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Teriyaki Beef Burgers
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1-1/2 pounds lean ground beef
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
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. Coat grill rack with cooking spray before starting the
grill. Drain and discard marinade. Grill patties, covered, over medium heat for
5-7 minutes on each side or until meat is no longer pink, basting occasionally
with reserved marinade. Serve on lettuce-lined buns.
Yield: 6 servings.
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Printed from tasteofhome.com Oct 10, 2008Copyright Reiman Media Group, Inc © 2008 |