Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 1.5 pounds of ground beef with 2 teaspoons of smoked paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 0.75 teaspoon of salt, and 0.5 teaspoon of black pepper in a large bowl, then gently form the mixture into eight equal patties.

2. 2

   Prepare the tangy tahini slaw dressing by whisking together 0.25 cup of tahini, 2 tablespoons of lemon juice, 1 tablespoon of apple cider vinegar, 1 teaspoon of Dijon mustard, 1 tablespoon of maple syrup, 0.25 teaspoon of salt, and 0.25 teaspoon of black pepper in a small bowl, gradually adding 2 to 4 tablespoons of water until a creamy consistency is achieved.

3. 3

   In a separate large bowl, combine 4 cups of shredded cabbage and 1 cup of shredded carrots, then pour the prepared tahini dressing over the vegetables and toss until thoroughly coated.

4. 4

   Heat 2 tablespoons of canola oil in a large skillet over medium-high heat until shimmering.

5. 5

   Carefully place four of the seasoned beef patties into the hot skillet, flash-frying them for 2 to 3 minutes per side until deeply browned and cooked through, then remove them from the skillet and set aside to rest.

6. 6

   Add the remaining 2 tablespoons of canola oil to the skillet and repeat the flash-frying process with the remaining four beef patties, ensuring they are cooked to your desired doneness.

7. 7

   Serve each flash-fried smoky beef patty alongside a generous portion of the tangy tahini slaw.