Ginger-Teriyaki Cheeseburgers

These burgers are so delicious and so moist no condiments are needed beyond the Asian-seasoned broccoli slaw. The slaw, which stands in for the more traditional lettuce, is made from purchased slaw tossed with Asian-style mustard and mayonnaise.

Recipe courtesy of "High Flavor Low Labor" by J.M. Hirsch, copyright 2010. Used by permission of Random House. All rights reserved.

Ginger-Teriyaki Cheeseburgers

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    1 1/4 pounds ground beef 1 large red onion, cut crosswise into 4 thick slices
    2 tablespoons grated fresh ginger 1 tablespoon Asian-style mustard (Chinese hot mustard)
    2 garlic cloves, minced 1/4 cup mayonnaise
    2 tablespoons teriyaki sauce 2 cups broccoli slaw
    1 teaspoon rice vinegar 4 hamburger buns
    1/2 teaspoon salt 4-ounce log chevre (soft goat cheese)
    1/4 teaspoon ground black pepper


    Total: 30 min (Quick)
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    • 1

      Heat a grill to high.

    • 2

      In a large bowl, combine the beef, ginger, garlic, teriyaki sauce, vinegar, salt, and pepper. Use your hands to blend the ingredients, then shape the mixture into 4 patties.

    • 3

      When the grill is hot, lightly oil the grates. Grill the burgers for 6 to 7 minutes per side, or until desired doneness. Grill the onions for about 4 minutes per side, or until soft.

    • 4

      Meanwhile, in a medium bowl, mix together the mustard and mayonnaise. Add the broccoli slaw and toss well. Divide the mixture among the bottom halves of the buns.

    • 5

      When the burgers are done, place each on top of a coleslaw-covered bun, then use a butter knife to spread a quarter of the goat cheese onto the burger. Top with an onion slice and bun.

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