Serves: 4
Total Calories: 110

FOR THE STEAKS:
1/2 cup whole milk
1/4 cup fine dry bread crumbs
1 tablespoon extra-virgin olive oil
1/2 cup finely chopped yellow onion
1 teaspoon minced garlic
1 teaspoon curry powder
1/4 teaspoon ground ginger
1 1/4 pounds ground beef chuck (80% lean)
1 cup coarsely shredded carrot
1 large egg, lightly beaten
1 teaspoon Dijon style mustard
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

extra-virgin olive oil
4 tablespoons ketchup

TO PREPARE THE STEAKS: In a large bowl combine the milk and bread crumbs allow to stand for 10 minutes. In a medium sauté pan over medium heat, warm the olive oil add the onion and cook, stirring occasionally, until soft and golden, about 5 minutes. Add the garlic and cook for 1 minute more, stirring occasionally. Add the curry and ginger and cook for another minute, stirring occasionally. Remove from the heat and allow to cool to room temperature. Add the cooled sautéed onion mixture and the rest of the steak ingredients to the soaked bread crumbs. Gently mix until the ingredients are well blended.

With wet hands, shape the meat into four patties of equal size and thickness (about 4 inches in diameter and 1 inch thick). Place the steaks on a platter, cover with plastic wrap, and refrigerate for at least 30 minutes before grilling.

Lightly brush or spray both sides of the steaks with olive oil and grill over Direct Medium heat until the internal temperature reaches 160°F for medium, 8 to 10 minutes, turning once halfway through grilling time. After turning, glaze the top of each steak with 1 tablespoon of the ketchup and allow it to cook into the meat. Serve hot.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 110
Calories from Fat: 46

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