Aromatic Asian Burgers (Abalos Style)
April 17th 2009 12:18
For something fast and under half an hour, its easy to make these. =3
INGREDIENTS (Nutrition)
* 1 tablespoon sesame oil
* 1 tablespoon soy sauce
* 1/2 teaspoon garlic powder
* 1/2 teaspoon ground ginger
* 1/2 teaspoon onion powder
* 1/2 teaspoon ground black pepper
* 1 pound ground beef
* 1 green onion, chopped
* 1 (5 ounce) can water chestnuts, drained and diced
* 1 tablespoon peanut oil
* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* Customize Recipe
* add a personal note Add a Personal Note
DIRECTIONS
1. Knead together the sesame oil, soy sauce, garlic powder, ground ginger, onion powder, pepper, ground beef, green onion, and water chestnuts in a bowl until evenly combined; form into four patties.
2. Heat the peanut oil in a skillet over medium-high heat. Cook in the skillet until the burgers are cooked to your desired degree of doneness, about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
* 1 tablespoon sesame oil
* 1 tablespoon soy sauce
* 1/2 teaspoon garlic powder
* 1/2 teaspoon ground ginger
* 1/2 teaspoon onion powder
* 1/2 teaspoon ground black pepper
* 1 pound ground beef
* 1 green onion, chopped
* 1 (5 ounce) can water chestnuts, drained and diced
* 1 tablespoon peanut oil
* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* add a personal note Add a Personal Note
DIRECTIONS
1. Knead together the sesame oil, soy sauce, garlic powder, ground ginger, onion powder, pepper, ground beef, green onion, and water chestnuts in a bowl until evenly combined; form into four patties.
2. Heat the peanut oil in a skillet over medium-high heat. Cook in the skillet until the burgers are cooked to your desired degree of doneness, about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
| 67 |
| Vote |
subscribe to this blog
