- 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
Directions
- 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
