0.0 – 0 reviews • Main Dish
| Level: |
Easy |
| Total: |
25 min |
| Prep: |
15 min |
| Cook: |
10 min |
| Yield: |
4 servings |
Ingredients
- 4 teaspoons olive oil
- 1/2 teaspoon cayenne pepper
- 1 small clove garlic, minced
- 1/4 cup creamy natural peanut butter
- 2 tablespoons ketchup
- 1 large carrot, thinly shaved into ribbons with a vegetable peeler
- 1 tablespoon fresh lemon juice
- Pinch ground cumin
- Kosher salt and freshly ground black pepper
- 1 1/2 pounds ground chuck
- 3 tablespoons chopped fresh cilantro
- 3 tablespoons chopped fresh parsley
- 2 scallions, finely chopped
- 4 hamburger buns, lightly toasted
Instructions
- Heat 2 teaspoons of the oil in a small skillet over medium heat; add the cayenne and garlic and cook, stirring, until just golden, about 1 minute. Add the peanut butter, ketchup and 1/4 cup water and stir until incorporated. Transfer to a bowl. Toss the carrots with the lemon juice, cumin and salt and black pepper to taste.
- Mix the beef with the cilantro, parsley, scallions, 1 teaspoon salt and ¼ teaspoon black pepper using your hands until just combined. Form into four 3/4-inch-thick patties, about 4 1/2; inches in diameter. Heat the remaining 2 teaspoons oil in a large cast-iron skillet or griddle over medium-high heat. Cook the burgers, turning once, about 4 minutes 30 seconds per side for medium.
- Assemble the burgers on the hamburger buns with the peanut sauce and carrots.
- Copyright 2013 Television Food Network, G.P. All rights reserved
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
498 |
| Total Fat |
23 g |
| Saturated Fat |
6 g |
| Carbohydrates |
31 g |
| Dietary Fiber |
3 g |
| Sugar |
7 g |
| Protein |
45 g |
| Cholesterol |
107 mg |
| Sodium |
640 mg |
