Asian BurgerFit Burger
We love Asian food in our house and enjoy incorporating its flavors into our cooking. The first time I created this recipe, it was late, and I was preparing lunches for the next day. They were so good that both my husband and I ended up eating a burger at 10:30 at night!
Servings: 6 Burgers
Calories: 233kcal
Equipment
- Skillet
- Measuring spoons
- Spatula
- Food processor
- Large bowl
Ingredients
- 1 tablespoon cooking fat
- 1 bunch bok choy
- 1 bag frozen or fresh snap peas
- 1 1/2 teaspoons salt divided
- 3 teaspoons coconut aminos
- 1 teapsoon hot sauce optional
- 1 lb ground meat
Instructions
- Heat a skillet on medium heat with 1 tablespoon cooking fat. Rough chop bok choy, and sauté with the snap peas and ½ teaspoon salt until soft, about 10 minutes.
- Once the snap peas and bok choy are cooked, add the snap peas, bok choy, 2 teaspoons coconut aminos, and hot sauce to the food processor (or finely chop). Taste vegetable mixture and add more salt if desired. Let the mixture cool completely.
- In a large bowl, mix remaining teaspoon of coconut aminos and salt with the ground meat. Gradually incorporate vegetable mixture into the ground meat. Add as much as you can while still being able to form your burgers as normal.
- *If you end up adding too much vegetable mixture, don’t worry! Just form your burgers and cook in the oven for 20 minutes at 350 degrees.
- Cook burgers on medium heat on the stove for 5 minutes on each side or to your preference. Cooking times can vary.
- Optional: Serve with rice and leftover veggies.
Nutrition
Calories: 233kcal | Carbohydrates: 3g | Protein: 15g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 53mg | Sodium: 783mg | Potassium: 556mg | Fiber: 1g | Sugar: 1g | Vitamin A: 6255IU | Vitamin C: 63mg | Calcium: 161mg | Iron: 2.6mg