KOREAN BEEF FRANK LETTUCE WRAPS

7 portions (7 portions (1 wrap each))


	PAM® Grilling Spray
1 tsp	Vegetable oil
1 tsp	Chopped garlic
1 tsp	Grated fresh ginger
1/4 cup	Hunt's® Tomato Ketchup
2 tbsp	La Choy® Light Soy Sauce
1/4 cup	Granulated sugar, divided
1/4 cup	Seasoned rice vinegar, divided
1/2 cup	Sliced English cucumber, unpeeled (1/2 cup = about 14 slices)
7	Hebrew National® Beef Franks
7 leaves	Romaine lettuce
1/2 cup	Match-stick cut carrots
	Chopped cilantro, green onion and kimchee, optional

Percent Daily Values are based on a 2,000 calorie diet

Step 1

Spray cold grate of gas grill with grilling spray. Preheat grill for medium heat. Meanwhile, heat oil in small saucepan over medium heat. Add garlic and ginger and cook 30 seconds or until fragrant. Add ketchup, soy sauce, 3 tablespoons sugar and 1 tablespoon vinegar. Bring to a boil; reduce heat and simmer 5 minutes, stirring occasionally. Remove from heat; set aside.
Step 2

Microwave remaining 3 tablespoons vinegar and 1 tablespoon sugar in small microwave-safe bowl on HIGH 30 seconds or until hot. Stir until sugar is dissolved; add cucumber to bowl. Cover until ready to serve.
Step 3

Grill franks 5 to 7 minutes or until hot, turning occasionally.
Step 4

Drain pickled cucumbers. Spread lettuce leaves evenly with BBQ sauce; top each with a frank, cucumbers and carrots. Sprinkle with cilantro, green onion; top with kimchee, if desired. Serve immediately.