Gingered-Beef Burgers
- Ready In:
- 49mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
-
Vegetables
- 1 jicama
- 1 large sweet onion
- 2 teaspoons mirin
- 2 teaspoons soy sauce
-
Patties
- 1 lb ground beef
- 4 teaspoons very finely chopped crystallized ginger (Australian)
- 1⁄4 cup white zinfandel wine
- 1 tablespoon soy sauce
- 2 teaspoons mirin
- 1⁄2 teaspoon onion salt
- 1⁄2 teaspoon garlic salt
- 1⁄2 teaspoon fresh ground black pepper
- 4 seeded sandwich buns
- 1⁄2 cup butter, softened
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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!