My H-E-B Texas Life Magazine
•Ginger Cucumber Relish:,
1European Hothouse Cucumber, washed and thinly sliced,
5green onions, roots trimmed and sliced thinly,
1bunchred radishes, washed, trimmed and thinly sliced,
1c.angel hair or bok choy cabbage, chopped,
1/4c.fresh ginger, peeled and finely chopped ,
•salt and pepper, to taste,
•Wasabi Lime Mayonnaise:,
1tsp.wasabi paste or prepared horseradish,
2tsp.grated lime peel,
*juice of 1 lime,
2lb.ground beef chuck,
2Tbsp.tamari or soy sauce,
1/4c.Sutter Home Gewürztraminer Wine,
4(4 tsp.)garlic cloves, peeled and chopped,
2tsp.crushed red pepper,
1pkg. (8 count)H-E-B Seeded Hamburger Buns,
1Ginger Cucumber Relish: Combine cucumbers, onions, radishes, cabbage, ginger, rice vinegar and sugar in a large H-E-B zipper bag. Season with salt and pepper. Marinate for 30 minutes in refrigerator.
2Wasabi Lime Mayonnaise: Combine mayonnaise, wasabi, lime peel and lime juice in a small bowl. Stir mayonnaise, cover and refrigerate for 30 minutes or more.
3Prepare charcoal or gas grill for cooking (375°F). Brush hot grill with olive oil to prevent sticking.
4Combine ground chuck, tamari, wine, garlic, red pepper and salt in a large bowl. Lightly mix and shape into 6 patties, 1-inch thick. Refrigerate until ready to grill.
5Place patties on hot grill and cook 5 to 6 minutes on each side or until internal temperature reaches 165°F. During last 2 minutes of grilling, place seeded buns, cut-sides down, on edge of grill and lightly toast.
6Assemble burgers: brush insides of toasted buns with Wasabi Lime Mayonnaise. Place burgers on bottom bun, add 1/2 cup drained Ginger Cucumber Relish and cover with toasted bun top.
Serving size: 1, Calories: 360, Total Fat: 18g, Saturated Fat: 4g, Cholesterol: 65mg, Carbohydrates: 23g, Dietary Fiber: 1g, Sugar: 3g, Protein: 26g