East Meets West Burgers
Preparation and cooking time: 30 minutes

1 pound ground beef (95 percent lean)
1/4 cup soft whole wheat bread crumbs
1 large egg white
1/4 teaspoon salt
1/8 teaspoon black pepper
4 whole wheat hamburger buns, split

Sesame-Soy Mayonnaise:
1/4 cup light mayonnaise
1 tablespoon thinly sliced green onion, green part only
1/2 teaspoon soy sauce
1/4 teaspoon dark sesame oil
1/8 teaspoon ground red pepper

Slaw Topping:
1/2 cup romaine lettuce, thinly sliced
1/4 cup shredded red cabbage
1/4 cup shredded carrot
1 teaspoon rice vinegar
1 teaspoon vegetable oil
1/4 teaspoon black pepper

Combine Sesame-Soy Mayonnaise ingredients in small bowl; refrigerate until ready to use.

Combine Slaw Topping ingredients in small bowl, set aside.

Combine ground beef, bread crumbs, egg white, salt and 1/8 teaspoon black pepper in large bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties.

Place patties on grid over medium ash-covered coals. Grill, covered, 11 to 13 minutes (over medium heat on preheated gas grill, covered, 7 to 8 minutes), turning occasionally, until instant-read thermometer inserted horizontally into center registers (160 degrees F). About 2 minutes before burgers are done, place buns, cut sides down, on grid. Grill until lightly toasted.

Spread equal amount of mayonnaise on bottom of each bun, top with burger. Evenly divide Slaw Topping over burgers. Close sandwiches.

Makes 4 servings.

Tip: To make soft bread crumbs, place torn bread in food processor or blender container. Cover; process, pulsing on and off, to form fine crumbs. One and one-half slices makes about 1 cup crumbs.

Nutrition information per serving: 348 calories; 15 g fat (4 g saturated; 3 g monounsaturated); 70 mg cholesterol; 621 mg sodium; 26 g carbohydrate; 3.9 g fiber; 28 g protein;

Recipe from: Cattlemen’s Beef Board and National Cattlemen’s Beef Association; www.beefitswhatsfordinner.com