Szechuan Peppercorn Burger

The Szechuan Peppercorn Burger is a unique fusion dish that combines the numbing spice of Szechuan peppercorns with juicy, flavorful beef, all while keeping it low carb. Served in crisp lettuce wraps, this burger offers a delightful crunch and a burst of authentic Chinese flavors.

Ingredients

• Ground beef (80% lean) - 300 grams
• Szechuan peppercorns - 1 teaspoon
• Garlic, minced - 2 cloves
• Ginger, grated - 1 teaspoon
• Soy sauce - 1 tablespoon
• Green onions, chopped - 2 stalks
• Lettuce leaves (for wrapping) - 4 large leaves
• Cucumber, sliced - 100 grams
• Sesame oil - 1 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Toast the Szechuan peppercorns in a dry skillet over medium heat for about 2-3 minutes until fragrant, then grind them into a coarse powder using a mortar and pestle or spice grinder.
2. In a mixing bowl, combine the ground beef, ground Szechuan peppercorns, minced garlic, grated ginger, soy sauce, chopped green onions, salt, and black pepper. Mix until just combined.
3. Shape the beef mixture into two equal patties, about 1.5 cm thick.
4. Heat a skillet or grill over medium-high heat and cook the patties for about 4-5 minutes on each side, or until they reach your desired doneness.
5. While the burgers are cooking, prepare the lettuce wraps by washing and drying the leaves. Slice the cucumber into thin rounds.
6. Once cooked, let the patties rest for a couple of minutes, then assemble by placing each patty into two lettuce leaves, topping with cucumber slices and a drizzle of sesame oil.
7. Serve immediately and enjoy your Szechuan Peppercorn Burgers!

Nutrition

• Calories: 360
• Protein: 28 g
• Carbs: 5 g
• Fiber: 1 g
• Sugar: 2 g
• Sodium: 620 mg
• Cholesterol: 80 mg
• Total Fat: 27 g
• Saturated Fat: 11 g
• Unsaturated Fat: 14 g
• Water: 0.25 L

Health Benefits

• High in protein which supports muscle growth and repair.
• Low in carbohydrates, making it suitable for low-carb diets.

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