Korean BBQ Buns

Yields: Serves 8 (serving size: 1 slider)

Active time: 30 minutes

Total time: 35 minutes

Ingredients

• 1/3 cup rice vinegar

• 1/3 cup water

• 3 tablespoons light brown sugar, divided

• 3/4 teaspoon crushed red pepper

• 3 garlic cloves, grated and divided

• 1 cup 1/8-in.-thick English cucumber slices

• 8 ounces 90% lean ground sirloin

• 1/4 cup whole-wheat panko

• 1 large egg white, beaten

• 2 tablespoons reduced-sodium soy sauce, divided

• Cooking spray

• 2 teaspoons toasted sesame oil

• 8 frozen folded Chinese steamed buns

• 8 small red leaf lettuce leaves

Nutrition

calories 157

fat 5g

satfat 1g

unsatfat 3g

protein 10g

carbohydrate 19g

fiber 0.0g

sodium 246mg

calcium 2% DV

potassium 4% DV

sugars 5g

added sugars 5g

Directions

1. Bring vinegar, 1/3 cup water, 1 tablespoon brown sugar, pepper, and 2 garlic cloves to a boil in a saucepan over medium-high. Remove from heat; add cucumber slices. Cool to room temperature, stirring occasionally, about 30 minutes. Drain.

2. Meanwhile, stir together sirloin, panko, egg white, 1 1/2 teaspoons soy sauce, 1 1/2 teaspoons brown sugar, and remaining grated garlic clove in a bowl until well blended. Shape mixture into 16 meatballs, a scant 1 tablespoon each.

3. Heat a large skillet over medium. Coat pan with cooking spray. Add meatballs to pan; cook, stirring occasionally, until browned and cooked through, 5 to 7 minutes. Move meatballs to side of skillet. Add oil, remaining 1 1/2 tablespoons brown sugar, and remaining 1 1/2 tablespoons soy sauce to center of skillet; cook until sugar dissolves and sauce is glazy, about 1 minute. Stir to coat meatballs.

4. Layer 3 well-moistened paper towels on a microwave-safe plate. Place frozen buns on prepared plate; cover with 3 more well-moistened paper towels. Microwave at high until warmed, about 1 minute and 30 seconds, checking for doneness every 10 seconds after heating for 1 minute.

5. Divide cucumber slices, lettuce leaves, and meatballs evenly among buns.