Crunchy Teriyaki Burgers
Yield
6 servingsPrep
20 minCook
15 minReady
Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
ground beef
|
|
| ½ | cup |
water chestnuts
finely chopped |
*
|
| ¼ | cup |
soy sauce, tamari
|
|
| ¼ | cup |
orange juice
or 1/4 cup dry sherry |
|
| 1 | clove |
garlic
minced |
|
| 1 | teaspoon |
molasses
or brown sugar |
|
| ⅛ | teaspoon |
ginger
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
ground beef
|
|
| 118 | ml |
water chestnuts
finely chopped |
*
|
| 59 | ml |
soy sauce, tamari
|
|
| 59 | ml |
orange juice
or 1/4 cup dry sherry |
|
| 1 | clove |
garlic
minced |
|
| 5 | ml |
molasses
or brown sugar |
|
| 0.6 | ml |
ginger
ground |
|
Directions
Mix the meat and water chestnuts together.
Shape the mixture into 6 patties, each about ¾ inch thick.
Place the patties in an ungreased baking dish 10 x 6 x 1¾ inches.
Mix the remaining ingredients together and pour over the patties.
Cover and refrigerate for at least 3 hours, turning the patties once.
Remove the patties from the marinade.
Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached, about 10 to 15 minutes.
Brush frequently with the leftover marinade.
