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Teriyaki Burgers

Teriyaki Burgers
These hamburgers were served at my Sweet 16 birthday party more than 20 years ago. The pineapple rings complement the soy sauce in the burgers. - Cheryl Wildy, Omaho, Nebraska
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1-1/2 cups Rice Chex, crushed
  • 1/4 cup finely chopped onion
  • 2 tablespoons soy sauce
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon ground ginger
  • Dash garlic powder
  • 1 pound ground beef
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  • 1 can (8 ounces) sliced pineapple, drained
  • 4 sandwich rolls, split

Directions

  • In a large bowl, combine the first six ingredients. Crumble beef over
  • mixture and mix well. Shape into four patties.
  • Grill, covered, over medium heat or broil 4 in. from the heat for 6-9
  • minutes on each side or until a meat thermometer reads 160° and
  • juices run clear.
  • Grill or boil pineapple rings until lightly browned. Place burgers on
  • roll bottoms. Top with pineapple and roll tops. Yield: 4 servings.
Just before the Teriyaki Burgers have finished cooking, spread a little butter or margarine on the cut side of the rolls ad grill or broil them until lightly browned. A toasted roll tastes great topped with any kind of burger!
© Taste of Home 2013

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Teriyaki Burgers (continued)

Nutrition Facts: 1 serving (1 each) equals 461 calories, 15 g fat (7 g saturated fat), 56 mg cholesterol, 974 mg sodium, 52 g carbohydrate, 3 g fiber, 29 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013