Burgers: Teriyaki Beef Burgers
Good served with my oriental coleslaw
Ingredients
- 1-1/2 lbs. lean ground chuck
- 8 oz. can water chestnuts, drained & chopped
- 1/2 c. reduced sodium soy sauce
- 1/3 c. sherry (liquor, not cooking) or beef broth
- 2 green onions, chopped
- 1 Tbls. brown sugar
- 2 garlic cloves, minced
- 1/2 t. ground ginger
- 6 hamburger buns (we use Bun Toppers)
- 6 lettuce leaves
Instructions
In a large bowl, combine the ground chuck and water chestnuts. Shape into 6 patties. Place in a 9 x 13-inch 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.
Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade.
Grill patties, covered over medium heat 5-7 minutes on each side or until meat is cooked through.
Serve on lettuce-lined buns.
NOTE: Refrigerate leftover sherry for another use. Keeps 6-9 months. Do a Search within this online cookbook for other recipes to use it in.