Préparation :15 min |
Cuisson :20 min |
Portions4 |
Ingredients
- 4 Voltigeur Burger Patties (sold in packages of 2)
- 15 ml (1 tbsp) extra virgin olive oil
- 500 ml (2 cups) minced cabbage
- 125 ml (1/2 cup) mayonnaise
- 30 ml (2 tbsp) white miso paste
- 15 ml (1 tbsp) white vinegar
- 15 ml (1 tbsp) ginger, minced
- Salt and pepper
- 4 small crusty breads
Preparation
- Make the salad by combining shredded cabbage, mayonnaise, miso paste, vinegar, chopped ginger, salt and pepper. Mix until a homogeneous consistency, set aside.
- Heat a non-stick skillet or grill over high heat. Once preheated, brush surface with oil. Place Voltigeur burger patties on grill and cook until golden on the outside and perfectly cooked, for about 10 minutes on each side or until meat thermometer shows 74 °C (165 °F).
- Split buns and divide the patties. Garnish each bun with salad and cover with other half, Serve immediately.
Notes and tips
You can replace the Voltigeur burger patties with chicken breasts or with 454 g (1 lb) of raw ground chicken, divided into four equal servings and seasoned with salt and pepper. Shape into ½ inch thick burgers of 4 to 5 inches wide.
Adding an Asian touch to a hamburger is an easy way to add lots of light, crispy flavours and have less fat. Making a simple salad like our ginger aïoli takes only a few minutes. It's a fun way to get kids to help out in the kitchen. To make preparation easier, buy sliced cabbage from your local supermarket.
To add an additional Asian touch, buy crispy rolls with sesame.
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This recipe is courtesy of |