Dip Recipes: Teriyaki Beef Burgers

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Everyone who tastes them agrees that these are not your ordinary burgers! A flavorful Asian-inspired marinade and crunchy water chestnuts make them a surefire crowd-pleaser. —Mitzi Sentiff, Annapolis, Maryland

This recipe is:

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[X] Teriyaki Beef Burgers Recipe Prep: 15 min. + marinating Grill: 10 min. Yield: 6 Servings 15 10 25 Ingredients 1-1/2 pounds lean ground beef (90% lean)XKick-up the flavor

With Johnsonville Italian Sausage.

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1 can (8 ounces) water chestnuts, drained and chopped1/2 cup reduced-sodium soy sauce1/3 cup sherry or reduced-sodium beef broth2 green onions, chopped1 tablespoon brown sugar2 garlic cloves, minced1/2 teaspoon ground ginger6 lettuce leaves6 hamburger buns, split Directions In a large bowl, combine the beef and water chestnuts. Shape into six patties. Place in a 13-in. x 9-in. dish. In a small bowl, combine the soy sauce, sherry or broth, onions, brown sugar, garlic and ginger. Pour 1/2 cup over patties; cover and refrigerate for 2-3 hours or overnight. Cover and refrigerate remaining marinade for basting. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill patties, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 160° and juices run clear, basting occasionally with reserved marinade. Serve on lettuce-lined buns. Yield: 6 servings.

Nutritional Facts 1 burger equals 335 calories, 10 g fat (4 g saturated fat), 56 mg cholesterol, 924 mg sodium, 29 g carbohydrate, 2 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.

Originally published as Teriyaki Beef Burgers in Light & Tasty June/July 2007, p19

Medium-Bodied Red WineEnjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Teriyaki Beef Burgers

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(1-4) of 4 reviews Sort Reviews: Newest FirstOldest FirstHighest RatedLowest Rated Reviewed on May. 17, 2013 by jackofalltrades

It might have been the ginger that tasted funky to a642483. I liked it better without it.

Reviewed on May. 17, 2013 by fredaevans

These are really very good. For your first pass cut the 'spices' in half and work up from there.

Reviewed on Jan. 04, 2012 by shelton463

Pretty tasty! You have to be gentle when cooking as they fall apart easily, but the flavor is quite good. Will make again.

Reviewed on Apr. 08, 2011 by a642483

Blah! These had a terrible taste to them. I wonder if marinating overnight did it? I followed directions exactly. My husband liked it, but I definitely could taste something that wasn't appealing....

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