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Teriyaki Burgers with Water Chestnuts

 Teriyaki Burgers with Water Chestnuts
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
7 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
Nutritional Facts: 1 burger (calculated without salt and pepper) equals 303 calories, 9 g fat (3 g saturated fat), 48 mg cholesterol, 743 mg sodium, 29 g carbohydrate, 2 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

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Teriyaki Burgers with Water Chestnuts (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.