Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 11.3 oz (320 g) ground beef, 90% lean
- 4.2 oz (120 g) whole-grain burger buns, two
- 6.3 oz (180 g) cabbage, finely shredded
- 4.2 oz (120 g) tomato, sliced
- 2.8 oz (80 g) plain Greek yogurt
- 2.0 tsp (10 g) Dijon mustard
- 0.5 US fl oz (15 ml) white wine vinegar
- 0.3 tsp (2 g) salt
- 0.5 tsp (1 g) black pepper
Method
- Mix cabbage with yogurt, mustard and vinegar; keep chilled. Shape beef gently into two 3/4-inch (2 cm) patties and season with salt and pepper.
- Heat a clean grill to medium-high. Grill patties for 5–6 minutes per side without pressing them, until the centers reach 160°F (71°C).
- Toast buns on the grill for 30–60 seconds. Use a clean plate for the cooked patties.
- Fill each bun with a burger, tomato and slaw. Serve any extra slaw alongside.
Cook’s note: The buns and all slaw are included in nutrition. Ground beef needs a higher safe temperature than whole steaks.
Allergens: Wheat, milk and mustard; check buns for egg or sesame.
Approximate nutrition per serving: 503 kcal · Protein 43 g · Carbohydrates 40 g · Fat 19 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.