Gingered Burgers with Lime Slaw

Flavored with fresh ginger, cilantro, green onions, and seasoned oil, these juicy burgers end up tasting like a spicy Asian meatball.

PREP: 20 minutes      GRILL: 10 to 12 minutes

MAKES: 4 main-dish servings

¼ cup light mayonnaise

1 tablespoon reduced-sodium soy sauce

2 limes

8 ounces (3½ cups) shredded cabbage for coleslaw

½ teaspoon salt

1¼ pounds lean (90%) ground beef (see Tip)

½ cup loosely packed fresh cilantro leaves, coarsely chopped

2 green onions, chopped

1 tablespoon finely chopped, peeled fresh ginger

1 teaspoon Asian sesame oil

¼ teaspoon crushed red pepper

4 sesame-seed hamburger buns, split and toasted

1. In cup, stir mayonnaise and soy sauce until blended; set aside. From limes, grate ½ teaspoon peel and squeeze 3 tablespoons juice. In large bowl, toss together lime peel and juice with cabbage and ¼ teaspoon salt; set aside.

2. Lightly spray ridged grill pan with nonstick cooking spray, then heat on medium until hot, or prepare outdoor grill for covered direct grilling over medium heat.

3. Meanwhile, in medium bowl, combine beef, cilantro, green onions, ginger, sesame oil, crushed red pepper, and remaining ¼ teaspoon salt until blended, but do not overmix. Shape beef mixture into four -inch-thick burgers, handling meat as gently as possible.

4. Place burgers in hot grill pan or on hot rack; cook 10 to 12 minutes for medium or to desired doneness, turning burgers over once halfway through cooking.

5. Serve burgers on buns with slaw and soy mayonnaise. Serve with any additional slaw on the side.

EACH SERVING: About 430 calories, 32g protein, 28g cargohydrate, 21g total fat (7g saturated fat), 92mg cholesterol, 865mg sodium

TIP: The Asian flavors in this dish go well with ground chicken and turkey, too. Prepare burgers as directed, but cook chicken or turkey burgers 15 minutes to assure doneness.