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Teriyaki Beef Burgers Recipe

Teriyaki Beef Burgers Recipe

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
TOTAL TIME: Prep: 15 min. + marinating Grill: 10 min. YIELD:6 servings


  • 1-1/2 pounds lean ground beef (90% lean)
  • 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


  • 1. In a large bowl, combine the beef and water chestnuts. Shape into six patties. Place in a 13-in. x 9-in. dish.
  • 2. 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.
  • 3. 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 each: 335 calories, 10g fat (4g saturated fat), 56mg cholesterol, 924mg sodium, 29g carbohydrate (6g sugars, 2g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.

Reviews for Teriyaki Beef Burgers

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jackofalltrades User ID: 6344852 62510
Reviewed May. 17, 2013

"It might have been the ginger that tasted funky to a642483. I liked it better without it."

fredaevans User ID: 6360805 58624
Reviewed May. 17, 2013

"These are really very good. For your first pass cut the 'spices' in half and work up from there."

shelton463 User ID: 164053 54348
Reviewed Jan. 4, 2012

"Pretty tasty! You have to be gentle when cooking as they fall apart easily, but the flavor is quite good. Will make again."

a642483 User ID: 3027293 69471
Reviewed Apr. 8, 2011

"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...."

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Wine Pairings

Medium-Bodied Red Wine

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