EAST MEETS WEST BURGERS

FOR THE 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
FOR THE SLAW TOPPING:
1/2 cup romaine lettuce, thinly sliced
1/4 cup shredded red cabbage
1/4 cup shredded carrot
1 teaspoo n rice vinegar
1 teaspoon vegetable oil
1/4 teaspoon black pepper
FOR THE BURGERS:
1 pound ground beef (95% 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

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, uncovered, 11 to 13 minutes to medium (160 degrees F) doneness, until no longer pink in center and juices show no pink color, turning occasionally. About 2 minutes before burgers are done, place buns, cut sides down, on grid. Grill until lightly toasted.

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

Makes 4 servings
Source: Cattlemen's Beef Board