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Terrific Teriyaki Burgers

Terrific Teriyaki Burgers
Golden flecks of pineapple give these burgers a touch of sweetness, while the ginger root adds some spice. Ground chicken works well in this recipe, too. —Margaret Wilson, Hemet, California
6 ServingsPrep: 20 min. Grill: 15 min.

Ingredients

  • 1/4 cup ketchup
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon unsweetened crushed pineapple
  • 1-1/2 teaspoons minced fresh gingerroot
  • 1 garlic clove, minced
  • 1/2 teaspoon sesame oil
  • BURGERS:
  • 1 egg white, lightly beaten
  • 1/3 cup dry bread crumbs
  • 3 green onions, chopped
  • 2 tablespoons unsweetened crushed pineapple
  • 3/4 pound ground beef
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  • 3/4 pound lean ground turkey
  • 6 slices unsweetened pineapple
  • 6 hamburger buns, split and toasted
  • 6 lettuce leaves
  • 6 slices tomato

Directions

  • In a small bowl, combine the ketchup, soy sauce, brown sugar,
  • pineapple, ginger, garlic and sesame oil; set aside.
  • In a large bowl, combine the egg white, bread crumbs, onions, crushed
  • pineapple and 3 tablespoons reserved ketchup mixture. Crumble beef
© Taste of Home 2013

2 of 2

Terrific Teriyaki Burgers (continued)

Directions (continued)

  • and turkey over mixture and mix well. Shape into six burgers.
  • Using long-handled tongs, moisten a paper towel with cooking oil and
  • lightly coat the grill rack. Grill burgers, covered, over medium
  • heat or broil 4 in. from the heat for 5-7 minutes on each side or
  • until a meat thermometer reads 165° and juices run clear,
  • brushing occasionally with remaining ketchup mixture.
  • Grill or broil pineapple slices for 2-3 minutes on each side or until
  • heated through. Serve burgers and pineapple on buns with lettuce and
  • tomato. Yield: 6 servings.
Nutrition Facts: 1 burger equals 386 calories, 12 g fat (4 g saturated fat), 79 mg cholesterol, 677 mg sodium, 41 g carbohydrate, 2 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fruit.
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