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Teriyaki Beef Burgers

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

6 ServingsPrep: 15 min. + marinating Grill: 10 min.

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.

2 of 2

Teriyaki Beef Burgers (continued)

Directions (continued)

Serve on lettuce-lined buns. Yield: 6 servings.

Nutrition 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.

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