Teriyaki Burgers with Water Chestnuts Recipe

Teriyaki Burgers with Water Chestnuts Recipe
Teriyaki Burgers with Water Chestnuts Recipe photo by Taste of Home
Publisher Photo

Teriyaki Burgers with Water Chestnuts Recipe

Be the first to add a review
Publisher Photo
With water chestnuts, these patties have a fun crunch. Top them with additional teriyaki sauce for a flavorful alternative to ketchup—Barb Schutz, Pandora, Ohio
MAKES:
7 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
7 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 can (8 ounces) water chestnuts, drained and chopped
  • 1/3 cup teriyaki sauce
  • 2 tablespoons chopped green onions
  • Salt and pepper to taste
  • 1-1/2 pounds lean ground beef (90% lean)
  • 7 hamburger buns, split
  • 14 tomato slices
  • 7 lettuce leaves

Directions

In a large bowl, combine the water chestnuts, teriyaki sauce, onions, salt and pepper. Crumble beef over mixture and mix just until combined. Shape into seven 1/2-in.-thick patties.
Prepare the grill for indirect heat. Grill, covered, over indirect medium heat for 6-8 minutes on each side or until meat is no longer pink and a meat thermometer reads 160°. Serve on buns with tomato and lettuce. Yield: 7 burgers.
Originally published as Teriyaki Burgers in The Taste of Home Cookbook 2010, p15

Nutritional Facts

1 each: 303 calories, 9g fat (3g saturated fat), 48mg cholesterol, 743mg sodium, 29g carbohydrate (6g sugars, 2g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

  • 1 can (8 ounces) water chestnuts, drained and chopped
  • 1/3 cup teriyaki sauce
  • 2 tablespoons chopped green onions
  • Salt and pepper to taste
  • 1-1/2 pounds lean ground beef (90% lean)
  • 7 hamburger buns, split
  • 14 tomato slices
  • 7 lettuce leaves
  1. In a large bowl, combine the water chestnuts, teriyaki sauce, onions, salt and pepper. Crumble beef over mixture and mix just until combined. Shape into seven 1/2-in.-thick patties.
  2. Prepare the grill for indirect heat. Grill, covered, over indirect medium heat for 6-8 minutes on each side or until meat is no longer pink and a meat thermometer reads 160°. Serve on buns with tomato and lettuce. Yield: 7 burgers.
Originally published as Teriyaki Burgers in The Taste of Home Cookbook 2010, p15

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forTeriyaki Burgers with Water Chestnuts

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review