Gingered-Beef Burgers

"1993 Grand Prize Winner, Build a Better Burger; Robert Allen, Port Townsend, Washington"
 
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Ready In:
49mins
Ingredients:
14
Serves:
4
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ingredients

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directions

  • Prepare a med-hot fire on a charcoal grill with a cover, or preheat a gas grill to medium-high.
  • To make grilled vegetables, peel and slice jicama and onion into 1/8-inch thick slices; place in a bowl and add the mirin and soy sauce; rotate around so that all sides of the slices are moistened.
  • Make the patties: mix together the beef, ginger, white zinfandel, soy sauce, mirin, onion salt, garlic salt, and pepper.
  • Divide the mixture into 4 equal parts and form each part into patties to fit the rolls.
  • When the grill is ready, brush grill rack with vegetable oil; place the patties on the rack, cover, and cook, turning once until done to preference (5-7 minutes on each side for medium).
  • Grill the jicama and onion slices about 5 minutes on each side until lightly browned.
  • During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the grill to toast lightly.
  • To assemble: butter the cut sides of the rolls; on each roll bottom, place a jicama slice, a patty, and an onion slice; add the roll tops and serve.

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