Summer’s not over yet, so fire up that grill while you still can and make these Cilantro Burgers with spicy Sriracha Mayo. Chopped cilantro flavors the beef, while whole sprigs take the place of lettuce. Sriracha has rightfully become an all-purpose condiment—its sweet chile heat and its vinegar punch go well beyond burgers, perking up brothy soups, meat marinades, and dipping sauces. Enjoy Cooking Light’s low-cal Cilantro Burgers with Sriracha Mayo with a fresh fruit salad for a complete meal.
Cilantro Burgers with Sriracha Mayo
- 1 pound (450g) 90% lean ground sirloin
- 3 tablespoons fresh cilantro, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Cooking Spray
- 4 hamburger buns (about 90 calories each)
- 3 tablespoons mayonnaise
- 1 tablespoon Sriracha
- 1/3 cup (30g) cilantro sprigs
Combine ground sirloin, chopped cilantro, salt, and pepper in a bowl; mix just until combined. Divide sirloin mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty (about 3 1/2 inches in diameter).
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; grill 4 minutes. Carefully turn patties; grill 4 minutes or until desired degree of doneness. Remove patties from pan. Add buns, cut sides down, to pan; grill 1 minute or until toasted.
Combine mayonnaise and Sriracha in a small bowl, stirring with a whisk. Spread 1 tablespoon mayonnaise mixture on bottom half of each bun; top each with 1 patty. Divide cilantro sprigs evenly among servings; top with top halves of buns.
Serves: 4 | Serving Size: 1 burger
Nutrition (per serving): Calories: 363; Total Fat: 19g; Saturated Fat: 6g; Cholesterol: 79mg; Sodium: 491mg; Total Carbohydrates: 20g; Dietary Fiber: 5g; Sugars: 3g; Protein: 27g
Nutrition Bonus: Potassium: 366mg; Vitamin A: 3%; Vitamin C: 1%; Calcium: 6%; Iron: 21%