Barbecue Nut Burgers

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Turkey Burgers with Mango Salsa

Nutritional Facts 1 burger equals 359 calories, 14 g fat (4 g saturated fat), 98 mg cholesterol, 825 mg sodium, 31 g carbohydrate, 4 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

Originally published as Turkey Burgers with Mango Salsa in Healthy Cooking June/July 2012, p38

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Veggie Burgers

© Reiman Media Group, LLC., 2013

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Burgers: Jalapeno Hamburgers

Jalapeno Hamburgers

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 179
Calories from Fat: 97

% Daily Value * Total Fat 10.8g 17 % Saturated Fat 4.1g 21 % Cholesterol 49mg 16 % Sodium 1056mg 42 % Potassium 339mg 9 % Total Carbohydrates 4.9g 2 % Dietary Fiber 1.1g 4 % Protein 15g 30 % ** Sugars 1.3g ** Vitamin A 4 % ** Vitamin C 11 % ** Calcium 2 % ** Iron 15 % ** Thiamin 6 % ** Niacin 46 % ** Vitamin B6 14 % ** Magnesium 6 % ** Folate 6 % * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Teriyaki Beef Burgers

Teriyaki Beef Burgers Recipe | Taste of Home Recipes #printdiv { display: list-item; list-style-image: url();list-style-position: inside;word-spacing: -5000em;overflow: hidden;font-size: 1pt;color: #fff;} Club Taste of HomeSubscribeCookbooksNewslettersDigital EditionsShare a RecipeCustomer Care Log In Join Us BEST DEAL Subscribe > Digital Edition > Give a Gift > Cookbooks > Recipes Course Ingredients Cooking Style Top 10 Cooking Videos Share a Recipe Advanced Recipe Search Healthy Healthy Recipes Diabetic Recipes Gluten-Free Recipes Low Carb Recipes Low Fat Recipes Low Sodium Recipes Makeover Recipes Holidays Memorial Day Father's Day July 4th All Holidays & Celebrations Community Forums Groups Facebook Pinterest Twitter Cooking Schools About Us Find a Show Cooking School Blog Meet Our Staff FAQs Contests Hide & Seek Recipe Contests Cookbooks Taste of Home Baking & Desserts Comfort Food Diet Slow Cooker Kitchen Gadgets Healthy Cooking eCookbooks More... Magazines Taste of Home Plus Simple & Delicious Plus Digital Editions My Recipe Box All Saved Recipes Add My Recipe My Grocery List My Savings List My Newsletters [X]

$(document).ready(function() { $("#MainMenu a[href^='http://www.tasteofhome.com/rd.asp?id=20964']").attr("target", "_blank"); }); Home > Recipes > Teriyaki Beef Burgers .close_btn{position:absolute;font-size:11px;right:20px;top:17px;z-index:1;}.close_btn:hover{text-decoration:underline; cursor:hand;} Teriyaki Beef Burgers Recipe Teriyaki Beef Burgers Recipe photo by Taste of Home Read reviews (4)

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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:

Healthy

Quick

Diabetic Friendly

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[X] Rate Teriyaki Beef Burgers RecipeClick on stars to rate 
Would you make this recipe again?YesNoWrite a review [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.

Featured Sponsor1 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.

More recipes like this:
Teriyaki Burgers
Teriyaki Burgers
Teriyaki Burgers
Teriyaki Burgers
Teriyaki Burgers
Terrific Teriyaki Burgers
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Ham Barbecue more More Recipe Collections: Asian RecipesBBQ Beef RecipesBeef RecipesBurger RecipesComfort Food RecipesDiabetic RecipesDiabetic Sandwich RecipesGrilled Beef Recipes Grilling HamburgersGrilling Recipes Healthy Cooking Sandwich RecipesHealthy RecipesHot Sandwich RecipesJuly 4th RecipesLabor Day RecipesLow Fat RecipesLow Fat SandwichesMake-Ahead RecipesMemorial Day RecipesMother's Day RecipesQuick Beef Dinner RecipesSandwichesSuper Bowl Party DinnersSuper Bowl Party RecipesTailgating RecipesView All Healthy Cooking Recipes Serve with: Veggie Barley Salad Menus and More Recipe Slideshows

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Reviews for Teriyaki Beef Burgers Teriyaki Beef Burgers

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(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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How to Pack Burgers For a Picnic

Burgers — a beloved backyard, picnic, and barbecue staple — aren't the easiest food to transport, but it can be done. If you're planning on packing patties to grill at a remote location, here's how to pull off the stunt with ease.

Several hours or the night before, prep any condiments for the burger. Slice toppings that won't spoil quickly, like tomatoes or lettuce leaves. Shape ground meat into patties and place on a baking sheet lined with plastic wrap.Cut parchment paper into squares slightly larger than your burger (4 inches by 5 inches should do the trick for most). The number of squares you'll need, of course, depends on how many patties you make, so allot need one less square than the number of patties patties (for example, if you're grilling 16 patties, then cut 15 parchment paper squares).Spread a large sheet of heavy-duty aluminum foil on a work surface.

Keep reading to see our tricks for packing burger patties perfectly.

Place a patty in the middle of the foil. Top with a parchment paper square. Place another patty on top of the parchment paper. Repeat until you have a short stack of four patties. Fold the foil up and around to enclose patty stack.Repeat, layering patty with parchment paper in stacks of four patties each, until all of your patties are packed.Store patty packs in fridge until ready to leave. Place stacks in a cooler with reusable ice packs (regular ice isn't recommended, as it could melt all over the meat). Grill and enjoy at your destination of choice!

Got a tip for transporting picnic food? Share it with us below.

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Burgers: Aromatic Asian Burgers (Abalos Style)

Nov 03, 2010 Wow!!! This was great, though I tweaked it a bit... 1/2lb each ground chuck, ground sirloin, and ground pork A pretty nice Japanese sesame oil. Added 1/2 table spoon hot Thai chili oil Diced red onion and garlic rather than the powdered stuff. Added an egg and some Italian bread crumbs as the mixture was a little wet. I also let the meat sit for half an hour while my side cooked (Honey Roasted Red Potatoes found on this site) Finally, I seared each patty on high and finished off in the oven. I will definitely make this again. Lots of flavor, great aroma. Paired great with Andrew Will Semillon...

—Dylan 

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Sandwiches and Wraps: Grilled Veggie-Portobello Mushroom Burgers

Dec 23, 2010 This was delicious, even though I forgot the blue cheese. Great combo of veggies! I used homemade balsamic vinaigrette, and I didn't have time to marinate, but they still had plenty of flavor. Also, since it's too cold to grill, I roasted the veggies in the oven at 425. Because my buns were way too small for the huge portobellos I had, I used sprouted-grain bagels, which aren't as dense as regular bagels but are thicker than buns and held up well to the juicy veggies. I'm making again this week--and this time I'll remember the blue cheese!

—KymInNM 

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Burgers: Lea's Hamburgers

Aug 15, 2007 I really enjoyed these hamburgers, i did however change a bit. I added 1/2c. Water, Used more bacon bits, And instead of onion i put onion powder. They were wonderrrful, My family loves them. I'll definitley be making these again! Thank you for the recipe.

—Purfuctt 

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Burgers: Grilled Hawaiian Chicken and Pineapple Sandwiches

"Marinated, grilled chicken is topped with grilled pineapple and cheese. It may sound a little strange, but it is very tasty!" — FoodieGeek 

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Burgers: Juiciest Hamburgers Ever

Feb 16, 2010 I've been making burgers like this for years, minus the cayenne. Sometimes I add a 1/4 cup of minced onion to the mix. I've even found that I can mix these up, shape into patties, and freeze them raw just like this, on a cookie sheet. When they're frozen solid, I toss 'em in a ziplog bag and keep them in the freezer for up to six months. When I want a burger on a rainy day, a wintry day, or just one at a time, I mist a frying pan with cooking spray and cook about 7 minutes per side. They come out just as good as when they're freshly made!

—BCORTE 

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Burgers: Ranch Burgers

Apr 25, 2007 NO NEED FOR KETCHUP OR MUSTARD HERE! BURGERS POP WITH FLAVOR! DON'T TRY IT WITHOUT REAL CHOPPED ONION BITS, BECAUSE YOU'RE MISSING OUT! This recipe tastes absolutely amazing and juicy even with extra lean ground beef, but I suggest some minor modifications. 1) I recommend using double the amount of ranch suggested in this recipe. Others have noted and I have found as well that it is difficult to taste without adding alot more. 2) Don't use as much crackers, just buy leaner beef. The crackers are just filler and detract from the recipe and tend to dry out the meat. I suggest using about 1/2 to 3/4 of the suggested amount of saltines.

—SCR 

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Burgers: Bacon and Roquefort Stuffed Burgers

Jun 10, 2009 This made an excellent tasting burger and I was pleasantly surprised! I used gargonzola cheese and the tint of thyme was very good....something I would never have tried on my own. I used dried thyme, not fresh. This might be why another reviewer thought the thyme was overpowering. Remember, don't use the same measurement when switching. I would probably use only half the amount in any receipe when switching from fresh to dried. I didn't even have to use ketchup or mustard, etc. like I normally would. Just a slice of tomato, red onion and fresh lettuce on a Martin's Potato Roll was terrific. Since I had purchased a pint container of gargonzola and had extra burger (used 80%), I made 2 extra and placed them in the freezer. Remember to make them large and pretty flat before adding the cheese mixture. Seal the edges good so no cheese can escape while cooking. They will shrink while cooking and with both top and bottom patties, they are a pretty hardy burger. These would be great for most adults if trying to cook up something a little different for a change. No flavor was so overpowering that it can't be enjoyed by most. Just follow the directions and make sure to use half the amount of thyme if not using fresh.

—M. Grillo 

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Burgers: Grilled Chicken Burgers

Sep 10, 2006 As burgers, this just did not work for me-- I would have needed to add several times more the amount of bread crumbs to get patties that would stand up to the rigors of grilling. Not to be deterred, however, I placed the mixture into a pre-greased loaf pan and made chickenloaf instead, baking at 350 for 30 minutes. It tasted pretty good (I admit I, too, was doubtful about the carrots), so it all worked out in the end. This recipe DID encourage me to look for (and successfully find) Old Bay seasoning, which I admit I had never heard of as someone raised and still living in the midwest, so I have a new staple in my spice collection. I might make this as a loaf again in the future, if I have a taste for it. Thank you, Teri!

—JOHN STERBENZ 

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Teriyaki Beef Burgers

Teriyaki Beef Burgers Recipe | Taste of Home Recipes #printdiv { display: list-item; list-style-image: url();list-style-position: inside;word-spacing: -5000em;overflow: hidden;font-size: 1pt;color: #fff;} Club Taste of HomeSubscribeCookbooksNewslettersDigital EditionsShare a RecipeCustomer Care Log In Join Us BEST DEAL Subscribe > Digital Edition > Give a Gift > Cookbooks > Recipes Course Ingredients Cooking Style Top 10 Cooking Videos Share a Recipe Advanced Recipe Search Healthy Healthy Recipes Diabetic Recipes Gluten-Free Recipes Low Carb Recipes Low Fat Recipes Low Sodium Recipes Makeover Recipes Holidays Memorial Day Father's Day July 4th All Holidays & Celebrations Community Forums Groups Facebook Pinterest Twitter Cooking Schools About Us Find a Show Cooking School Blog Meet Our Staff FAQs Contests Hide & Seek Recipe Contests Cookbooks Taste of Home Baking & Desserts Comfort Food Diet Slow Cooker Kitchen Gadgets Healthy Cooking eCookbooks More... Magazines Taste of Home Plus Simple & Delicious Plus Digital Editions My Recipe Box All Saved Recipes Add My Recipe My Grocery List My Savings List My Newsletters [X]

$(document).ready(function() { $("#MainMenu a[href^='http://www.tasteofhome.com/rd.asp?id=20964']").attr("target", "_blank"); }); Home > Recipes > Teriyaki Beef Burgers .close_btn{position:absolute;font-size:11px;right:20px;top:17px;z-index:1;}.close_btn:hover{text-decoration:underline; cursor:hand;} Teriyaki Beef Burgers Recipe Teriyaki Beef Burgers Recipe photo by Taste of Home Read reviews (4)

Rate recipe

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:

Healthy

Quick

Diabetic Friendly

Rate Print Grocery List Recipe Box My Savings Email .addthis_button_tweet.at300b iframe { width: 100px !important; margin-left: 5px !important; } #followLinks { display: none; position: relative; height: 35px;z-index:1; } #followLinksD { height: 35px;background: url(//hostedmedia.reimanpub.com/images/TOH-site/site/follow-newFacebook.jpg) no-repeat top left; width:325px; height:35px; } #followLinks ul, #followLinks ul li a { } #followLinks ul li.addthis_button { margin-top: 3px; position: absolute; top: 0pt; left: 0px; } #followLinks ul li.addthis_button a { text-decoration: none; line-height: 15px; } #followLinks ul li.google_share_button iframe { width: 70px !important; } #followLinks ul li.google_share_button { position: absolute; top: 0pt; left: 70px; } #followLinks ul li.twitter_share_button { position: absolute; left: 145px; top: 2px; } #followLinks ul li.facebook_share_button { position: absolute; left: 245px; top: 2px; } #followLinks ul li.pin_it_button { position: absolute; left: 320px; top: 2px; } #followLinks ul li.email_button { position: absolute; left: 0px; top: 5px; } .rec-Toolbox #followLinks ul li.addthis_button {display:none;}.rec-Toolbox #followLinks ul li.addthis_button a, .rec-Toolbox #followLinks ul li.google_share_button, .rec-Toolbox #followLinks ul li.facebook_share_button a,.rec-Toolbox #followLinks ul li.pin_it_button a, .rec-Toolbox #followLinks ul li a.addthis_button_pinterest{ padding-left:6px!important;}.rec-Toolbox #followLinks ul li.google_share_button,.rec-Toolbox #followLinks ul li.twitter_share_button,.rec-Toolbox #followLinks ul li.facebook_share_button,.rec-Toolbox #followLinks ul li.email_button,.rec-Toolbox #followLinks ul li.pin_it_button{float:left;width:100px;position:static; padding-left:6px; margin:0; padding:0; height:20px; margin-bottom:10px;}.rec-Toolbox #followLinks ul li.pin_it_button{ height:30px;}.rec-Toolbox #followLinks ul li.twitter_share_button a {padding-left:0px;}.rec-Toolbox #followLinksD { height: auto;background: none; } [X]

[X] Rate Teriyaki Beef Burgers RecipeClick on stars to rate 
Would you make this recipe again?YesNoWrite a review [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.

Featured Sponsor1 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.

More recipes like this:
Teriyaki Burgers
Teriyaki Burgers
Teriyaki Burgers
Teriyaki Burgers
Teriyaki Burgers
Terrific Teriyaki Burgers
Aloha Burgers
Baked Ham Sandwiches
French Cheeseburger Loaf
Teriyaki Sandwiches
Grilled Tomato-Cheese Sandwiches for Two
Mini Burgers with the Works more More Recipe Collections: Asian RecipesBBQ Beef RecipesBeef RecipesBurger RecipesComfort Food RecipesDiabetic RecipesDiabetic Sandwich RecipesGrilled Beef Recipes Grilling HamburgersGrilling Recipes Healthy Cooking Sandwich RecipesHealthy RecipesHot Sandwich RecipesJuly 4th RecipesLabor Day RecipesLow Fat RecipesLow Fat SandwichesMake-Ahead RecipesMemorial Day RecipesMother's Day RecipesQuick Beef Dinner RecipesSandwichesSuper Bowl Party DinnersSuper Bowl Party RecipesTailgating RecipesView All Healthy Cooking Recipes Serve with: Veggie Barley Salad Menus and More Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Teriyaki Beef Burgers Teriyaki Beef Burgers

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(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....

    $(document).ready(function() { if($.trim($(".mainContentAd").text()) == ""){ $(".mainContentAd").hide();} }); Memorial Day Recipes Memorial Day Appetizers Burger Recipes Memorial Day Salad Recipes Memorial Day Desserts All Memorial Day Recipes Advertise with us ADVERTISEMENT Top 10 Recipes

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Advertise with us ADVERTISEMENT Top Recipe Collections Pasta Salads , Rhubarb Recipes , Potato Salad Recipes , Grilling Recipes , Chicken Recipes , Pork Chop Recipes , Cupcake Recipes , Appetizers Advanced Search >   Browse Recipes > Follow Us Advertise with us ADVERTISEMENT Taste of Home About Us Help Press Room Advertising Tasty Tidbits Contact Us Site Map Terms & Conditions NEW Your Privacy Rights Taste of Home Family Simple & Delicious Country Woman Cookbooks Newsletters Mobile Shop Taste of Home Taste of Home Cooking Schools Host a School Event Reiman Publications Career Center Reader's Digest Recipe Finder Recipe Search Advanced Search Browse Recipes Submit a Recipe Recipe Contests Recipes Recipe Category Index Appetizers Beverages Bread Recipes Breakfast Recipes Chicken Recipes Winning Recipes Dinner Recipes Desserts Seasonal Recipes Halloween Recipes Thanksgiving Recipes Christmas Recipes Christmas Cookie Recipes New Year's Recipes Bake Sale Recipes Italian Recipes Potluck Recipes Diabetic Recipes Slow Cooker Recipes Salads Sandwiches Side Dish Recipes Soup Recipes Vegetarian Recipes Grilling Recipes Top 10 Recipes How to Cook Healthy Living and Cooking Recipe Makeovers Healthy Menus Special Diet Recipes Comfort Food Diet Live Well Healthy Cooking Plus Community Forums Groups Follow us on
 facebook  Twitter My Account Register My Page My Recipe Box Mail My Profile Log In © Reiman Media Group, LLC., 2013

View the original article here