also more expensive per pound.  It doesn't taste any different in my opinion, but will definitely impact the fat and calories count.  Oh,  and I nix the radishes too :)

How about you...where's your favorite place to get new recipes?  

p.s. And if you end up trying this recipe let me know what you thought of these burgers.

Share the Love is a weekly meme hosted by Seductive Musings every Wednesday. 

• Every Wednesday post whatever it is that you love on your blog or website.
  
• Then leave a link to your post in the comments on the weekly Share the Love post at Seductive Musings. If you don't have a blog, that's ok you can still share the love in your comment on the weekly Seductive Musings post.
  
• What can you share...well that depends on what you love :) Here are some ideas: a new blog or website, a great recipe that is a taste bud triumph, new shoes or purse that you seriously can't afford but lust after anyway, a great love story like the ones from When Harry Met Sally, a love note to someone special in your life (or wish was), a book you just adore and can't wait to share with someone, a song or CD that plays on repeat until it's worn out, poems, pictures, videos, or even baby giggles :) I think you get the idea.

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