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
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 7 burgers.
Number Of Ingredients 8
Steps:
- 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 thermometer reads 160°. Serve on buns with tomato and lettuce.
Nutrition Facts : Calories 303 calories, Fat 9g fat (3g saturated fat), Cholesterol 48mg cholesterol, Sodium 743mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
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
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- 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 ketchup mixture. Crumble beef 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 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.
Nutrition Facts : Calories 386 calories, Fat 12g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 677mg sodium, Carbohydrate 41g carbohydrate (16g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
TERIYAKI BURGERS RECIPE
It may not be a traditionally Japanese combination, but that's not to say that teriyaki sauce doesn't go well with hamburgers. It does. Spectacularly so. But you can't just go to the store, buy a bottle of sauce, and start dousing your burger in it willy-nilly. There's technique at the heart of a good teriyaki-glazed burger-here's how to make it the right way.
Provided by J. Kenji López-Alt
Categories Entree Burger Mains Sandwich
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Form beef into 4 patties, about 1/2 inch wider than the burger buns, with a slight depression in the center to account for bulging as they cook. Season generously with salt and togarashi and refrigerate until ready to cook. Sprinkle scallions evenly over a large plate or a cutting board.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate. Place burgers directly over hot coals, cover with vents open, and cook, turning occasionally, until burgers are well charred and burgers' centers register 110°F on an instant-read thermometer for medium rare or 120°F for medium, 5 to 7 minutes total.
- Brush burgers on both sides with teriyaki sauce and continue cooking, flipping and brushing occasionally, until they register 120°F for medium rare or 130°F for medium. Remove from grill and transfer to scallion-covered plate or cutting board. Brush with more sauce and flip burgers, brushing with sauce until well glazed and coated in scallions.
- Toast burger buns over grill until well browned and crisp. Spread bottom and top buns with mayonnaise. Divide half of cabbage over bottom buns. Top with cooked burgers. Brush with more teriyaki sauce. Top with remaining cabbage, close buns, and serve.
Nutrition Facts : Calories 806 kcal, Carbohydrate 46 g, Cholesterol 157 mg, Fiber 3 g, Protein 57 g, SaturatedFat 13 g, Sodium 3614 mg, Sugar 17 g, Fat 42 g, ServingSize Serves 4, UnsaturatedFat 0 g
MOUTH-WATERING TERIYAKI BURGERS
This twist for a burger will have them coming back for more! Wish I could take credit for this recipe, however I got it out of a cookbook. My husband said it was the best burger he ever had!!!
Provided by FitChef2B
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix first 6 ingredients in a mixing bowl.
- Mix anywhere from 1/2 to all of sauce into ground beef and form patties to your desired size.
- Fry or grill patties as you would for any burger you would make.
- Serve on sandwich buns or rolls.
- You can also freeze patties to be served at a later time. Use wax paper in between patties and store them in freezer bags.
Nutrition Facts : Calories 341.5, Fat 13.7, SaturatedFat 4.9, Cholesterol 73.7, Sodium 2086.8, Carbohydrate 27.6, Fiber 0.4, Sugar 25.6, Protein 26.6
TERIYAKI BURGERS
The teriyaki sauce takes these cheeseburgers from "ordinary" to "oh, boy"! Look for this sauce in the Chinese food section of your grocery store.-Rose Thusfield, Holcombe, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, saute onions in teriyaki sauce until tender. Shape ground beef into four patties; place on top of onions and cook for 4-6 minutes on each side or until a thermometer reads 160° and juices run clear. , Top each burger with cheese and onions. Serve on rolls.
Nutrition Facts : Calories 308 calories, Fat 13g fat (6g saturated fat), Cholesterol 71mg cholesterol, Sodium 1446mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 32g protein.
MOUTH-WATERING ITALIAN TURKEY BURGERS
These burgers are just delicious! The ingredients make for a burger that needs little topping - keep the ketchup and mustard in your refrigerator! And please don't skip the barbecue sauce. It sounds a little odd, but it adds just the right flavor to finish off these great burgers. I'd recommend topping with lettuce, tomato and a little mayo.
Provided by erinBOberrin
Categories Lunch/Snacks
Time 25m
Yield 8 patties, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat grill or oven broiler.
- In a medium bowl, mix turkey through ground pepper.
- Form into 8 patties (or 6 larger patties).
- Grill or broil approximately 6-8 minutes on each side.
- While cooking, brush with barbecue sauce.
- Serve on toasted buns with condiments as desired.
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