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Teriyaki Beef Burgers Recipe

Teriyaki Beef Burgers Recipe photo by Taste of Home

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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

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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)
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With Johnsonville Italian Sausage.
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1 can (8 ounces) water chestnuts, drained and chopped
1/2 cup reduced-sodium soy sauce
1/3 cup sherry or reduced-sodium beef broth
2 green onions, chopped
1 tablespoon brown sugar
2 garlic cloves, minced
1/2 teaspoon ground ginger
6 lettuce leaves
6 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 Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviews for Teriyaki Beef Burgers

Teriyaki Beef Burgers

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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....